Corned Beef--In A Slow Cooker
I'm currently cooking up a corned beef brisket in my slow cooker; the recipe I'm using says to put it on a low setting for 9-11 hrs. I'm wondering if anyone has had experience cooking this meat in a slow cooker before and how it's turned out. Also, being not too familiar with corned beef, are you supposed to remove excess fat on the meat prior to cooking or is that not a good idea as far as keeping the meat tender and juicy?
I haven't cooked corn beef in my slow cooker. I have smoked corn beef in my backyard Weber smoker using hickory chips. I smoked a 5-lb corned beef brisket for 7-hours at 225F. This was after soaking it overnight to remove excess salt. It came out great. In a smoker, the fat is left on to keep the meat most and juicy. When you smoke corned beef it becomes pastrami.
Whenever i make corned beef, i put it in the slow cooker. I put the meat in and the spice packet and that's it. After it reaches the tenderness i want (depends how i want to serve it) I take the meat out and dump what's left in the pot. If i'm going to serve it as a main meal, i glaze it with apricot preserves and since I love using my propane torch, i use it instead of broiling. Also depends on what corned beef cut you have. Some has less fat them the others. But if i need to take out the fat, i do it afterwards.
For those interested, here's how I smoked corned beef and made pastrami:
Take one 4-lb corned beef brisket.
Soak in cold water 12 to 24hours, changing water several times to leach out excess salt.
Coat well with your favorite barbecue rub (go easy on the salt). Massage well into the meat.
Smoke at 225F-275F with hickory until internal corned beef brisket temperature reaches 190F. Mine took about 7 hours in my Weber Smokey Mountain Cooker.
Remove from heat and wrap in foil. Let rest 1-hour.
Slice into thin pieces and enjoy the Pastrami.
The crockpot is the best way to cook a corned beef. The longer the better. Once it's nice and tender, take it out and weight it down. Usually I put it on a cutting board with another cutting board (or sheet pan) on top with a few big cans of tomatoes. This will get most of the moisture out.
It's super easy to scrape the fat off the meat once it's cooked. I never fail to have the most flavorful, lean and tender corned beef when I use this method... never bother to glaze it bake it or anything else... in my opinion it doesn't need it.
mimilulu, i love the contrasting taste and texture. Saltiness of the corned beef with the sweetness of the apricot glaze. When i torch it, i also get the crunchiness of the carmelized sugar from , again the preserve and the tenderness of the meat.
Oh Robin, depends on how much time i have- on high- around 3-4 hours -i usually check it once in a while. Sometimes I leave it overnight, put it in the slow cooker frozen before i go to bed, put it on low and it's perfect when i wake up in the morning.
I make corned beef in my crock pot and it is amazing. A couple of weeks ago, I cooked it on low for 13 or 14 hrs, took off the fat, sliced thick and shredded it. The meat and two good slices of rye are all you need.
Thanks guys! Now I can't wait til I get home to see how my corned beef has turned out. I'll try the trick to take out the excess salt--never heard of doing that.
Besides the traditional cabbage, what else do you eat with corned beef? i'm actually making soba noodles tonight to go with it.
I never have cabbage with corned beef. Can't stand how it smells up the house when it cooks and my husband despises it. I boil potatoes and carrots in the pot liquor. :)
I also take the corned beef out after it's done cooking and spread grainy mustard over the fat, and put it in the oven for a short bit to crisp up the fat. :)
I usually boil carrots and potatoes with the beef...tonight I roasted carrots, potatoes, and parsnips with a little olive oil, S&P, and thyme. Not a scrap left.
I just cooked 5 pounds of corned beef in my crock pot today (sliced onions on bottom of crock, liquid was two cans of Guinness and a can of water, with a few bay leaves)-- 9 hours - 6 on high (I started from fridge-cold) and 3 hours on low. Fork-tender, and delicious.
I always lightly steam the cabbage -- 15 minutes, plus or minus, until it gives to pressure with a fork or a paring knife. This keeps the sweet taste of the cabbage, and doesn't smell up the house (or turn your cabbage into stinky slime).
I used guiness last time and it was fabulous. Made it for St Pats in the crockpot last year for my foodie brother and family arriving from Seattle. We had to go to the ballet, so I left it for them. When we got home, there was not a scrap left and they were raving about it. First time I used the crockpot and I would never go back.
that's how I did mine today -- I did rinse the spices off, just because there was crushed bay leaf in there -- and that's never a great idea to eat.
I corned my own beef (started last week) with Penzey's corned beef spices, and let it work in the fridge all week.
Today rinsed off the spices and proceeded as per Bacardi's instructions -- good enough to win raves from my Dublin-Irish neighbors.
Nope, it won't be 'burnt toast'. As long as there is liquid in it, anyway. If truly overcooked you might end up with a batch of salty beef gravy :-(. Unfortunately I've heard that newer crockpots don't have a truly low setting like they used to (like mine).
I agree with the presoak to remove excess salt.
Buy a much larger piece of beef than you think you will need - brisket shrinks like crazy.
Use minimal water, say half inch depth and sit beef on a few onion slices.
I'd also check the progress after cooking for 8 hours on 'low'.
This is the best way to cook corned beef. Fat side up. Cover with dark beer. Cook on low for 9 hours, let sit on warm for another hour. Slice and enjoy. If the fat is not too thick I leave it on. Not something to do everyday, but what the heck it's St. Patricks Day. And if that is the worse thing I do............
I alwasy cook corn Beef this way, and I have never had it go bad or taste bad. I also add a bottle of Guinness Beer in addition to the Beef stock if I have it, if not then just water will also work. I find that if I cook it for the longer periof of time it tastes better. You can add you potatoe and carrots at the same time, I put in my cabbage wedges an hour before I plan to serve it. I do not remove the extra fat before I cook it, afterwards and before I serve it I trim off some, it looks better.
Yes! This is the perfect way to make corned beef, and this is the perfect cut of meat for a crockpot!
I usually host St. Pat's, and I do a cookoff...
Momma's way ..the way I grew up eating corned beef my whole life. She boils it for hours and hours.
my way.....in a crockpot with beer, water, and the spice package.
And every year, the crockpot wins the smackdown. Hands down. Like, everyone fighting each other for the last bits and pieces from the crockpot.
The stovetop boil method produces a much cleaner slab of beef to slice...it looks great on a serving platter.
The crockpot one is a hot mess, falling all apart. But simply declicious!
So do you want a nice looking meal or a sloppy delicious mess? IT is a personal preference, really.
I have left many things in my crockpot 11 hours, including the corned beef. I work, so I am out of the house 8-10 hours a day, with 2-3 hours commuting. So I really have no choice. I find if I put enough liquid in....nothing ever burns. For this meal, I usually put a bottle of beer, and pour water in until the beef is covered.
I usually put half the carrots, potatoes, onions, and cabbage on the bottom of the crockpot. The usually come out mushy though. Then half I boil ont he stovetop. The only reason I do this is because my crockpot is not big enough to fit 6 pounds of beef, and a pounds of veggies. So I split it up. Inevitably, the crockpot everything tastes better, but it messier.
I don't remove the fat. Fat always makes meat juicier and tastier. I let my guests remove it, if they want! :-)
And everything gets slathered with mustard. Some like horseradish on everything (I do).
And we wash it down with Guinness.
This year I made Baileys buttercream, chocolate cupcakes. Delicious!
And I am attempting homemade soda bread the first time tomorrow. I am trying two versions - traditional and Irish-American version (with eggs and stuff). Wish me luck. I don't make break all that often. It is fun trying new things!
You can also make pastrami:
Slow Cooker Homemade Pastrami from Corned Beef Brisket
1 Corned Beef Brisket (3 or 4 pounds - vacuum-sealed in brine bath)
3 Tablespoons coarse, freshly ground black pepper
2 Tablespoons ground coriander
1 Tablespoon sweet paprika
1 teaspoon granulated garlic or garlic powder
1/2 teaspoon red pepper flakes
1/2 teaspoon dry mustard powder
2 tablespoons hickory flavor liquid smoke
Open the corned beef package and remove the seasoning packet that comes with it and discard or save for another use.
Score the fat cap in a cross-hatch pattern with a sharp knife.
Rinse meat under cold running water and then soak the meat in a large container (1 or 2 gallons) of cold water (in the refrigerator) overnight to get rid of excess salt.
Drain the meat, rinse under running water and pat dry.
Combine the dry seasonings. Rub the spice mixture on all sides of the corned beef brisket.
Place the rubbed brisket, fat side down, in a large SLOW COOKER and sprinkle all over with the liquid smoke.
Cover and cook on HIGH HEAT about 6 hours to 8 hours, until internal meat temperature reaches 190-F. It’s ready when the meat is fork tender.
Discard any juices in the Slow Cooker. Scrape off most of the spice rub (if you find it to be too spicy) and as much of the fat as you can.
Slice thin. Or, chill for easier slicing.
Slice and microwave or steam the meat over simmering water to warm through.
Just about time to get things rolling for today. Taking the corned beef out of the fridge to let it warm up just a bit and then into the crock pot with a couple of bottles of Goose Island Honkers Ale. Yankee brisket at its finest!