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Corned beef is a dish that has garnered a loyal following around the world, celebrated for its rich, hearty flavors and versatility. Traditionally associated with Irish cuisine, especially during St. Patrick's Day, this beloved dish is not only a staple in many households but also a canvas for culinary creativity. The process of slow cooking corned beef amplifies its flavors while ensuring the meat remains tender and juicy, making it a perfect choice for busy weeknights or festive gatherings.

Slow Cooker Corned Beef Without Cabbage

Savor the flavors of this Savory Slow Cooker Corned Beef with a Twist! This easy recipe combines tender brisket with a delicious blend of spices and a touch of sweetness from brown sugar and Dijon mustard. Layered with hearty vegetables like carrots and potatoes, this dish cooks low and slow for 8-10 hours, resulting in melt-in-your-mouth perfection. Perfect for family dinners or special occasions, finish it off with fresh parsley for a beautiful presentation!
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Ingredients
  

3-4 lbs corned beef brisket

4 cups beef broth

1 medium onion, quartered

4 cloves garlic, minced

3 carrots, peeled and cut into large chunks

3 potatoes, peeled and cut into large chunks

2 tablespoons brown sugar

2 tablespoons Dijon mustard

1 tablespoon apple cider vinegar

1 tablespoon Worcestershire sauce

1 teaspoon black pepper

1 teaspoon dried thyme

1 teaspoon paprika

Salt to taste

Fresh parsley for garnish

Instructions
 

Prepare the Corned Beef: Rinse the corned beef brisket under cold water to remove excess brine and pat it dry with paper towels.

    Make the Sauce: In a small bowl, mix together brown sugar, Dijon mustard, apple cider vinegar, Worcestershire sauce, black pepper, thyme, paprika, and salt to create a flavorful rub.

      Season the Brisket: Rub the sauce mixture all over the corned beef brisket, ensuring it’s well-coated.

        Layer the Vegetables: Place the quartered onion, minced garlic, carrots, and potatoes in the bottom of the slow cooker. Arrange the brisket on top of the vegetables.

          Add Liquid: Pour the beef broth over everything, ensuring the brisket is mostly submerged for optimal flavor and tenderness.

            Cook Slow: Cover and set the slow cooker to low heat. Cook for 8-10 hours, or until the beef is tender and easily pulls apart with a fork.

              Serve: Once fully cooked, remove the brisket from the slow cooker, let it rest for 10-15 minutes, and then slice against the grain.

                Garnish and Enjoy: Serve the sliced corned beef with the steamed vegetables and some of the cooking liquid. Garnish with fresh parsley for a pop of color and added flavor.

                  Prep Time: 15 minutes | Total Time: 8-10 hours | Servings: 6-8 servings