Things You'll Need
Pickling seasonings
Carrots
Potatoes
Onion or leek
Cabbage
Bowl
Plastic wrap
Platter
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.
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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.
Tip
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.
Warning
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.