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corned beef and cabbage in the slow cooker

eLizard Mar 15, 2011 06:28 AM

any cons to doing it this way. i normally don't like the slow cooker for meats since i feel like it's basically boiling the meat. which is what a corned beef dinner is also known as....boiled dinner. so i'm wondering if there's a downside. also, any good recipes? i was just going to lay her in there with some liquid and the seasoning and let her rip for 8 hours adding in some potatoes, carrots and cabbage 3/4 of the way through.

  1. m
    momnivore Mar 15, 2011 06:36 AM

    This is how we make it and I think it turns out great. I add everything all at once though - and I'm thinking I might use beer for the liquid this year.

    2 Replies
    1. re: momnivore
      eLizard Mar 15, 2011 06:39 AM

      you cook it on low, right? thanks!

      1. re: eLizard
        m
        momnivore Mar 15, 2011 06:45 AM

        Yes, definitely on low.

    2. alkapal Mar 15, 2011 06:38 AM

      i'm going to do my corned beef in the slow cooker today, in fact. i think your approach is good. someone just mentioned cooking corned beef in guinness, but i'm not keen on that. others can weigh in.

      i highly recommend the reynolds' "slow cooker liners" that you can get in the grocery, next to the oven bags and aluminum foil. they are very, very neat (tech-wise) -- and there is no-mess cleanup of the crock pot. you just lift the bag out of the crockpot, and it only needs a wipe of a damp paper towel to remove the little bit of water condensation.

      ~~~~~~~
      i don't know about you, but the best part of making corned beef is the leftovers. i love reuben sandwiches and corned beef hash with poached eggs on top!

      1 Reply
      1. re: alkapal
        iL Divo Feb 3, 2012 11:51 AM

        yum Alka!

      2. f
        fourunder Mar 15, 2011 07:14 AM

        I recently cooked a four pound CB in the slow cooker for 7 hours on the low setting. You can see the finished results in pictures in the following thread.

        http://chowhound.chow.com/topics/7719...

        1 Reply
        1. re: fourunder
          eLizard Mar 15, 2011 07:37 AM

          Thank you!

        2. SweetPhyl Mar 15, 2011 11:17 AM

          I cooked one yesterday--no liquid in the pot at all--it produces pleanty of liquid all on its own.. Four pounds, about 8 hours and it was amazing. I don't like to cook the veg with the meat(makes them too greasy for me), so I make a nice colcannon with cabbage sauteed in a wee bit o' bacon fat and mixed with creamy mashed potatoes. It was perfect and looking forward to the leftovers tonight, though I might add some steamed carrots to go with it. Erin Go Braugh!

          1. iL Divo Feb 3, 2012 11:56 AM

            so I made corned beef last night for dinner. I knew I had one in the freezer and thought of doing it before March 17. sooo good but done in LeCreuset Dutch oven for 4 hours.
            in the past I've often used the crockpot for its method of cooking because it's just easy.
            braised cabbage poached in butter potatoes and carrots in the crockpot cooked last 2 hours plus Irish Soda bread round out the meal.

            1 Reply
            1. re: iL Divo
              njmarshall55 Feb 3, 2012 12:05 PM

              I'm replying to your post since the other ones are relatively old. JOOC, what kind of cabbage did you use? I'm a fan of Napa cabbage, but not sure it would stand up too the time involved.

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