That time of year. Local grocery stores all have corned beef on sale this week. Not a very healthy meal (high sodium) but with cabbage and potatoes it's yummy.I place a slow cooker liner in crock, rinse off brisket and place fat cap down inside and top with the spices from the packet. Pour in 1 cup/can chicken broth and 1 12 oz.can of beer (the cheap stuff is ok so you can save the good stuff to have with the meal). Cook on low for 8-9 hours. About an hour before it is done I remove about 11/2 cups of the liquid and place in stock pot. Add as much sliced cabbage and potatoes as you like, add water to cover, bring to a boil then reduce to simmer until the potatoes are done. Use small chucks of potato and they are tender about the time brisket is ready to remove and slice.Enjoy.

You forgot to add onions and carrots. . . . . :S

TenOC wrote:You forgot to add onions and carrots. . . . . :SI'm ok with the onions, should have thought of those. Not fond enough of carrots to add those myself. Celery might be a good add with the onion.

Or... if you want to have delicious tender corned beef in an hour break out your pressure cooker {you DO have a Pressure Cooker...right?}Cut your meat into equal size pieces to ensure even cooking. For your cooking liquid use apple juice and chicken stock, about 3 - 4 cups total, sprinkle the seasoning packet and drizzle several tablespoons of molasses {trust me on this, you will not be sorry}. Steam/boil your chosen vege's{I am a fan of red skin potatoes, onions, carrots and cabbage} while the CB cooks.Pressure cook at 15 psi {the standard setting} for 45 - 55 minutes, release the pressure, let it rest about 5 - 10 minutes, slice and serve. You are in for a treat and it only took an hour.:B

Yes I have a pressure cooker albeit a small one. I happen to believe some dishes taste better when slow cooked vs pressure. Just a difference in taste buds I suppose. I do like Cheesecake done in a pressure cooker. Made 2 for Thanksgiving last fall and those were a hit.

Mine tend to go into the smoker for pastrami. I wonder how the corned beef would turnout in my sous vide?

Corned beef brisket in slow cooker | Good Sam Community

Super_Dave
Explorer
Mar 10, 2019
Scottiemom wrote:
I have tried the slow cooker, but prefer the pressure cooker for corned beef. I do the veggies in the same pot after I take the meat out. I don't use the seasoning packet. I don't care for some of the flavors in it. I don't use anything to season it and the corned beef has enough flavor to season all.

It's one of my favorite meals. Interesting that someone mentioned it was on sale. Down here in the Rio GRande Valley, they don't even know what it is. I occasionally can find it. Yesterday in the big HEB chain a shopper turned to me in the meat aisle and said. . . "They don't have any corned beef out. I asked the young man and he had to look it up because he didn't know what it was!"

Dale

With a little pink curing salt, we all ought to make our own. The typical cut is just cheap brisket that they sell for twice the price. Winco foods sells an eye of round corned beef I like a lot. But seriously, if it is really hard to find where you are, it is super easy to make your own.
Scottiemom
Nomad
Mar 10, 2019
I have tried the slow cooker, but prefer the pressure cooker for corned beef. I do the veggies in the same pot after I take the meat out. I don't use the seasoning packet. I don't care for some of the flavors in it. I don't use anything to season it and the corned beef has enough flavor to season all.

It's one of my favorite meals. Interesting that someone mentioned it was on sale. Down here in the Rio GRande Valley, they don't even know what it is. I occasionally can find it. Yesterday in the big HEB chain a shopper turned to me in the meat aisle and said. . . "They don't have any corned beef out. I asked the young man and he had to look it up because he didn't know what it was!"

Dale
jfkmk
Explorer
Mar 10, 2019
EgorKC wrote:
That time of year. Local grocery stores all have corned beef on sale this week. Not a very healthy meal (high sodium) but with cabbage and potatoes it's yummy.

I place a slow cooker liner in crock, rinse off brisket and place fat cap down inside and top with the spices from the packet. Pour in 1 cup/can chicken broth and 1 12 oz.can of beer (the cheap stuff is ok so you can save the good stuff to have with the meal). Cook on low for 8-9 hours. About an hour before it is done I remove about 11/2 cups of the liquid and place in stock pot. Add as much sliced cabbage and potatoes as you like, add water to cover, bring to a boil then reduce to simmer until the potatoes are done. Use small chucks of potato and they are tender about the time brisket is ready to remove and slice.

Enjoy.

This is exactly how we prepare our corned beef and cabbage. Love it!
ppine
Explorer II
Mar 09, 2019
Dutch oven on a fire works really good.
Big_Katuna
Explorer II
Mar 09, 2019
Super_Dave wrote:
Mine tend to go into the smoker for pastrami. I wonder how the corned beef would turnout in my sous vide?

Im going to try one ths year. Ill use Seriouseats, J. Kenji Lopez recipe, 155 for 24 hours, long list of ingredients. Probably finish on my Weber kettle, offset with smoker tube you told me about. Thanks again.

I love cheap cuts cooked long. Eye of rib on sale for $4/pound, rolled in Herbs de Provence 132 for 24 hours for Boars Head quality rare roast beef.
Super_Dave
Explorer
Mar 09, 2019
Mine tend to go into the smoker for pastrami. I wonder how the corned beef would turnout in my sous vide?
EgorKC
Explorer
Mar 09, 2019
Yes I have a pressure cooker albeit a small one. I happen to believe some dishes taste better when slow cooked vs pressure. Just a difference in taste buds I suppose. I do like Cheesecake done in a pressure cooker. Made 2 for Thanksgiving last fall and those were a hit.
Desert_Captain
Explorer III
Mar 09, 2019
Or... if you want to have delicious tender corned beef in an hour break out your pressure cooker {you DO have a Pressure Cooker...right?}

Cut your meat into equal size pieces to ensure even cooking. For your cooking liquid use apple juice and chicken stock, about 3 - 4 cups total, sprinkle the seasoning packet and drizzle several tablespoons of molasses {trust me on this, you will not be sorry}.

Steam/boil your chosen vege's{I am a fan of red skin potatoes, onions, carrots and cabbage} while the CB cooks.

Pressure cook at 15 psi {the standard setting} for 45 - 55 minutes, release the pressure, let it rest about 5 - 10 minutes, slice and serve. You are in for a treat and it only took an hour.

:B
EgorKC
Explorer
Mar 09, 2019
TenOC wrote:
You forgot to add onions and carrots. . . . . :S

I'm ok with the onions, should have thought of those. Not fond enough of carrots to add those myself. Celery might be a good add with the onion.
TenOC
Nomad
Mar 09, 2019
You forgot to add onions and carrots. . . . . :S

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Corned beef brisket in slow cooker

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