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5 from 8 votes
How To Make Corned Beef
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Corned Beef Slow Cooker Recipe
Prep Time
15 mins
Cook Time
16 hrs
Total Time
16 hrs 15 mins
 
Course: Main Course
Cuisine: American
Servings: 8 people
Author: Linda Loosli
Ingredients
  • 4 pounds Corned beef with seasonings included
  • Cabbage-washed and sliced as desired
  • 2 cups Carrots-washed and sliced amount desired
  • 2 Potatoes-washed and cut into pieces desired
  • 1 Large onion-peeled and chopped
  • Water to cover corned beef
  • ***Mustard and 1/2 cup brown sugar for the last 20-30 minutes to brown and crisp the top of the meat.
Instructions

  1. Remove the outer plastic package the meat comes packaged in and place the meat in the slow cooker with the seasoning packet enclosed and the juice from the bag. Completely cover the meat with water. Secure the lid on the slow cooker. I set my slow cooker for ten hours on LOW the night before.

  2. The next morning, grab a cutting board and chop the potatoes, carrots, and onions into thick wedges.

  3. Add carrots, potatoes, and onions to the slow cooker. Set the slow cooker to cook for another 6 hours on HIGH.

  4. Chop or slice the cabbage. I typically only use about 3/4 of the cabbage.

  5. Cover the vegetables with the cabbage and set the slow cooker to cook for another 6 hours on HIGH. You may add more water, if needed.

  6. After cooking the corned beef in the slow cooker or Instant Pot, remove the corned beef and place it in a greased baking pan.

  7. Here is an awesome trick that makes the corned beef look and taste fabulous. Heat your oven to (350°F) = (176°C) and place just the corned beef on a greased shallow pan FAT side up. Lather the fat with mustard and sprinkle with 1/2 cup brown sugar.

  8. Bake 20-30 minutes until the brown sugar looks crispy. This is absolutely the most tender recipe you will ever make. The meat will be 'fork tender' when finished cooking. Delicious! Serve immediately with vegetables.

Recipe Notes

PRESSURE Cooker Recipe:

*same ingredients as above*

  1. Add your corned beef to your pressure cooker with the juices from the packaging plus one cup of water. Cook on high for 90 minutes and check for tenderness. If it's still too tough, pressure for an additional 30 minutes.
  2. Add the cabbage and vegetables of choice and pressure for another 15 minutes.
  3. Remove the meat from the pan and do the same as above to give the meat a yummy texture and flavor.
  4. Heat your oven to (350°F) = (176°C) degrees and place just the corned beef on a greased shallow pan FAT side up. Lather the fat with mustard and sprinkle with 1/2 cup brown sugar.
  5. Bake 20-30 minutes until the brown sugar looks crispy. Serve immediately with vegetables.