Easy Slow Cooker Corned Beef

Ingredients and Weight:

• Corned beef brisket, flat-cut, 4 pounds
• Water, 4 cups
• Mustard seeds, 1 tablespoon
• Black peppercorns, 1 teaspoon
• Coriander seeds, 1 teaspoon
• Fennel seeds, 1 teaspoon
• Bay leaves, 2
• Thyme sprigs, 2
• Rosemary sprigs, 2
• Carrot, 1 large, peeled and chopped
• Celery, 2 stalks, chopped
• Onion, 1 large, quartered
• Garlic cloves, 6, smashed

Preparation Time:

10 minutes

Cooking Time:

8-10 hours on low, 4-6 hours on high

Difficulty Level:

1 (Simple)

Preparation Method Steps:

1. Place the corned beef in a slow cooker.
2. Add the water, mustard seeds, peppercorns, coriander seeds, fennel seeds, bay leaves, thyme, rosemary, carrot, celery, onion, and garlic to the slow cooker.
3. Cover and cook on low for 8-10 hours or on high for 4-6 hours, or until the meat is tender and falls apart easily.
4. Remove the meat from the slow cooker and let rest for 10 minutes before slicing and serving.

Nutritional Information:

Per serving (1/8 of recipe):

• Calories: 350
• Fat: 15g
• Cholesterol: 80mg
• Sodium: 1200mg
• Carbohydrates: 20g
• Protein: 30g

Dish Characteristics:

• Tender and juicy corned beef
• Rich and flavorful broth
• Perfect for St. Patrick's Day or any special occasion

User Comments:

• "This corned beef was so easy to make and turned out so delicious. The broth was so flavorful!"
• "My family loved this recipe. It was the best corned beef I've ever had."
• "This is my go-to recipe for corned beef. It's always a hit!"

Special Precautions and Tips:

• If you can't find flat-cut corned beef, you can use a point-cut brisket. Just be sure to trim off the excess fat.
• The corned beef will keep in the refrigerator for up to 3 days.
• You can use the leftover broth to make soup or stews.