Crock Pot Corned Beef
Ingredients
- 1 `5-6lbs brined corned beef brisket
- 1 can low sodium beef broth
- 3 cloves garlic, peeled and sliced
- 3 cups water
- 1 lb of each red potatoes, cabbage wedges, carrots, celery
- 3 tbsp pickling spice included with the meat
Or, combine the following seasonings together:
- 1 tbsp whole mustard seeds
- 1 tsp black peppercorns, whole
- 1/2 tsp whole anise seeds
- 6 whole cloves
- 3 cardamom pods
- 5 large bay leaves, crushed
- 1/2 tsp allspice
- 1 tsp crushed red pepper flakes
Instructions
- Use a large crockpot that can accommodate the roast plus all the vegetables you want to add. Consider cooking the vegetables separately if there isn’t enough room to fill the slow cooker with the liquid.
- Rinse the corned beef and place it in the crock pot. Surround it with vegetables. Add the spice packet or the spices listed. Pour in the beef broth and as much of the three cups of water as you need to cover the meat entirely.
- Set the slow cooker on medium heat. Begin checking the corned beef for doneness around 5 to 6 hours after you start cooking. Aim for a texture where a fork easily pierces the meat to the center, but it’s not falling apart at the slightest pressure yet. Keep cooking if the corned beef still seems too firm.
Notes
Getting the perfect texture takes a little practice. Avoid cooking to the exact softness you want since the meat will continue heating briefly after you stop cooking it. You may find that a perfect tender roast turns to shreds by the time it’s done resting, so stop a little short of the desired texture.
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