Thursday, May 16, 2013

Slow Cooker Corned Beef

As I just posted what I did with our St. Patty's Day leftovers, I should probably post the corned beef recipe I used this year, particularly since it was amazing! This was only my second time making corned beef and let's just say last year's attempt wasn't much of a success. So many recipes call for just using the included spice packet and water, which just doesn't do it for me.

This year, I started out with a pretty decently sized brisket, but by the time I was finished slicing it, we barely had enough for dinner, one sandwich, and this yummy flannel hash. Other than tossing the seasoning packet, an important step (for me) is to lightly rinse the beef before placing it in the slow cooker. I know corned beef is all about the salted meat, but trust me that you're not going to rinse it all away. This recipe is adapted from one at Taste of Home. Sorry there are no pictures!

Slow Cooker Corned Beef

2 cups potatoes, chopped
2 medium carrots, chopped
1 large onion, sliced
Up to 2 (3 lb) corned beef briskets (I only had one)
1/4 cup packed brown sugar
2 TBS sugar
2 tsp ground coriander
1 TBS whole peppercorns
~4 cups water (see directions)

Discard the spice packets. Gently rinse the brisket and pat dry with a clean towel.

In the bowl of the slow cooker, toss potatoes, carrots and onion. Top with the brisket. Sprinkle the brown sugar, sugar, coriander and peppercorns over meat. Add about an inch or two of water. Cover and cook on low for 8-10 hours or until meat and vegetables are tender.

Slice brisket across the grain and serve with vegetables, on rye bread, or make flannel hash.

About 4 servings.

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