Crock Pot Cider Braised Corned Beef Recipes

CROCK POT CIDER-BRAISED CORNED BEEF

Steps:

• Peel the onions; cut off the ends. Cut them in half lengthwise and then cut into thin slices.
• Peel the carrots and then cut them into large chunks or sticks.
• Place the sliced onions and carrots in the crockery insert of the slow cooker.
• Trim excess fat from the corned beef and cut in half if necessary; place the meat on the vegetables.
• In a bowl, combine the apple cider, brown sugar, orange peel, mustard, allspice, and cloves; pour over the brisket.
• Cover and cook on low for about 6 to 8 hours, or until the meat is tender.
• Slice the cabbage into 6 or 9 wedges (depending on the size of the head of cabbage).
• Add the cabbage wedges to the crock pot. Cover and continue to cook on low for 1 to 2 hours, or until the cabbage is tender.

BRAISED CORNED BEEF

Steps:

• To make brine, place 2 quarts of water plus the next 12 ingredients in a large 6-8 quart stock pot; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar and salts have dissolved, 4-5 minutes. Remove from heat; add ice and and stir until ice has melted. Place brine in the refrigerator and allow to cool completely. Place a 3-4 gallon resealable plastic bag inside a large baking dish or roasting pan; add brisket and pour brine over beef. Seal bag, removing as much air as possible, ensuring brisket is completely submerged. Transfer to refrigerator; allow to rest for 10 days, agitating bag occasionally to redistribute spices and liquid. , After 10 days, remove brisket from brine; rinse brisket thoroughly and discard brine. To braise brisket, preheat oven to 300°. Place carrots, celery and onion in large roasting pan; pour remaining 2 cups of water into pan until water level is 1/2-inch high. Place brisket over vegetables and cover with aluminum foil; transfer to oven. Cook, covered, until very tender about 5-6 hours. , Remove brisket from roasting pan, discarding vegetables and cooking juices; tent beef with foil and allow to rest for 10 minutes before serving. Or, to slice for Reuben sandwiches, wrap corned beef well with plastic wrap after cooling for 10 minutes; place in refrigerator and allow to cool completely overnight. Slice thinly against grain.