Corned Beef in the Slow Cooker
Hands down my favorite corned beef is from the slow cooker. It has got to cook low and slow to get to that point where it just practically melts in your mouth, fork tender.
Ingredients
- 3 lb corned beef brisket (the vacu-packed pre-brined kind)
- 1 onion
- 4 carrots
- packet of seasoning that's included with the corned beef plus
- 1 teaspoon mustard seed
- 1/2 teaspoon oregano
- 2 bay leaves
- 2 cups water
- fresh cracked pepper
- horseradish and sour cream for serving
- Beer
optional:
Instructions
- Spray non stick cooking spray all around inside the slow cooker for easy clean up.
- Cut the onion in half and place on the bottom, peel and cut carrots in thirds, place in slow cooker.
- Place the corned beef on top of the vegetables add water and seasoning pack plus the extra mustard seed, oregano, bay leaves and some fresh cracked pepper.
- Set on low for 7 hours. (If yours is larger it may take 8 hours, mine was 3 1/4 lbs) There should be enough salt already in the corned beef.
- Carefully remove from crock pot to a cutting board and let rest a good 10 ten minutes before carving. The proper way to carve is against the grain.
Notes
You can add some beer (4oz. or so) into the slow cooker during the last few hours. We personally recommend using an Irish beer (Guinness, Harp, Smithwick's), but feel free to use what you have if you want to add some.