Slow Cooker Corned Beef

Post author:Angel
Post published:March 19, 2021
Post category:Dinner / March 2021
Post comments:1 Comment

I found 1/2 price corned beef just after St Patty’s day as expected. I love hitting the sales just after a major foody holiday. I plan my next big shop for after Easter so a few days into April, but the chances of finding lame, ham, eggs and other sales related to the Holiday are worth waiting a couple days.

I grabbed a Breakfast Banana Nut Muffins

And a quick Crispy Mission Style Burrito for lunch.

I got my 1/2 price corned beef brisket – the smallest one I could find, saved $11.00. Put it into the big slow cooker with it’s juices.
I have a baby one for smaller meals and this big one for batch cooking. The little is about 2 quarts, this is 6ish.

Place the brisket in the cooker, sprinkle in the seasoning packet, and fill to just below covering with water.

On low for 8 hours. After 4 hours I will come back and add in the veggies. No need to open or stir the slow cooker in the meantime, just go about your day.

Carrots, cabbage, potatoes – classic corned beef fare.

Peel and wedge the potatoes. Want them fairly large so there will still be chunks rather than mush.

Wedge 1/2 the small head of cabbage. Cabbage is another hugely underrated and long lasting ingredient.

Lift the meat and slide the veggies underneath. Cook the final four hours.

Slice against the grain, and serve with grainy mustard. The veggies will have plenty of flavor from the corned beef shouldn’t need anything else.

Wrap the beef in foil and place on a sheet pan. I like to put a heavy cast iron on top and press it while cooling to make cold slicing easier.

Put the broth and cabbage in one container, the carrots and potatoes in another. We will get back to those.

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.