Things You'll Need
Onion or leek
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.
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.
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.
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.
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.
If your corned beef did not come with pickling spices, pick up a jar in the spice section of the supermarket. Add about a tablespoon of the spices to the corned beef.
Keep in mind that cooking times vary depending on the size of the brisket.
Don’t overfill the slow-cooker. Depending on its size, fill it ½ to ¾ full.
Leave the cover on the slow-cooker to ensure even heating.
The internal temperature of the corned beef should be 145 degrees Fahrenheit when it's ready to eat.