Corned Beef is a beloved classic Irish dish, typically served on St. Patrick’s Day. This classic Irish recipe has become popular around the world. It’s a flavorful and hearty meal that’s easy to make, especially when prepared in a slow cooker. This is my favorite digital Crockpot! Slow Cooker Corned Beef results in a tender, melt-in-your-mouth texture, and it’s the perfect meal for a busy day or a lazy weekend.
One of the great things about this Corned Beef recipe is that it is versatile, and can be customized to your liking. If you prefer, you can add other vegetables like parsnips and/or turnips. You can also adjust the seasoning to your taste, adding more or less salt, pepper and/or other spices.
WHAT IS CORNED BEEF?
Corned Beef is made from Beef Brisket that has been cured with salt and spices, giving it a distinct flavor. Beef Brisket is a tough cut of meat that requires a slow cooking process to break down the fibers. When cooked in a slow cooker, the meat becomes incredibly tender and flavorful, making it perfect for shredding and serving as a main dish.
This St. Patrick’s Day favorite, classic dish is a great source of protein, vitamins, and minerals. The beef provides protein and iron, while the roasted vegetables add fiber, Vitamin C, and other important nutrients. Overall, this Slow Cooker Corned Beef and Cabbage dish is also relatively low in calories, making it a great option for those watching their weight.
If you want to get adventurous in the kitchen, Sous Vide Corned Beef is an alternate cooking method. It’s fun, but will require a bit more prep.
INSTRUCTIONS ON HOW TO MAKE CORNED BEEF WITH ROASTED VEGETABLES
Preparing Corned Beef in a slow cooker takes about five minutes of prep. Basically, the additional time required to finish this recipe comes in the last hour when prepping and roasting the vegetables.
As an alternative to roasting, the vegetables can be placed in the slow cooker, along with the corned beef during the last hour to hour and a half of cook time remaining.
- Add the outer cabbage leaves and quartered onions to the bottom of the slow cooker.
- Place the corned beef in the slow cooker.
- Sprinkle on the spice packet.
- Pour enough beef stock and/or water to almost fully submerge the beef.
- Cover the slow cooker and set it on LOW heat. Cook for 9 to 10 hours, or until the meat falls apart with a fork.
- About 1 hour before the corned beef is done, preheat your oven to 400°F.
- Spread the peeled carrots, baby carrots, halved potatoes, and cabbage wedges on a baking sheet. Drizzle with olive oil and season with salt and pepper.
- Roast the vegetables in the oven for 25-30 minutes, or until tender and browned.
- Remove the corned beef from the slow cooker and let it rest for a few minutes.
- Slice the corned beef against the grain. Place on a platter and spoon on a bit of the cooking liquid.
- Serve with the roasted carrots, potatoes, and cabbage.
TIPS ON MAKING THE BEST SLOW COOKER CORNED BEEF
To make this Slow Cooker Corned Beef with Roasted Vegetables, you will need only a few ingredients. Beef Brisket is typically packaged with a seasoning packet. In addition to my slow cooker ingredients, you can also add garlic, celery and/or bay leaves to enhance the flavor.
The roasted carrots, potatoes and cabbage not only add texture and color, but also an additional element of flavor. My Slow Cooker Corned Beef and Cabbage recipe is a complete and satisfying meal:
- If desired, rinse the corned beef brisket before cooking to remove any excess salt.
- If you prefer a more intense flavor, you can add more spices and herbs to the slow cooker.
- Make sure the corned beef is almost fully submerged in beef broth or water before cooking to prevent it from drying out.
- Do NOT rush the process. Set the slow cooker to LOW for 9 hours to 10 hours.
- Although this recipe calls for both bunch and baby carrots, you do NOT have to use both.
- If you want your vegetables to have a caramelized finish, broil them for a few minutes after roasting.
- Leftover corned beef can be stored in an airtight container in the fridge for up to 3 to 4 days, or freeze.
LEFTOVERS AND STORAGE
Aside from the classic pairing of Corned Beef and Cabbage, leftover corned beef makes for the perfect:
Reheating leftover Corned Beef is a quick and easy way to enjoy this delicious dish again. Here are three methods you can use to reheat your corned beef:
- Microwave: The microwave is the quickest and easiest way to reheat corned beef. Simply place the leftover corned beef on a microwave-safe plate and cover it with a damp paper towel to prevent it from drying out. Microwave on high for 30 seconds to 1 minute, or until it is heated through.
- Oven: If you prefer a crispy exterior, reheating leftover corned beef in the oven is a great option. Preheat your oven to 350°F (175°C). Place the leftover corned beef on a baking sheet and cover it with foil. Bake for 10-15 minutes or until it is heated through. If you want to crisp up the exterior, remove the foil for the last 5 minutes of baking.
- Stovetop: Reheating leftover corned beef on the stovetop is another great option. Start by heating a small amount of oil or butter in a skillet over medium-high heat. Once the oil is hot, add the leftover corned beef and cook for 2-3 minutes on each side or until it is heated through.
No matter which method you choose, make sure to check the internal temperature of the corned beef to ensure it has been heated to at least 165°F (74°C) to ensure it is safe to eat.
Store leftovers in a sealed, airtight container in the refrigerator or freezer, to ensure they remain safe to eat.Print
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