How to make Corned Beef and Potatoes in the Slow Cooker
In this easy cooking video, I make some corned beef and potatoes in my crock pot, or slow cooker. The ingredients I used in my easy crockpot corned beef recipe are 10 russet potatoes, and a point cut corned beef brisket. I seasoned the potatoes with about a tablespoon of avocado oil and and some Johnny's Seasoned Pepper to taste. The cooking time is 8-10 hours on low.
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Corned Beef Brisket 10 Hours In The Crockpot
This is by far one of the easiest dinners you can make. Just put it in the pot, put it on low, and walk away for 10 hours.
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2019 Fall Series | Easy Slow Cooker Recipes | Corned Beef & Cabbage
Today I’m sharing an easy and delicious slow cooker recipe for Corned Beef & Cabbage using my All Clad 9qt slow cooker. Enjoy!
Here are some links to a few other slow cooker recipe videos:
Fall Crock Pot Game Day Recipe
Easy Crock Pot Taco Soup
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Music: A Little Bit of Basil by C. Andersen
The slow cooker I am using in this video is the All-Clad 9qt All In One Slow Cooker with Browning. It was a gift from my husband a few years ago. There are mixed consumer reviews on this product due to bubbling that may occur on the insert. My original insert did bubble, but was under warranty, so they sent me a new one. Although I love this crock pot (mostly because my sweet hubby gave it to me), I would not purchase it again. The manufacturer defect, and difficulty with customer service are the main reasons. I hope this helps!
The VERY BEST Slow Cooker Corned Beef
The full and easy recipe is coming soon to Kudos Kitchen by Renee (link below)
Easy Corned Beef and Cabbage (Stovetop or Slow Cooker)
You’ve never had corned beef and cabbage so tender and juicy! This will knock your socks off! Add the cabbage, potatoes and carrots, and you’ve got yourself your new favorite Irish meal!
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✅Ingredients
• 2 to 3 pounds corned beef brisket, with spice packet
• 4 cups beer or beef broth
• ¼ cup Worcestershire sauce
• 2 pounds baby red potatoes
• 2 pounds baby carrots
• 1 large head green cabbage, cut into wedges
• ½ teaspoon salt
• ½ teaspoon black pepper
✅Instructions
STOVETOP:
1️⃣ 00:20 - Place corned beef into a large 4 to 8 quart pot with lid. Roast should sit comfortably in the bottom of the pot. Pour beer (or beef broth) over brisket to cover. Add in worcestershire sauce. Sprinkle spice packet over brisket.
2️⃣ 00:44 - Bring to a boil over high heat. Cover pot with lid and reduce the heat to low. Simmer for 50 minutes per pound of brisket, until the meat shreds easily with a fork.
3️⃣ 00:59 - Add in potatoes. Place the lid back on and let cook 15 minutes, until potatoes start to get tender.
4️⃣ 01:40 - Add in carrots and cabbage wedges and season vegetables with salt and pepper Continue to cook, with the lid on, for 15 minutes until cabbage, potatoes, and carrots are all tender.
5️⃣ 01:58 - Remove meat from pot and let rest 15 minutes. Slice against the grain or shred. Serve vegetables with as much or as little of the liquids as you'd like. Season with additional salt and pepper to taste.
SLOW COOKER:
1️⃣ 02:07 - Place corned beef brisket into the bottom of a 6 quart slow cooker. Pour beer (or beef broth) over brisket to cover. Add in worcestershire sauce. Sprinkle spice packet over brisket.
2️⃣ 02:22 - Cook on low for 4 to 5 hours.
3️⃣ 02:25 - Add in potatoes, carrots, and cabbage. Season with salt and pepper. Continue to cook on low for another 4 to 5 hours, until vegetables are tender and meat shreds easily with a fork.
4️⃣ 02:49 - Remove meat from slow cooker and let rest 15 minutes. Slice against the grain or shred. Serve vegetables with as much or as little of the liquids as you'd like. Season with additional salt and pepper to taste.
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The Stay At Home Chef offers restaurant-quality recipes you can easily make at home. If you want to become a better cook, learn how to cook, or just need dinner ideas for your family, this channel is for you. We’re taking really good recipes and making them easy recipes that you can make at home in your own kitchen. Cooking, baking, how to, all things food, and more!
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The Best Corned Beef Slow Cooker Recipe
This piping hot, moist and tender slow cooked corned beef with mustard sauce and spinach mash is the best I’ve ever eaten. This creation will soon turn you into a corned beef addict – using your slow cooker every week!
Prep time: 20 Minutes Cook time: 8 Hours Serves: 6-8
Recipe Ingredients:
- 1 large onion, peeled
- 2 cloves garlic
- 3-4 large carrots
- 1.5kg piece of corned beef (silverside)
- 4 cloves
- 4 peppercorns
- 2 bay leaves
- About 2 cups of hot water
For the mash:
- 1 kg potatoes - boiled until tender (we love Wilcox)
- ½ bag Spinach (we love The Fresh Grower)
- 50g Butter, melted hot (we love Anchor)
- 1 cup milk, hot (we love Anchor)
- Parsley to garnish (we love Superb Herb)
Mustard Sauce:
- ¼ cup Mustard (we love Chantal Organics)
- 50g butter (we love Anchor)
- 2 cup milk (we love Anchor)
- 2 ladles reserved stock from corned beef pot
Beer match: Emersons Bird Dog
Cooking Method:
1. Turn your slow cooker or crockpot onto High.
2. Cut the onion into 6 or 8 wedges and lay them on the bottom of your crockpot.
3. Scrub or thinly peel the carrots (remember skin on means more nutrients!), cut into 5cm lengths and place on the onion.
4. Rinse, then dry the corned beef. Lay it on the vegetables in the crockpot (whichever way fits best).
5. Slice the garlic cloves thinly and add to the crockpot with the onion.
6. Add the cloves, peppercorns and bay leaves, then the hot water.
7. Put the lid on and turn your slow cooker down to Low. Cook for 8 hours, turning the meat after several hours if you are nearby.
8. Lift out and slice the required amount of meat across the grain. Serve with the carrots and some mashed or boiled potatoes, pan cooked cabbage for greens and with the Mustard Sauce below.
Here are some extra Alison Holst tips for this fab Corned Beef recipe...
Potatoes:
If you have room in the crockpot, scrub or peel some potatoes, halve or quarter them, and put them around the meat to cook. If not, cook them in a separate posh and mash them as desired but with a little of the cooking juices.
Greens:
Quartered cabbage on top of the meat loses its green colour and firm texture. I prefer shredded, bright green, lightly cooked pan-cooked cabbage.
Mustard Sauce:
In a microwave bowl or small saucepan, melt 3 tablespoons butter, then stir in 3 tablespoons flour and heat til the it bubbles and froths. Stir in half a cup of strained stock from around the meat, bring to the boil and stir well. Repeat with another half a cup of the cooking liquid. For the third addition of liquid, add either another half cup of cooking liquid or half a cup of milk for a creamier mustard sauce. Let the mixture simmer for a few minutes so that the flous is thoroughly cooked. Stir or whisk in 1-2 tablespoons of Dijon mustard, taste and adjust the seasonings to suit you, adding a little sugar, vinegar and extra salt if needed.
Leftovers for lunch the next day:
Refrigerate leftover corned beef in a zip-lock plastic bag with a little of the leftover cooking liquid stock.