How to Slow Cook a Corned Beef

Corned beef is an easy, one-pot meal made even easier by the introduction of the slow cooker.

A brisket of beef comes from the chuck portion of the cow. Brisket is a tough piece of meat because the front limbs, where the chuck portion is located, are heavily exercised. However, when braised very slowly and at a low temperature, the result is tender and moist. A slow cooker is an excellent cooking vessel for a corned beef brisket.

Things You'll Need

• Slow cooker
• 1 lb. kosher salt
• Bay leaves
• Whole garlic cloves
• Black peppercorns
• Beer (optional, traditional recipes call for an Irish stout or ale)
• Vegetables (traditional choices include carrots, onions, celery, cabbage, turnips and potatoes)

Instructions

Brine the Brisket

1. Pour 1 gallon of water in a large pot, preferably stainless steel or cast iron.

2. Add 1 lb. of salt.

3. Immerse the brisket into the brining solution. Make sure the meat is completely submerged.

4. Cover and refrigerate for seven days.

5. Purchase a corned beef brisket that's already been brined as an alternative option. These generally come with a seasoning packet which you will substitute for the seasonings listed in the cooking directions.

Cook the Brisket

1. Remove the brisket from the brining solution and place it in the slow cooker.

2. Add a small handful of bay leaves, a small handful of whole garlic cloves, and a small handful of black peppercorns.

3. Add the seasoning packet that accompanied the already-brined brisket as an alternative.

4. Add water and/or beer to cover.

5. Cook for four hours on high or six hours on low.

6. Chop the vegetables.

7. Add the vegetables to the slow cooker after four hours on high or six hours on low.

8. Cook for an additional hour on low.

9. Remove the vegetables and meat.

10. Carve the brisket into thin slices and cut against the grain for tender results.

Tips & Warnings

• Poke a toothpick through the onion and cabbage wedges (if used) to keep them together.

• Rest the brisket for at least 10 minutes before slicing so that the juices stay inside.

• Remove the slow cooker's lid carefully as there will be lots of moisture and steam which may cause burns.

References

• Allrecipes.com: Slow Cooker Corned Beef (Video)
• Allrecipes.com: Corned Beef Basics
• Allrecipes.com: Corned Beef and Cabbage