These rolls are rather slim by holiday dinner roll standards. However, since they are typically going to be eaten with rather rich meals, I prefer a lighter approach. You can increase the amount of melted butter and add one or two eggs.
| Prep Time: | 10 mins |
| Cook Time: | 7 hrs |
| Total Time: | 7 hrs 10 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (3 pound) corned beef brisket
- 1 large onion, thinly sliced
- 1 (32 ounce) package sauerkraut
- ¾ cup beef broth
- 3 tablespoons brown mustard
Instructions
- Trim excess fat from corned beef and put in a large enough slow cooker that the brisket can lay almost flat along the bottom. Place onion on top of beef.
- Drain sauerkraut and pile on top of onion. Mix broth and mustard together and pour over everything in the slow cooker.
- Cook on Low until brisket is very tender, 7 to 9 hours. An instant-read thermometer inserted into the center should read 160 degrees F (71 degrees C).
- Use bagged or jarred sauerkraut, not canned.
Nutrition Facts
| Calories | 223 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 73 mg |
| Dietary Fiber | 3 g |
| Protein | 15 g |
| Saturated Fat | 5 g |
| Sodium | 1743 mg |
| Sugars | 3 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Ok so I have to admit I was skeptical because I’m use to and love the way i make my “Irish meal” (as my kids would call it lol.) Well… now I have a new way!!!!!! I loved this so much more. I used the recipe here and added some fixings and made slight adjustments. I didn’t have any left overs. I used 4lbs of corned beef with the seasoning packets, 16oz of bagged sauerkraut, half the onion it called for, and at the 5 hr timer i added cut carrots and red potatoes. i didn’t think there would be enough juices but there totally was. It was DELICIOUS!
This was a good, simple recipe for corned beef. I liked that it used sauerkraut instead of fresh cabbage, as I generally have the former on hand but not the latter. I swapped out the brown mustard and used Dijon instead because that is what I had on hand. I did find the final result to be very salty, but I have no idea how that could be remedied, as you don’t add any salt beyond what is in the ingredients already. The best I can think of is to use low-sodium beef broth, but I didn’t do that, so I don’t actually know how it would turn out. (As a note, my husband did not think it was too salty, so tastes obviously vary in that regard.) We served our corned beef with roasted potatoes and Brussels sprouts. They paired very well together! I do think the potatoes helped balance out the saltiness of the beef and sauerkraut. Overall, this was a tasty, easy recipe for corned beef that I do recommend and that I will likely make again.