Corned Beef Brisket in Raspberry Vinaigrette Crock Pot
Transform your classic corned beef brisket into a gourmet delight with this **Corned Beef Brisket in Raspberry Vinaigrette Crock Pot** recipe! Perfectly slow-cooked to tender, flavorful perfection, this recipe marries the savory richness of corned beef with the subtle sweetness of tangy raspberry vinaigrette. Layered with baby carrots, potatoes, and aromatic red onion, and accented by garlic, bay leaves, and a touch of brown sugar, every bite is a balanced masterpiece. With only 15 minutes of prep time and 8 hours in the slow cooker, this effortless dish fills your home with irresistible aromas while you go about your day. Ideal for cozy family dinners or special occasions, the finishing touch comes in the form of a drizzle of the luscious crock pot sauce and a sprinkle of fresh parsley. Elevate your weeknight meals with this unique slow-cooker corned beef recipe!
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Recipe Information
Ingredients
- 3 pounds corned beef brisket
- 1 cup raspberry vinaigrette dressing
- 1 large red onion
- 2 cups baby carrots
- 2 cups baby potatoes
- 1 cup beef broth
- 2 tablespoons brown sugar
- 3 garlic cloves
- 2 bay leaves
- 1 teaspoon black pepper
- 1 teaspoon mustard seeds
- 2 tablespoons fresh parsley
Instructions
Rinse the corned beef brisket under cold water to remove excess brine and pat it dry with paper towels.
Peel and slice the red onion into thin rings. Peel and lightly crush the garlic cloves.
Add the baby potatoes and baby carrots to the bottom of the crock pot to form a layer.
Place the corned beef brisket on top of the vegetables, fat side up.
Sprinkle the brown sugar, mustard seeds, and black pepper over the brisket.
Add the sliced red onion, garlic cloves, and bay leaves around the brisket.
Pour the raspberry vinaigrette dressing and beef broth over the brisket and vegetables to evenly distribute the flavors.
Cover the crock pot with the lid and set it to cook on LOW for 8 hours or until the beef is tender and easily shredded with a fork.
Once done, carefully remove the corned beef brisket from the crock pot and let it rest for 10 minutes before slicing it against the grain.
Serve the sliced brisket alongside the cooked vegetables, and drizzle the remaining raspberry vinaigrette sauce from the crock pot over everything for added flavor.
Garnish with freshly chopped parsley before serving. Enjoy!
Nutrition Facts
Calories |
4361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.4 g | 309% | |
| Saturated Fat | 103.9 g | 520% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1340 mg | 447% | |
| Sodium | 14650 mg | 637% | |
| Total Carbohydrate | 212.1 g | 77% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 98.3 g | ||
| Protein | 358.7 g | 717% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 285 mg | 22% | |
| Iron | 33.0 mg | 183% | |
| Potassium | 3454 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
