How to Cook Corned Beef in a Crockpot
Shop for a brisket at your local supermarket or butcher's shop., Choose a brisket that is about 3 to 4 lbs., Defrost the beef brisket for 24 to 48 hours in the refrigerator if it is frozen. , Remove the beef brisket from the refrigerator., Mix your...
Step-by-Step Guide
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Step 1: Shop for a brisket at your local supermarket or butcher's shop.
(1.3 to
1.8kg).
This size will fit well in most slow cookers.
If you have a smaller slow cooker, you may need to cut your brisket into a manageable size. ,, Leave it to rest covered on the counter for 30 to 60 minutes.
It will come to room temperature. , In place of mixing your own, you can also use the spice packet that is often sold with a corned beef brisket.
If you are mixing your own, try 1/4 cup of brown sugar, 1 tbsp. of pink pickling salt, 1 bay leaf and 2 crushed garlic cloves.
Add 1/2 tbsp. of the following: dill seeds, black peppercorns, allspice berries and dried thyme.
Add 1/4 tbsp. of hot red pepper flakes, mustard seeds, coriander seeds, celery seeds, ground ginger and whole cloves. , Place it in your slow cooker. , Choose the vegetables you like best. , Layer them on the brisket in the following order: rutabaga, potatoes, carrots, onions or leek. ,, Place the cover over the beef and vegetables. ,,,,,,, Let it sit for 5 to 10 minutes while covered, then slice thinly against the grain. , -
Step 2: Choose a brisket that is about 3 to 4 lbs.
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Step 3: Defrost the beef brisket for 24 to 48 hours in the refrigerator if it is frozen.
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Step 4: Remove the beef brisket from the refrigerator.
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Step 5: Mix your pickling spices.
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Step 6: Rub the brisket all over with the pickling spices.
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Step 7: Clean and peel carrots
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Step 8: potatoes
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Step 9: rutabaga and/or onions and a leek.
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Step 10: Cut into 4 inch (10cm) pieces.
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Step 11: Pour enough water into the slow cooker to almost cover the brisket.
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Step 12: Plug in the slow cooker.
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Step 13: Set the timer for 4 hours on high or 8 hours on low.
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Step 14: Clean and chop up cabbage into 1.5 inch (3.8cm) wedges.
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Step 15: Set a timer to go off either 1.5 hours (on low) or 45 minutes (on high) before the total cook time is done.
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Step 16: Place the cabbage on top of the brisket and replace the lid.
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Step 17: Cook for 45 minutes to 1.5 hours longer.
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Step 18: Remove and drain the vegetables with a slotted spoon.
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Step 19: Remove the brisket.
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Step 20: Serve immediately with mustard or horseradish.
Detailed Guide
(1.3 to
1.8kg).
This size will fit well in most slow cookers.
If you have a smaller slow cooker, you may need to cut your brisket into a manageable size. ,, Leave it to rest covered on the counter for 30 to 60 minutes.
It will come to room temperature. , In place of mixing your own, you can also use the spice packet that is often sold with a corned beef brisket.
If you are mixing your own, try 1/4 cup of brown sugar, 1 tbsp. of pink pickling salt, 1 bay leaf and 2 crushed garlic cloves.
Add 1/2 tbsp. of the following: dill seeds, black peppercorns, allspice berries and dried thyme.
Add 1/4 tbsp. of hot red pepper flakes, mustard seeds, coriander seeds, celery seeds, ground ginger and whole cloves. , Place it in your slow cooker. , Choose the vegetables you like best. , Layer them on the brisket in the following order: rutabaga, potatoes, carrots, onions or leek. ,, Place the cover over the beef and vegetables. ,,,,,,, Let it sit for 5 to 10 minutes while covered, then slice thinly against the grain. ,
About the Author
Karen Morales
Writer and educator with a focus on practical home improvement knowledge.
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