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Corned Beef?????????

Has anyone cooked a corned beef in a crock pot?
I have one for next week and do NOT want to have to deal with it in an oven
It is about 3 pounds...........


( 19 comments — Leave a comment )
Mar. 14th, 2009 12:06 am (UTC)
Perhaps here?


I just did a google search. I think the crock pot would be ideal for corned beef, really. Low and slow heat.
Mar. 14th, 2009 12:06 am (UTC)
Yes, I did last year, and it turned out superb! Will be doing it again this year. I can't wait! :)
Mar. 14th, 2009 12:20 am (UTC)
I do that in a crockpot, only less celery and a big onion, plus the carrots and spices and then cook that overnight with the corned beef. I add the cabbage in wedges on top the next day and cook until they are tender. I have a big oval crock pot.
Mar. 14th, 2009 01:06 am (UTC)
I think the big oval is the best kind!
Mar. 14th, 2009 12:18 am (UTC)
I ALWAYS make corned beef in the crockpot...its the best.

Mine is simple.

1 corned beef brisket
1 packet of spices
1 bottle of beer

Put in crock pot and cook 8-12 hours, longer is better. Its okay if you use water...but the beer just adds this wonderful flavor. Add in your veggies just like the other recipes tell you.

But seriously...use beer.
Mar. 14th, 2009 12:41 am (UTC)
I cook mine with brown sugar and, instead of plain water, a 50/50 mix of apple juice (though white grape juice is delicious, too - sounds strange, I know, but the flavor is wonderful!). This is pretty much the recipe I use, and it never fails to be amazingly tasty. Just make sure you don't undercook it! Overcooking is impossible, undercooking is easy!
Mar. 14th, 2009 12:42 am (UTC)
i made one roughly the same size in a crock pot with 3 cans of guinness (I have a really large crock pot though, it might take 1 or 2 cans for a small crock pot), the spice packet, 2 bay leaves, handful of black peppercorns, couple tablespoons of Worcester sauce, a tablespoon or so of honey dijon & a whole bulb of garlic. & left it on low for about 5 hours & it was perfect. make sure you completely or almost completely cover the corned beef with the beer.

Edited at 2009-03-14 12:44 am (UTC)
Mar. 14th, 2009 01:13 am (UTC)
We actually had corned beef in the crock pot about a week ago. It didn't last long at all either. Seasoned it, put in some onion, celery, and carrots and let the crock pot cook it all day by the time I came in from work it was amazing.
Mar. 14th, 2009 03:18 am (UTC)
Well I now know what I am making for St. Paddy;'s day.
Mar. 14th, 2009 06:57 am (UTC)
Goodness. my liver anticipates St. Pat's but I might have to sit this one out...

Maybe I'll still get some Irish Stew going (in which beer is also good, and could probably also be done just as easily in a crock pot after cooking the stew meat).

But some corned beef and cabbage sounds good too- I think you've got your answers!
Mar. 14th, 2009 11:55 am (UTC)
Every year I cook Corned beef and cabbage in the crock pot for St. Paddy's. Add an onion, cut - make sure you add the corned beef packet (the seasonings that come with it) and about 2 cups of water. Comes out excellent!
Mar. 14th, 2009 01:38 pm (UTC)
I always just put the corned beef & the seasoning packet in the crock for about 8 hours on low. That's the only way I've ever made one!

Last time I forgot the seasoning packet and it was still just as good, I may start doing it this way all the time because then we're not picking peppercorns & flecks of bay leaves out of it. I suppose you could wrap the seasonings in cheesecloth & throw it in there...

I have cooked potatoes with it with mixed success...sometimes they are good, but sometimes they come out too salty. I don't like cabbage so I never do that. Usually I make mashed potatoes with it; not very traditional, but yummy!
Mar. 14th, 2009 04:33 pm (UTC)
Easy Easy Easy

Take three or four carrots and cut them into 3 inch peices put them in the bottom of the crock pot. Then put the brisket on top of the carrots in the crock pot fat side up.

put 6-8 cups of water (about two inches from the top) and seasoning packet from meat.

Cook 4 hours on high. Then put in a quartered onion and a quartered head of cabbage cook for 4 hours.

Once in a while open the lid and push the cabbage into the water. DO NOT STIR keep the meat and carrots where they are.

It melts in your mouth
Mar. 15th, 2009 12:41 am (UTC)
Re: YES!!
Thank you for including specifics. I think I'm going to work from your method but use some beer if I can find a small bottle.

The second four hours--are those on high or low?
Mar. 14th, 2009 09:20 pm (UTC)
One Aussie who loves her corned beef
The crockpot/slowercooker way of cooking corned beef (though I grew up only knowing it as 'silverside') is the best way I know of cooking it. We'd eat it at least once a fortnight for dinner.

My method has a similarity to those already posted. Coincidentally I am cooking this tonight as we'll be out most of the evening when I'd usually be puttering around watching the oven while I roast something.

I put the piece in the cooker. If fill it up with water so that it almost covers the meat. I add a bay leaf or two (depending on size) and if I'm feeling snazzy and I have them a clove or two as well along with one chunky cut onion.

I don't use brown sugar, I prefer old fashioned golden syrup or molasses. At a pinch I've used honey in the past and it hasn't been terrible. I believe my grandmother used to always use a little vinegar, my mum opts for a little apple cider vinegar so I can see why people use beer.

I don't even always do my vegies in the water (as sometimes I'd prefer the bay leaves/cloves etc to solely be infused meat so I'm not tasting it in my vegies) but again just like everyone else, I add them after the meat has had a chance by itself if I'm doing it that way. Cabbage and baby chat potatos.

My partner adores this, it is his favourite dish quite easily - so as you can tell he's devastated I'm swapping a lamb or pork roast for Sunday dinner to silverside.

Heaven help if I don't make white sauce with a little mustard powder in it and finely diced onion though - he'd riot.
Mar. 15th, 2009 03:12 am (UTC)
I like to do my corned beef in the crock pot best. I just throw it in with a can of low sodium beef broth and enough water to cover it and cook on high for a few hours then turn to the low or serve setting. In fact I made one today and it turned out great!!!
Mar. 15th, 2009 08:17 am (UTC)
The only thing to keep in mind with the corned beef in a crockpot is if you can - to turn it over so that it cooks evenly. Sounds funny, but it tends to get a bit "mushier and stringy-er" on the side closest to the element if you leave it in for a long time without turning it.

Depends on how you get your pieces of corned beef and how you prefer it I guess - ours might be a bit different in Australia to what most of you are getting!

But yes I've made it, and it turns out lovely!!
Mar. 15th, 2009 11:35 pm (UTC)
I do this a couple of times a year. I put halved or quartered red potatoes, onions, and carrots in the bottom of a large cooker, then place the corned beef on top, pour in a little broth (chicken or beef). Cook for about 6 hours on high. It comes out perfect every time!
( 19 comments — Leave a comment )


What A Crock!

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