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Prep 10min
Total4hr10min
Servings6
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Ingredients
1
large potato, quartered
1
large white onion, quartered
2
carrots, cut into chunks
2
celery stalks, cut into chunks
2 1/2
pounds corned beef brisket, with the pickling spices
4
cups chicken stock (or water)
1
dried bay leaf
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Steps
1
Place all the ingredients in a slow cooker and cook on high for 4 hours.
2
Remove brisket from slow cooker and carve thin slices against the grain.
3
Discard vegetable solids from the slow cooker, but keep about a cup of the broth. Serve corned beef with any sides you prefer. Lightly pour the broth over the beef.
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Fun fact: corned beef doesn’t have anything to do with corn at all! Corned beef is brined with large balls of salt, also known as “corns.”
This slow-cooker corned beef can be served traditionally with a side of cabbage and vegetables, but also tastes great when sliced and eaten on a sandwich. Just don’t forget to dress in leftover broth before eating for maximum flavor!
You can slow-cook the corned beef in chicken stock if desired, but if you’re trying to be mindful of your sodium intake, choose a low-sodium stock or substitute with water instead.
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