Corned Beef Dinner In The Crock Pot Food

CORNED BEEF DINNER IN THE CROCK-POT

Steps:

• Place sliced onions, carrots, potatoes, and celery in bottom of the crock-pot.
• Put in the rinsed beef brisket, fat side up. Add the juices and sprinkle with the spices from the seasoning packet.
• Pour ale over all.
• Sprinkle with pepper and add the bay leaf and rosemary.
• Cover and cook on low 10-12 hours (or on high 5-6 hours), until beef and vegetables are done. During the last hour or two add the cabbage wedges. Please note that cook times may vary with different crock-pot models.
• Remove brisket to cutting board and let rest 10 minutes before slicing. Always slice across the grain.
• Serve corned beef and vegetables with horseradish & mustard on the side, with some thick slices of warm Irish Soda Bread slathered in real Irish butter!

AMAZING CROCK POT CORNED BEEF

Steps:

• Place the potatoes, carrots and cabbage in a 5-quart slow cooker.
• Cut brisket in half; place over vegetables.
• Add the water, caraway seeds and contents of spice packet.
• Cover and cook on low for 9-10 hours or till meat and veggies are tender.

SIMPLE CORNED BEEF - CROCK POT

Steps:

• Remove beef from the plastic bag and rinse.
• Place onion slices in the bottom of the crock pot. Place beef on top.
• Add bay leaf, cloves and peppercorns.
• Mix together the water, mustard and sugar. Pour over the beef.
• Cover, and cook on High for approximately 5 hours.
• When cooked, remove from the broth and allow to rest (covered loosely with foil) for 15 minutes before slicing.

CROCK POT CORNED BEEF DINNER

Steps:

• Cover; Place first 4 ingredients in crock-pot. DO NOT add vegetables. Cook on LOW 11 hours (get up early :).
• Remove meat and transfer liquid to another large pot.
• To the reserved liquid add potatoes.
• Cook on medium high stove top for 20 minutes and then add carrots, cook five minutes more, add cabbage and cook an additional 20 minutes.
• Meanwhilem, mix glaze ingredients. Spread glaze evenly over cooked brisket and bake meat (uncovered) for 30 minutes in oven at 350 degrees.
• This should be done about the time the vegetables are cooked through.
• I serve this with Irish soda bread and of course -- beer.
• (Note *** #8 corned beef feeds 6 adults and 5 kids, also prepare 5# potatoes, 2 # carrots and 2 heads cabbage and double glaze. It looks like a lot when you have it uncooked but meat shrinks about half once cooked. *** There will be leftovers, but you'll be happy then next day! otherwise if you are making this recipe for 1-4 people, stick to original recipe).

CORNED BEEF DINNER - CROCK POT

Steps:

• Trim brisket of all visible fat, cut to fit 4 qt or larger crockpot, if necessary.
• Place onion, celery, potatoes and carrots in bottom of crockpot, lay brisket on top.
• Whisk together bouillon, bay leaf, garlic, Worcestershire sauce and dry mustard.
• Pour over brisket, cover pot.
• Cook on low setting for 8 to 10 hours, adding cabbage wedges and caraway seed for the last hour of cooking.
• To serve, discard cooking liquid, slice meat onto hot serving plates, accompany with the cooked potatoes, carrots, celery, cabbage wedges and your favourite mustard.

SLOW COOKER CORNED BEEF AND CABBAGE

Steps:

• Layer the potatoes, carrots, onions, celery and thyme in the insert of a 6-quart slow cooker. Put the brisket on top of the vegetables and add the beer and pickling spice. Add enough water to just cover the brisket. Cover and cook on low until the meat and vegetables are tender, about 8 hours.
• Arrange the cabbage over the brisket (it's OK if the cooker seems crowded), cover and cook until soft and wilted, 45 minutes to 1 hour more.
• Whisk together the sour cream, horseradish and mustard in a small bowl.
• Remove the cabbage and toss with 1 tablespoon of the butter and pepper to taste in a large bowl. Remove the meat and let rest. Strain the remaining vegetables (reserve some of the cooking broth to serve on the side if you like) and toss with the parsley, the remaining 2 tablespoons butter and salt and pepper to taste.
• Slice the corned beef against the grain and serve with the vegetables, horseradish sauce and broth if using.

INSTANT POT® CORNED BEEF

Steps:

• Combine water, beer, and garlic in a multi-functional pressure cooker (such as Instant Pot®). Place trivet inside. Place brisket on the trivet and sprinkle spice packet on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 90 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer brisket to a baking sheet, cover with aluminum foil, and let rest for 15 minutes.

SLOW-COOKER CORNED BEEF AND CABBAGE

Steps:

• Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.
• Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.

SLOW-COOKED CORNED BEEF

Steps:

• In a 6-qt. slow cooker, combine the potatoes, carrots and onion. Add briskets (discard spice packets from corned beef or save for another use). Sprinkle the brown sugar, sugar, coriander and peppercorns over meat. Pour water over top., Cover and cook on low for 9-11 hours or until meat and vegetables are tender., Remove meat and vegetables to a serving platter. Thinly slice 1 brisket across the grain and serve with vegetables. Save the remaining brisket for Reuben Strata (recipe also in Recipe Finder) or save for another use.

SLOW-COOKED CORNED BEEF DINNER

Steps:

• In 5- to 6-quart slow cooker, mix carrots, potatoes and onion.
• If necessary, cut corned beef brisket to fit into slow cooker; place over vegetables. Add enough of the water to cover. If brisket is packaged with spice packet, add contents of spice packet and omit pepper, cloves and bay leaf. If not, add pepper, cloves and bay leaf.
• Cover; cook on Low setting 10 to 12 hours.
• Remove and discard bay leaf. Remove brisket from slow cooker; place on serving platter. Cut brisket into thin slices. With slotted spoon, place vegetables in serving bowl.

IRISH BOILED DINNER (CORNED BEEF)

Steps:

• Rinse the beef brisket under cold water, and place in a large pot. Add enough water to cover the roast by 6 inches. Peel the onions, and place them in the pot with the roast. Bring to a boil, and cook for about 30 minutes at a rolling boil. Reduce heat to medium-low so that the water is at a gentle boil, cover, and cook for 3 1/2 hours.
• Remove the lid from the brisket. Remove onions, and cut into wedges. Return them to the pot. Add carrots to the pot, then place the cabbage over the roast. Place the potatoes on top of the cabbage. Place the lid back on the pot, and cook for another 30 minutes, until potatoes are tender. The potatoes should be immersed in the water by now, but if not, keep the lid on so they can steam.
• Remove the vegetables from the pot, and place in a separate serving bowl. Keep the corned beef in the pot until ready to slice and serve because it dries out quickly.

CORNED BEEF DINNER

Steps:

• Place the potatoes, carrots and cabbage in a 5-qt. slow cooker. Cut brisket in half; place over vegetables. Add the water, caraway seeds and contents of spice packet. Cover and cook on low for 8-10 hours or until the meat and vegetables are tender.