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.
Corned Beef with Cabbage Crockpot Recipe
Crockpot Size: 6-Quart
Ingredients:
5-8 Red Potatoes (Halved)
1 lb. Baby Carrots
Smal Onion (Quartered)
1 Tbsp. Minced Garlic
Salt (To Your Liking)
Black Pepper (To Your Liking)
2-3 lb. Corned Beef
Seasoning Packet (Included with Meat)
3 Cups Beef Broth
Butter (To Your Liking)
Small Cabbage (Quartered)
Directions:
Place potatoes, carrots, and onion into crockpot. Season veggies with minced garlic, salt, and black pepper. Add corned beef on top of veggies and season meat with included seasoning packet. Lastly, pour 3 cups of beef broth into crockpot and top meat with butter. Cook on low for 5-6 hrs. Add cabbage into crockpot and cook for another 1-1.5 hrs. Enjoy!
Reminder:
These are my recommended ingredients. However, feel free to add or remove ingredients you feel may best compliment the dish :)
How to Make Corned Beef & Cabbage | You Can Cook That | Allrecipes
If you are tired of the smoked brisket trend, make corned beef with that brisket next time. Combine that Irish classic with some cabbage, and you will have a hearty meal in no time. If St. Patrick's day is something you like to celebrate, this is the meal to make.
#Allrecipes #CornedBeef #Cabbage #Recipes #Irish #Meals
Get the recipe at:
00:00 Introduction
00:22 Cooking the Brisket
00:52 Cooking the Vegetables
2:10 Breaking Down the Meat
2:40 Taste Test
2:53 Slow Cooker Version
4:08 Taste Test
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How to Make Corned Beef & Cabbage | You Can Cook That | Allrecipes
HOW TO COOK CROCKPOT CORNED BEEF, CABBAGE AND POTATOES
What are you guys having for dinner tonight? I cooked my corned beef brisket for 8 hours today using my Hamilton Beach Crockpot.
When you purchase your corned beef brisket it comes with a pack of seasoning that includes:
Whole Mustard, Coriander, Black Pepper, Red Pepper, Clove, Fennel, and Bay Leaf.
Which is all you need, anything I added extra is optional. (Black pepper, garlic and red pepper seeds)
I used a half a head of cabbage and four small potatoes.
I hope you guys enjoy this video!
See ya soon!
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How to Cook the Best Tender Corned Beef in the Slow Cooker~Easy Cooking
In this easy cooking video, I cook some corned beef brisket in my slow cooker. I seasoned my corned beef with Johnny's Seasoned Pepper and then cooked it in the crockpot for 10 hours on low and it was very tender and juicy.
Buy this Slow Cooker here.
Awesome SLOW COOKER CORNED BEEF!
#weekendatthecottage #easydeliciousrecipes #slowcookercornedbeef
For the full recipe:
Too busy to prepare a hot and delicious home-cooked meal? No way! This unbelievably simple SLOW COOKER CORNED BEEF DINNER is just for you!
It should be no surprise that slow cookers have become one of the most trusted and treasured small appliances in kitchens around the world. They make meal preparation a breeze, and get top marks for minimizing kitchen clean-up; you’ve got to love a meal where we’re using just one pot – amazing!
Here’s why you should make it:
EASE OF PREPARATION – I’m always astounded by the simplicity of this recipe - prepare a few vegetables, place them in a pot with corned beef, stock and spices; seven hours later we cut up the veggies and meat and serve. I’d say that’s pretty easy!
CORNED BEEF – There’s only one way of cooking corned beef to ensure it’s juicy and tender - slowly on a low heat. Cooking it any other way will result in dry, tough meat and no one enjoys that. Slow cookers were practically made for corned beef.
VEGETABLES – I like preparing this meal using vegetables most often associated with a boiled dinner: carrots, potatoes and cabbage. If you’d like to experiment and add other vegetables, go ahead. I bet parsnip, leek, turnip and rutabaga will work perfectly in this recipe.
BROTH – I’m calling for a combination of stock, apple juice and water because of the wonderful flavour profile this mixture adds to the meat and veggies. You might want to strain and reserve the broth after cooking – it’s rich and flavourful, perfect for a quick soup recipe.
COOK TIME – I’m suggesting this dinner be prepared in a slow cooker set on low for seven hours. If you’re like me, and you set up the slower cooker to “work its magic” while you’re out for the day, fear not. The second you arrive home and get that first whiff of your prepared corned beef dinner, you’ll know something delicious awaits. This all-day slow and steady cook time is worth the wait!
FINISHING TOUCHES – The final steps of this recipe need not be complicated, and I’ve purposefully kept them quite simple. The potatoes and carrots get sliced before being tossed with butter, cilantro, salt and pepper, while the cabbage is served as-is. One suggestion: slice the corned beef right before you serve to keep it juicy.
CONDIMENTS – Perhaps I’m a creature of habit, but I always serve this meal with my favourite condiments: a rich Dijon mustard and an extra hot prepared horseradish. If you have a jar of our famous bread and butter pickles at the ready, now’s the perfect time to crack it open too!
Whenever I’ve got a taste for something fabulous, I prepare this SLOW COOKER CORNED BEEF DINNER. Who’s ready to enjoy?
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