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Corned Beef and Vegetables

Total Time - 6-7 hours (Active Time - 15 minutes) / Makes 8 Servings

Kosher-AdaptableWhat's This?


A Saint Patrick's Day favorite, corned beef is beef brisket cured with spices and herbs to build robust flavor. For the most tender, juicy results, slow cooking is the best preparation method.

Corned Beef and Vegetables

Corned Beef and Vegetables

4 lb corned beef with spice packet
1 medium onion
3 large carrots
6 red potatoes
2 (12-oz) bottles dark beer
1 cup vegetable broth

  1. Place meat in slow cooker. Cut onion and carrots into large chunks; halve potatoes and arrange all around meat. Add beer, spices, and 1 cup vegetable broth, then cover; cook on HIGH 6-7 hours or until tender.
  2. Discard liquid (reserving vegetables); slice meat across the grain. Serve vegetables with corned beef.

CALORIES (per 1/8 recipe) 300kcal; FAT 16g; CHOL 85mg; SODIUM 970mg; CARB 15g; FIBER 2g; PROTEIN 17g; VIT A 80%; VIT C 15%; CALC 2%; IRON 10%

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Other Preparation Methods

Leftovers: Preheat large sauté pan on medium-high 1-2 minutes. Place 4 tablespoons butter and 1 cup chopped onions in pan; cook and stir 2-3 minutes or until tender. Stir in 1 (20-oz) bag diced potatoes, 1 lb chopped, cooked corned beef, and 1 teaspoon seasoned salt. Press mixture down with spatula to flatten. Reduce heat to low; cook 10-12 minutes or until bottom is browned. Turn mixture over; repeat cook time.

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Beer and Wine
Add to your grocery list 2 (12-oz) bottles dark beer

Dry Grocery
Add to your grocery list 1 cup vegetable broth

Add to your grocery list 4 lb corned beef with spice packet

Add to your grocery list 3 large carrots
Add to your grocery list 1 medium onion
Add to your grocery list 6 red potatoes

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Recipe Version FRM0029