Just in time for St. Patrick’s Day, here’s a super easy and super delicious slow-cooker recipe for corned beef.
To kick up the flavor notch, I added beer instead of water, Dijon mustard, and a little brown sugar to the corned beef. It cooked about all day in the Crockpot. The meat will fall apart when cooked and will be very tender.
Instead of the usual (sometimes) overcooked cabbage, I first steamed the cabbage, tossed it with a little olive oil, salt and pepper, and then roasted it in a hot oven with carrots and potatoes. They vegetables were really delicious this way!
Corned Beef with a Twist!
- One 3 ¼ - 3 ½ lb. flat cut corned beef brisket
- 1 can of beer (any variety – I used Sam Adams)
- 2 T Dijon mustard
- 2 T brown sugar
- about ¼ tsp. whole peppercorns
Place corned beef in the slow cooker insert. If the meat came with a small seasoning packet of pickle spices, add that. Pour the beer over the meat. Mix the mustard and brown sugar and smear on the top of the meat.
I cooked the corned beef on high for one hour, and then switched it to low for six hours. I turned the meat once during this time. After the six hours on low, I turned it to high and cooked it one and a half hours more. This took from about 9am to 5pm.
- 1 small head of cabbage, cut into small wedges
- About 8 or 10 carrots, peeled and cut into large chunks
- 5 potatoes, peeled and cut into large chunks
- Olive oil
- Salt and pepper
- Preheat the oven to 375 degrees
- First steam the cabbage in a vegetable steamer for about 5 minutes or until nearly tender but not mushy. Remove from the steamer and place on a large, rimmed baking sheet. Add the carrots and potatoes. Toss with a little olive oil and sprinkle with kosher salt and freshly-ground pepper.
- Roast for about 45 minutes, stirring two or three times, until slightly brown and caramelized. Garnish with a bit of fresh parsley or caraway seeds, if desired.