Corned Beef & Potatoes

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How about a little taste of the Irish? This corned beef brisket is a great ‘meat & potatoes’ meal that is the staple for any bachelor interested in cooking.

Corned Beef & Potatoes



Prep Time: 5 min     Cook Time: 12+ hrs


  • Corned Beef Brisket (point or flat)
  • Potatoes (Russet or Yukon Gold or whatever is cheap)
  • Yellow Onions (2 medium)



  1. Wash & cut up the potatoes into quarters (1/4th the original size) then place in the slow cooker.
  2. Cut the onion into quarters  (1/4th the original size) then place in the slow cooker.
  3. Put the meat in the slow cooker.
  4. If the meat came with a seasoning packet pour the contents into the slow cooker.
  5. Add about half a glass of water
  6. Cook on low* (flip the meat over once or twice before it’s done) [high if you need it quicker]


Best times to cook:

  • Start before bed and cook through the night. Will be done around lunch time the next day.
  • Start before bed and cook through the night and the day, will be super tender by dinner.
  • Start as soon as you get up and cook through the day. Will be done for a a late dinner.


Tips & Tricks:

  • “Corned” brisket just describes the way its been cured. It has a very red color even after it’s cooked and tastes very salty.
  • The longer you cook it the more tender it will be.
  • Cut against the grain of the meat when you’re ready to serve it.
  • If you don’t have a slow cooker you can put it in a roasting pan and in the oven on the lowest setting.


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