Crock Pot Apple and Brown Sugar Corned Beef
Transform your St. Patrick’s Day celebration—or any cozy dinner night—into a flavorful feast with this Crock Pot Apple and Brown Sugar Corned Beef recipe. Slow-cooked to perfection, this dish combines the savory richness of corned beef brisket with the natural sweetness of Fuji or Honeycrisp apples, a brown sugar glaze, and the tangy depth of unsweetened apple juice. Infused with aromatic spices like cloves and bay leaves, and paired with tender carrots, red potatoes, and cabbage, this one-pot wonder is as hearty as it is comforting. The low and slow cooking method ensures melt-in-your-mouth meat and perfectly cooked vegetables, all enhanced by the subtly sweet and spiced cooking broth. Effortless to prepare, this crowd-pleasing recipe is ideal for busy weeknights or festive gatherings alike.
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Recipe Information
Ingredients
- 3 pounds corned beef brisket with seasoning packet
- 3 medium apples (such as Fuji or Honeycrisp), sliced
- 0.5 cups brown sugar
- 2 cups unsweetened apple juice
- 1 yellow onion, sliced
- 6 whole cloves
- 2 bay leaves
- 1 pound baby carrots
- 1.5 pounds red potatoes, halved
- 1 head cabbage, cut into wedges
Instructions
Rinse the corned beef brisket under cold water to remove excess brine. Pat dry with paper towels.
Place the corned beef brisket in the crock pot, fat side up.
Sprinkle the seasoning packet that comes with the brisket evenly over the meat.
Top the brisket with the sliced apples and onion.
Sprinkle the brown sugar over the apples and onion.
Pour the unsweetened apple juice around the brisket, ensuring it does not wash the seasoning off the meat.
Add the whole cloves and bay leaves to the liquid in the crock pot.
Set the crock pot to low heat and cook for 6 hours.
After 6 hours, add the baby carrots and red potatoes around the brisket. Replace the lid and continue cooking on low for an additional 1.5 to 2 hours until the vegetables are tender.
30 minutes before serving, add the cabbage wedges to the crock pot on top of the brisket and vegetables. Cover and cook until the cabbage is softened.
Carefully remove the brisket from the crock pot and let it rest on a cutting board for 10 minutes before slicing against the grain.
Serve the sliced corned beef alongside the vegetables with some of the cooking liquid spooned over the top for added flavor.
Nutrition Facts
Calories |
5188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 274.1 g | 351% | |
| Saturated Fat | 100.0 g | 500% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 970 mg | 323% | |
| Sodium | 16549 mg | 720% | |
| Total Carbohydrate | 432.6 g | 157% | |
| Dietary Fiber | 67.0 g | 239% | |
| Total Sugars | 232.4 g | ||
| Protein | 271.7 g | 543% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 982 mg | 76% | |
| Iron | 32.9 mg | 183% | |
| Potassium | 10306 mg | 219% | |
*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.
