Slow Cooker Corned beef Brisket and Red Potato Salad

I made this last night and it came out wonderfully. I had to do some Chanukah shopping, so I needed something that I could prepare during Cami’s nap (11:00) and be ready to wrap up for our 6:00 dinner. It was perfect and the leftovers were even better, so this could easily be made a day in advance.

(The brisket will take 6 hours in the slow cooker on the low setting and will serve at least 4)

  • 1 Corned Beef Brisket with seasoning packet
  • 5 red potatoes, scrubbed, left whole / skin on
  • 2 celery ribs, diced
  • 1/4 cup mayo
  • 1 tbs white wine vinegar
  • 1 tsp onion salt
  • 1 tsp paprika
  1. Place the corned beef, potatoes, and seasing mix in the slow cooker. Add enough water to cover the roast, cover, and set the temp to low.
  2. Dice the celery. (You could also add diced onions and carrots too if you like.) Cover and refridgerate.
  3. Let cook on low for 5 hours. at the 5 hour mark, remove the potatoes and leave the corned beef to continue cooking. the potatoes will be fork tender.
  4. When the potatoes are cool enough to handle, dice them up and put them in a large mixing bowl. Add the celery.
  5. In a seperate bowl, whisk together the mayo, vinegar, and onion salt. Toss the potatoes and celery until coated. Sprinkle with paprika and set aside. They’re all done!
  6. At the 6 hour mark, remove the corned beef brisket from the slow cooker. let it rest for about 20 minutes before slicing thinly across the grain. Serve with the potato salad.

I also served this with rye bread, good deli mustard, and pickles. It was so yummy!


2 responses to “Slow Cooker Corned beef Brisket and Red Potato Salad

  1. Jenna…I love your comments, too funny! I love the looks of this recipe. I am going to try it tomorrow. Couldn’t be simpler. Having an international Christmas dinner this year with the family. Wanted to change things up a little. Everyone bringing dishes from many countries. Of course, being Irish, I choose the corned beef. Going to give it a whirl. Let you know how I make out. Thank you for your recipe postings.

  2. Thank you! I hope you like it. I made it the other day and it was GONE by lunch the next day. We loved it. I hope you do too. 😉

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s