This delicious Slow Cooker Corned Beef and Potatoes is a staple Irish American comfort food for St. Patrick’s Day or any time you crave hearty fare. With just a few ingredients, this one-pot dish makes for an easy, mess-free meal that fills your kitchen with tempting aromas as it simmers away.
- Ten russet potatoes, washed and cut into chunks with skin on
Russet potatoes are starchy potatoes that hold their shape well when cooked. Leaving the skin on adds fiber and nutrients. Cutting them into chunks instead of dicing helps them hold together instead of turning mushy.
- 3.63 lb corned beef brisket point cut, rinsed
- Trimmed excess fat from beef
Corned beef brisket is a salt-cured beef that has seasoning mixed in. Trimming the fat helps reduce the amount of fat in the finished dish.
- Johnny’s Seasoned Pepper (contains sugar, red and green bell pepper, garlic, onion)
- The small amount of avocado oil
Johnny’s Seasoned Pepper adds flavor and seasoning without adding extra salt. The avocado oil coats the potatoes to add moisture.
Here are the instructions for the Corned Beef and Potatoes recipe, formatted with headings and detailed steps:
How To Make Corned Beef and Potatoes in the Slow Cooker:
- Wash 10 russet potatoes well and leave the skins on.
- Cut the potatoes into large chunks – about 1-2 inches each. Cutting them too small will cause them to get mushy.
Prepare corned beef:
- Rinse 3.63 lb corned beef brisket under cold water to remove any excess seasoning.
- Trim off and discard any large pieces of fat from the brisket. This will reduce the fat content.
- Cut the brisket into bite-sized pieces, about 1-2 inches each.
Add potatoes to slow cooker:
- Coat the potato chunks lightly with avocado oil. This adds moisture and flavor.
- Sprinkle potatoes liberally with Johnny’s Seasoned Pepper. This adds flavor without extra salt.
Add corned beef:
- Place the cut-up corned beef pieces on the potatoes in the slow cooker.
- Cook on HIGH for 2-3 hours.
- Turn the slow cooker to LOW and cook for 6-8 hours more.
- The beef should be very tender and easily break apart with a fork when done.
What to Serve with Corned Beef and Potatoes
Corned Beef and Potatoes is a hearty dish with various sides. Here are some suggestions:
- Steamed Cabbage: This is a traditional side of corned beef and adds a nice contrast in texture.
- Roasted Carrots: Their natural sweetness pairs well with the savory corned beef.
- Irish Soda Bread: This traditional bread is a great side to sop up any leftover juices from the corned beef.
- Green Salad: A light, fresh salad can balance out the heaviness of the corned beef and potatoes.
- Sauteed Green Beans: These can be quickly sauteed with garlic and butter for a flavorful side.
- Pickles or Pickled Vegetables: The acidity and crunch can contrast the rich, tender corned beef and potatoes.
- Mashed Peas: These are a traditional side in the UK and add a pop of color and sweetness to the plate.
- Roasted Brussels Sprouts: Their nutty flavor pairs well with the savory corned beef.
Yes, you can use any potato you prefer. Just keep in mind the cooking time may vary.
Absolutely! Carrots, onions, or cabbage would all be great additions to this dish.
No, the corned beef will release enough juice to keep everything moist as it cooks.
Yes, but you must adjust the cooking time and temperature accordingly. The slow cooker is recommended as it makes the corned beef very tender.
Yes, this dish reheats well. You can store it in the refrigerator for up to 3 days.
Leftover corned beef and potatoes can be used in sandwiches, hash, or added to eggs for a hearty breakfast.
Yes, you can. If your corned beef comes with a seasoning packet, feel free to use it instead of or in addition to the Johnny’s Seasoned Pepper.
Yes, this dish freezes well. Store it in airtight containers, which should last up to 3 months in the freezer.
- 10 small russet potatoes
- 3.63 pounds corned beef brisket point cut
- Avocado oil (just enough to coat the potatoes)
- Johnny's Seasoned Pepper to taste
- Wash and chop the russet potatoes into large chunks and arrange them at the bottom of the slow cooker.
- Trim off the excess fat from the corned beef brisket and cut the meat into stew-sized pieces.
- Place the cut-up corned beef on top of the potatoes in the slow cooker.
- Drizzle a little bit of avocado oil over the potatoes and beef, then season with Johnny's Seasoned Pepper to taste.
- Set the slow cooker to high and let it cook for the first two hours.
- After two hours, reduce the heat to low and let the dish cook for an additional six hours.
- Once cooked, the beef should be tender and easily break apart with a fork. If desired, you can add more seasoning to taste.
- Serve hot and enjoy your delicious slow cooker corned beef and potatoes!
Nutrition Information:Serving Size: per serving
Amount Per Serving: Calories: 550 kcalTotal Fat: 30gSaturated Fat: 10gCholesterol: 120mgSodium: 1200mgCarbohydrates: 40gFiber: 5gSugar: 2gProtein: 35g