How to make Corned Beef and Potatoes in the Slow Cooker

corned beef

🥗Healthier: lean brisket

💰Cheaper: pork shoulder

Lean brisket reduces fat content while pork shoulder is often less expensive.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: white potatoes

Sweet potatoes provide more nutrients, while white potatoes are usually cheaper.

cabbage

🥗Healthier: kale

💰Cheaper: green cabbage

Kale is nutrient-dense, while green cabbage is generally more affordable.

carrots

🥗Healthier: parsnips

💰Cheaper: frozen carrots

Parsnips offer a unique flavor, while frozen carrots are often less expensive.

Wash the russet potatoes and cut them into chunks, leaving the skin on.

Place the cut potatoes in the bottom of the slow cooker.

Trim excess fat from the corned beef brisket and cut it into pieces similar to stew meat.

Rinse the corned beef under cold water before adding it to the slow cooker.

Drizzle a little avocado oil over the potatoes to coat them and add moisture.

Season the potatoes with Johnny's seasoned pepper, avoiding additional salt due to the saltiness of the corned beef.

Place the trimmed corned beef pieces on top of the potatoes in the slow cooker.

Set the slow cooker to high for the first couple of hours, then turn it down to low.

After 2.5 hours, check the meat; it should be firm and tough at this point.

Cook for a total of 8 hours, checking the meat occasionally.

After 8 hours, the meat should be fork-tender and breaking apart easily.

Serve the corned beef and potatoes, noting that the potatoes held together well due to their size.

Cooking Techniques

Equipment Needed

Spice Level: