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
- Onion or leek
- Plastic wrap
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.