It doesn't have to be St Patty's Day to enjoy corned beef! We think you are going to love our new corned beef. No weird packets or slime, just herbs and spices (you can see the difference in the crappy cell phone photo for crying out loud!). Plus, it pretty much makes a foolproof and simple one pot meal. Let us know if you'd like a bigger or smaller roast. But, leftovers on sandwiches are arguably even better than the roast is the first night.
How I cooked it: placed roast on top of a bed of roughly cut up potatoes, carrots and onions. Added a bottle of dark beer and 1 cup of water. Placed the roughly chopped cabbage on top of the roast, covered. Cooked on low for 10 hours and enjoyed immensely!
How To Cook:
- Place Corned Beef Brisket in slow cooker and pour enough water in to cover the meat.
- Cook for 2.5 hours on high.
- Drain the liquid to reduce the saltiness of meat and replace volume of water with Chicken Broth (or broth cubes and water), and cook on high for an additional 1-2 hours.
- Lower setting and cook on Low for an additional 3-4 hours to allow the brisket to "relax." At this point you can add any vegetables you want; carrots, potatoes and/or cabbage.
Tips from Nancy:
- I think if we wouldn't have dumped the water, it would have been extremely salty. Even with dumping the water part way through cooking, it was still well salted.
- Also, there was slightly over 50% shrinkage. We got under 1.5 pounds of meat from the 3+ pound roast. So that is something to keep in mind also. It had been a while since I made a brisket and I forgot how much of the size gets lost as they cook down.
Another Recipe: Slow cooker Corned Beef & Cabbage recipe, "guaranteed success" it says: http://allrecipes.com/recipe/8...(ignore the spice packet part, they are already in there for you)
InstaPot: https://boulderlocavore.com/in...
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