This tasty, juicy, and tender corned beef is prepared simply in a slow cooker. It is a delicious and simple beef brisket recipe that only takes a few minutes to prepare and leaves the rest to the crockpot. The secret ingredient is a bottle of hard apple cider, which makes it gluten free and eliminates the need for Guinness beer.
- Arrange onions, carrots, and garlic cloves in the bottom of your Crock-Pot.
- Place corned beef on top (fatty side down).
- Spread beef with mustard and sprinkle on the contents of the spice packet.
- Pour the broth + water carefully around the beef (so as not to wash off the spices).
What veggies go with crockpot corned beef?
People typically eat cabbage, potatoes, and carrots with their corned beef.
This recipe omits cabbage because I don’t like it, but if you do, you can add a quartered cabbage to the top of your vegetables.
Another fun addition is parsnip. Just peel and cut it into slices like a carrot and add that. I’ve also seen people use rutabega in their corned beef.
With the rainbow carrots I like to use for my corned beef, even without the cabbage, I’m still getting my vegetables. If I can’t find them, I substitute “regular” carrots, and it still tastes great.
Red potatoes are traditional, but I like using new potatoes. There is no need to peel potatoes because you want them to have a thin skin, which also saves time.
Although I typically use yellow onions, you have a little latitude here. One year, I accidentally changed the recipe because I liked the outcome.
I substituted green onion because I mysteriously ran out of onions, but I preferred this to what I had previously done.
What liquid should I use to make this?
I use stout, which gives the corned beef a rich, meaty flavor. If you don’t drink, you can substitute vegetable stock or even water for the stout, but the dish won’t taste as good.
However, because my mother and grandfather always boiled their brisket in water, it still has a good flavor. Just not as good.
Instead of a pale ale or something similar, you should use a stout because of the stronger flavor it offers.
What is the best cut of meat for corned beef?
When buying corned beef brisket from the grocery store, you can choose between a flat cut and a point cut. Buy the flat cut if you can.
You want a leaner cut here, which the flat one provides. When you slice the flat cut after cooking the meat, you get nice slices of meat.
Making corned beef slices requires you to cut out more fat from the point cut because it is more fatty. If you intend to shred your meat, this cut is preferable.
Although meat with more marbling can result in a more flavorful and tender cut, the way we cook it and the flavors we add negate this advantage.
How to Make Crock Pot Corned Beef
Peel your carrots and slice them into bite size pieces. I adore the hues that rainbow carrots offer, but you’re welcome to use your preferred carrots.
Your potatoes should be cut into pieces that are slightly larger than the carrots while remaining chewable. The potatoes with thin skin can be peeled if you choose, but it is not necessary.
Remove any extra fat from your corned beef brisket before adding it to your slow cooker. Sprinkle the corned beef with the pickling spices from the packet that was included with it.
Cover that with sliced green onion or your yellow onion, carrots, and potatoes.
Pour in a bottle of stout, and you’re done. Your crock pot corned beef will be waiting for dinner if you finish all of this in under 10 minutes, including peeling and slicing your carrots.
Just make sure the beer you use is a stout because this dinner calls for a heavy flavor.
When you walk in the door and smell your crock pot corned beef, your mouth will be watering from cooking it on low for 8 to 10 hours!
Once it has cooked, remove it from the crock pot and slice the meat against the grain in thick slices. Use a slotted spoon or a spider to remove the veggies and serve immediately.
Bookmark this crock pot corned beef recipe to make again!
Crock Pot Corned BeefYield:
Simple corned beef recipe for the crock pot that requires little preparation time and has vegetables but no cabbage. This is enough to serve 10-12.
- 3-4 pounds corned beef brisket
- 2 tablespoons of the included pickling spices
- 5 carrots, peeled and sliced
- 6 new potatoes
- 3 green onions, sliced
- 12 ounces stout
- Peel and slice carrots into bite size pieces. Don’t peel the potatoes; instead, cut them into big bite-sized pieces. Slice your onions, and set all veggies aside.
- Corned beef brisket should be defatted before being placed in a slow cooker. Cover with pickling spices, then top with veggies.
- Cook the corned beef on low for 8 to 10 hours after adding the stout.
- Once cooked, take the corned beef out of the slow cooker and cut it into thick slices against the grain. Remove the vegetables with a slotted spoon and serve right away.
If you enjoy cabbage, feel free to include it along with the rest of your vegetables. After removing the root, add one head of cabbage that has been cut into quarters.
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How to Cook the Best Tender Corned Beef in the Slow Cooker~Easy Cooking
FAQ
Do you have to cover corned beef with water in crock pot?
The quantity of water in the pot is one of the keys to simmering corned beef properly. Your hopes of a tender corned beef dish may be dashed if there is not enough liquid to completely cover the meat. Instead: Begin by completely submerging the corned beef in a large pot of water.
What is the best cooking method for corned beef?
Boiling is the most typical way to prepare corned beef and cabbage. Place the meat in a sizable pot, cover it with beef broth or water, add a seasoning packet, and bring to a boil before simmering. Cook the meat for two to three hours, or until it is tender and cooked to your preference.
What do you put in water when cooking corned beef?
The ideal way to cook corned silverside is over a stovetop in a pot of water with the water barely covering the meat. Additional flavorings like sliced onion, garlic cloves, bay leaves, celery, and fresh herbs like thyme or parsley can be added to the pot. To ensure that the meat stays tender, it is best to keep the heat at a simmer.
Does corned beef go in crockpot fat side up or down?
Put the corned beef brisket in a slow cooker with the fat side facing up and season with pickling spice. Place whole cloves throughout the brisket. Add 2 cups of water, or more if necessary, to cover the brisket by at least 1 inch, along with the garlic, bay leaves, and salt. Cover and cook on low heat for 4-5 hours.