SLOW COOKER CORNED BEEF-STYLE BRISKET
Making corned beef from scratch means you control the ingredients, no chemicals means better eating. I cook mine with carrots and cabbage.
Provided by margaret
Categories Main Dish Recipes Roast Recipes
Time P1DT16h20m
Yield 8
Number Of Ingredients 13
Steps:
- Stir together the onion, garlic, mustard, vinegar, bay leaves, peppercorns, salt, parsley, and celery seed in a bowl. Cover, and refrigerate for 24 hours.
- Rub the brisket with the mixture, wrap tightly, and refrigerate overnight.
- To cook the brisket, place it into a slow cooker along with the water. Cover, and cook on low for 5 hours. Add the carrots, and cabbage, and continue cooking until the brisket is tender, about 3 hours more.
Nutrition Facts : Calories 339.5 calories, Carbohydrate 11.2 g, Cholesterol 92.3 mg, Fat 19.6 g, Fiber 2.6 g, Protein 27.8 g, SaturatedFat 7.5 g, Sodium 1347.6 mg, Sugar 3.5 g
SLOW COOKER CORNED BEEF AND CABBAGE
Brisket comes in two different cuts: point and the leaner flat. Depending on which you get, your corned beef may be tender and sliceable (flat cut) or very tender and falling apart (point cut). If your meat isn't labeled, speak with the butcher about which variety your grocery store stocks.
Provided by Food Network Kitchen
Categories main-dish
Time 9h20m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Layer the potatoes, carrots, onions, celery and thyme in the insert of a 6-quart slow cooker. Put the brisket on top of the vegetables and add the beer and pickling spice. Add enough water to just cover the brisket. Cover and cook on low until the meat and vegetables are tender, about 8 hours.
- Arrange the cabbage over the brisket (it's OK if the cooker seems crowded), cover and cook until soft and wilted, 45 minutes to 1 hour more.
- Whisk together the sour cream, horseradish and mustard in a small bowl.
- Remove the cabbage and toss with 1 tablespoon of the butter and pepper to taste in a large bowl. Remove the meat and let rest. Strain the remaining vegetables (reserve some of the cooking broth to serve on the side if you like) and toss with the parsley, the remaining 2 tablespoons butter and salt and pepper to taste.
- Slice the corned beef against the grain and serve with the vegetables, horseradish sauce and broth if using.
SLOW-COOKED CORNED BEEF
It's not luck; it's just an amazing Irish recipe. With this in the slow cooker by sunrise, you can be sure to fill seats at the dinner table by sundown. -Heather Parraz, Rochester, Washington
Provided by Taste of Home
Categories Dinner
Time 9h20m
Yield 6 servings (plus about 14 oz. cooked corned beef leftovers).
Number Of Ingredients 9
Steps:
- In a 6-qt. slow cooker, combine the potatoes, carrots and onion. Add briskets (discard spice packets from corned beef or save for another use). Sprinkle the brown sugar, sugar, coriander and peppercorns over meat. Pour water over top., Cover and cook on low for 9-11 hours or until meat and vegetables are tender., Remove meat and vegetables to a serving platter. Thinly slice 1 brisket across the grain and serve with vegetables. Save the remaining brisket for Reuben Strata (recipe also in Recipe Finder) or save for another use.
Nutrition Facts : Calories 557 calories, Fat 31g fat (10g saturated fat), Cholesterol 156mg cholesterol, Sodium 1825mg sodium, Carbohydrate 38g carbohydrate (16g sugars, Fiber 4g fiber), Protein 32g protein.
SLOW-COOKED CORNED BEEF DINNER
Corned beef, potatoes and carrots are a delicious combo often served up on St. Patrick's Day. However, this recipe is so good we think you should make it any day of the year. Who wouldn't enjoy tender, spiced beef with steamed root vegetables in a flavorful broth? It's perfect as a cozy dinner in the winter, and corned beef leftovers are perfect for a Rebuen sandwich the next day. This corned beef and potato recipe is perfectly made in the slow cooker because brisket (the cut from which corned beef is made) needs a low and slow cook time to come out meltingly tender. With just 20 minutes of prep, it's easy to come home to slow-cooker corned beef with potatoes and carrots.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 12h20m
Yield 6
Number Of Ingredients 8
Steps:
- In 5- to 6-quart slow cooker, mix carrots, potatoes and onion.
- If necessary, cut corned beef brisket to fit into slow cooker; place over vegetables. Add enough of the water to cover. If brisket is packaged with spice packet, add contents of spice packet and omit pepper, cloves and bay leaf. If not, add pepper, cloves and bay leaf.
- Cover; cook on Low setting 10 to 12 hours.
- Remove and discard bay leaf. Remove brisket from slow cooker; place on serving platter. Cut brisket into thin slices. With slotted spoon, place vegetables in serving bowl.
Nutrition Facts : Calories 380, Carbohydrate 26 g, Cholesterol 105 mg, Fat 1 1/2, Fiber 4 g, Protein 22 g, SaturatedFat 7 g, ServingSize 1/6 of Recipe, Sodium 1240 mg, Sugar 6 g, TransFat 1 g
SLOW-COOKER CORNED BEEF AND CABBAGE
No more dry corned beef! Cook this in your slow cooker all day and you're guaranteed success! Serve this with soda bread for a warm and satisfying meal.
Provided by LUSYRSGIRL
Categories Main Dish Recipes Beef Corned Beef Recipes
Time 9h15m
Yield 8
Number Of Ingredients 7
Steps:
- Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.
- Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.
Nutrition Facts : Calories 472.5 calories, Carbohydrate 49.5 g, Cholesterol 99.5 mg, Fat 19.6 g, Fiber 6.8 g, Protein 23.6 g, SaturatedFat 6.5 g, Sodium 1280.6 mg, Sugar 6.7 g
SLOW COOKER CORNED BEEF BRISKET WITH CABBAGE, POTATOES & DILL
Corned beef is timeless and deserves a spot at the table, not just on St. Paddy's Day. It is a crowd-pleaser that loves the low-and-slow ethos of the slow cooker, turning it tender without fail.
Provided by Hugh Acheson
Categories St. Patrick's Day Beef Brisket Potato Slow Cooker Mustard Cabbage
Yield 6 servings
Number Of Ingredients 22
Steps:
- Pour 1 1/2 quarts of cold water and the apple juice into a large pot and bring to a boil. Add the maple syrup, Instacure, mustard seeds, peppercorns, 1/2 teaspoon of the caraway seeds, the allspice berries, bay leaves, and 1/2 cup salt. Cook for 3 minutes at a rapid boil; then remove from the heat. Add the ice and wait for the brine to cool to room temperature.
- Place the brisket in a large container and cover it fully with the brine. (If you have an extra-large sealable plastic bag, those work really well, keeping the meat fully immersed in the brine.) Cover with a lid or plastic wrap and store in the refrigerator for 1 week.
- After that week, remove the brisket from the brine and strain the brine, saving the spices and bay leaves and discarding the liquid. Set the brisket aside on a plate.
- Preheat a large slow cooker on the low setting for at least 20 minutes.
- In large skillet, warm the olive oil over medium-high heat. When the oil begins to shimmer, add the onions and cook for 15 minutes, turning them once in a while, until they are well browned and a touch charred.
- Place the brisket in the slow cooker and add the charred onions, miso, garlic, 1 tablespoon of the butter, and the strained spices and bay leaves. Add enough room-temperature water to cover the brisket by 2 inches. Cover with the lid and cook on the low setting for 8 to 10 hours, until the brisket is really tender-a paring knife should plunge into the meat with little resistance. Skim off any fat that has risen to the surface.
- Place a large skillet over medium-high heat and add the remaining 1 tablespoon butter. When it begins to bubble and froth, add the cabbage, remaining 1/2 teaspoon caraway seeds, and 1/2 teaspoon salt. Stir to combine; then let the cabbage char for 2 minutes to develop some color. Toss the cabbage and cook for another 2 minutes. Then transfer it to a large platter.
- Remove the brisket from the slow cooker, taking care to keep it in one piece. Place it on top of the cabbage on the platter, let it rest for 5 minutes, and then slice it into 1/2-inch-thick slabs, against the grain. It will be very tender, and it may fall apart. That's okay. We want that. Add the potatoes to the platter. Garnish with the fresh dill and the Pickled Mustard Seeds.
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