Posted: 3/11/14Updated: 3/04/22 This post may contain affiliate links. Please see disclosure policy here. Slow Cooker Corned Beef is the easiest way to make corned beef. It turns out tender and delicious every
time. Why You’ll Love This RecipeMaking your slow cooker corned beef is not only easy but you end up with a nice tender, tear apart piece of meat and it is so simple to do. It is also a perfect way to celebrate St. Patrick’s Day without having to eat green food! I like green food but I don’t like food that is green that is not suppose to be green (i.e., eggs, potatoes, pancakes etc.) What is Corned Beef?Corned Beef is a salt cured beef product and probably became popular in the 17th century when they began curing meat with salt. For me, corned beef is more like ham than it is like beef. It has the salty flavor and similar texture. It is also known as corned beef brisket. Flat Cut Vs. Point CutCorned Beef is usually available in two different cuts, flat cut and point cut. Which should you use? After a little research I discovered that a flat cut corned beef was the way to go. It is easier to find and it is lean and when cooked properly, it is tender and flavorful. Sliced across the grain, the slices of corned beef are fantastic for sandwiches the next day, or they can be diced for a wonderful meal of corned beef hash. A Point Cut, looks like it’s name, it comes to a point at the end. Ingredients Needed
How to Make Slow Cooker Corned Beef
Frequently Asked QuestionsWhat do I do with leftovers? Our favorite thing to do is make a delicious Corned Beef Reuben Sandwich. You can also add it in with eggs and make a has out of it. Some other fun St. Patrick’s Day treats include: Be sure and follow me over on You Tube for weekly cooking demos. Prep:5 minutes Cook:8 hours 0 minutes Total:8 hours 5 minutes
Calories: 639kcal (32%)Carbohydrates: 42g (14%)Protein: 40g (80%)Fat: 34g (52%)Saturated Fat: 11g (69%)Cholesterol: 122mg (41%)Sodium: 3277mg (142%)Potassium: 1922mg (55%)Fiber: 6g (25%)Sugar: 7g (8%)Vitamin A: 5166IU (103%)Vitamin C: 103mg (125%)Calcium: 80mg (8%)Iron: 6mg (33%) * Disclaimer: All nutrition information are estimates only. Read full disclosure here. Course:Main Dish Cuisine:Irish Originally posted March 11, 2014 Reader InteractionsHow can you tell if corned beef is done?The corned beef and vegetables should all be fork tender . Internal temperature should be at least 160°F for food safety; for optimal tenderness, cook to an internal temperature of 190°F. and let rest for 5 – 10 minutes. Slice across the grain.
Does corned beef get more tender the longer it is cooked?Cooking corned beef is a process that cannot be rushed. Even when the meat is cooked through, it still needs more time to transform the chewy bite into one that's beautifully tender. Instead: Cooking corned beef takes patience as it's a tough cut of meat that benefits from a lengthy cook time.
Should corned beef be fully submerged in slow cooker?Coat the brisket evenly with the pickling spice, then place on top of the potatoes, fat side up. Add the water, it should come to just the top of the beef, but not submerge it. Cover and cook until the beef is very tender, about 7 to 8 hours on low or 5 to 6 hours on high.
How can you tell if corned beef is done without a thermometer?If the meat is tender, a fork should have no trouble slipping in and out of it. Even the fork can be used to separate the fibers of the meat. Additionally, if the fibers separate readily, the meat is tender. Corned beef will stay juicy and tender when cooked slowly.
How long should a corned beef cook?For a two to three-pound corned beef brisket, cook for 2 1/2 to 3 hours. For a three to five-pound corned beef brisket, cook for 3 to 3 1/2 hours. STOVE: Place brisket fat-side up in a large pot and cover it with water. Bring the water to a boil; then reduce the heat and simmer, allowing about 1 hour per pound.
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