How to Cook Basic Crock-Pot Corned Beef

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Cooked properly, corned beef is fork-tender, juicy and flavorful. Slow-cooking a seasoned brisket in a Crock-Pot practically guarantees a satisfying meal. Typically cooked with potatoes, carrots and cabbage, the hearty dish shines as Sunday dinner, winter fare or a celebration of St. Patrick’s Day. If you prefer to cook the meat without the vegetables, the technique and cooking time remain the same.

Things You'll Need

  • Pickling seasonings
  • Carrots
  • Potatoes
  • Onion or leek
  • Cabbage
  • Bowl
  • Plastic wrap
  • Platter

Step 1

Layer cut up carrots, small whole potatoes and cut up onion or leek in the bottom of the Crock-Pot. Place the corned beef on top of the vegetables and sprinkle with the contents of the package of pickling seasonings that comes with most corned beef.

Step 2

Add enough hot water to cover the meat, put the lid on the slow-cooker and cook on low for seven to eight hours, or until the meat is tender and the vegetables are cooked through.

Step 3

Cut half a head of cabbage into wedges and place them in a microwave-safe bowl. Add enough of the cooking liquid from the slow-cooker to cover the cabbage, cover the bowl with microwave-safe plastic wrap and microwave until tender, about eight minutes.

Step 4

Transfer the meat and vegetables from the slow-cooker to a platter. Let the meat rest for five to 10 minutes before slicing it against the grain.

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