Easy Slow Cooker Corned Beef Hash
This video goes through the steps to making a delicious slow cooker corned beef hash. It’s the perfect dish for either breakfast or dinner that you can get cooking hours ahead of when you need it.
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This delicious dish has chunky pieces of onion, potato and of course beef. This is all cooked in a delicious combination of thyme, parsley, Worcestershire sauce, beef stock and to finish it all off, some butter.
Depending on what you have, you can use some fresh or tinned corned beef. Both will work just as well but for me, I prefer to use fresh as much as possible. It’s also the perfect dish to use up some leftover corned beef.
One of the best things about this dish is how well the leftovers will reheat. Simply store in the fridge or freezer until needed. When ready, reheat in either a microwave or over the stove, both will work just as well.
If you need a list of ingredients for this delicious recipe then you can find it right below.
1kg (2 pounds) Corned Beef
5 Potatoes, peeled & cubed
1 onion, chopped
1 Tbsp. parsley, fresh
½ tsp. thyme, dried
2 Tbsp. butter, cubed
1 Tbsp. Worcestershire sauce
½ cup beef stock
Salt & Pepper
One thing you should do if you have time is to cook up some eggs to go on top of the hash. It’s best to either fry or poach the eggs in a separate pan.
A lot of other recipes use extras such as baked beans or tomatoes. If you do add these then it’s important to keep in mind that the more liquid you add the more stew like the dish will become.
This slow cooker corned beef hash is certainly delicious and I hope that you find it the same as well. If you do have some feedback, tips, variations or anything else that you would like to say then please feel free to leave a comment below or over at slowcookingperfected.com
Crockpot Corned Beef ????
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 Slow Cooker Corned Beef and Cabbage | Beef Recipe | Allrecipes.com
Watch the video, then get the 5-star recipe @
Watch how to cook this corned beef recipe in a slow cooker for guaranteed success. Carrots and potatoes are cooked along with the brisket in spices and beer—any beer will do. Once done, serve with soda bread for a warm, satisfying meal.
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The VERY BEST Slow Cooker Corned Beef
The full and easy recipe is coming soon to Kudos Kitchen by Renee (link below)
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.