Corned Beef In The Slow Cooker

[AGBF]

I looked for a slow cooker or crock pot thread so that I wouldn't have to start a new one, but I didn't see one that wasn't from many years ago and tied to rice cookers or instant pots. I just want help (although it may be too late) with cooking corned beef in my slow cooker. I guess even if this one won't be great, it isn't too late. I have a smaller cut of meat for corned beef in the refrigerator even now and I have to cook that up one way or another. (Long story)

I wanted to try a recipe for a "spicy" corned beef that used cloves; garlic; dark beer; and dry mustard. It wasn't configured for a slow cooker, so I adapted. I rarely use a slow cooker and the cabbage is on top and seems dry. The recipe said I was supposed to put butter on the hot cabbage at the end. I was tempted to throw the corned beef and the cabbage into a pot of boiling water. I didn't know if one ever turned a slow cooker back on after it automatically turned off. In the end I just put butter on the poor, dry cabbage. Any of you who are wise in the ways of slow cookers...what would you have done? How can I adapt the recipe better next time?

Deb/AGBF

 

[AGBF]

Gee...thanks a lot. I now have the corned beef and vegetables on the stove, but I came back to see if anyone had posted any helpful suggestions and I don't see a word! The stupid stuff sat cooling for about two hours and I was about to put it in the refrigerator, when I realized the carrots and potatoes were still hard. I thought of refrigerating it and re-cooking it tomorrow, but I don't want to encourage some horrible bacteria, so I figured while it is still warm from the slow cooker, I may as well keep cooking. Not fool with it. So it will boil and it will not have heated and cooled (just a few degrees). Nobody has any ideas for me? All I did was add plain water!

Deb

 

[Bron357]

We use our slow cooker all the time. I even bought two recipe books for it. I’ll find them and see if there’s a corned beef recipe. Our slow cooker doesn’t have a timer though, just 3 heat settings. I do chicken veggie hot pot for our dogs. I put 1 1/2 kilos of chicken drumsticks, chopped carrot, cabbage, beans etc with chicken stock liquid (to cover) and cook it 12 hours on low heat. I strip the chicken off the bones and put it into plastic containers. I pot does two big dogs 4 days (they also get kibble and fresh meat as well).

 

[Bron357]

Here a two, I just took a photo of the pages. The 2nd one is more complicated but looks yummy!

 

[Hayley87]

Just saw this.

I’ve actually only ever done the corned beef in the slow cooker! I put onions and carrots in for flavor (but pull them out—they get too mushy to serve) along with the spices mentioned above, and liquid (beer or water). That’s it!

I don’t like how cabbage turns out in a slow cooker, so I slice it into 1” slices, top with butter and minced garlic, and roast quickly.

For what it’s worth, I usually do a grainy mustard sauce with the corned beef.

....aaaaaand now I’m hungry

 

[Karl_K]

cabbage has to be boiled or steamed and not over done.
Adding the water to create steam was the best thing to do but it may have been to dried out to save.
If the inside of the lid isn't covered with water droplets its not going to be good.

Here is how I do it,
corned beef in the cooker fat side up, add enough water and spice mix to taste come up to the top of the corned beef but not over.
High for 2 hours.
Add quartered small potatoes on high for another hour.
Replenish liquid to the same height as before.
Add cabbage and cook on high until the cabbage is steamed done.
Usually 1 to 1.5 hours.
The cabbage should still be firm but have the green taste removed.

carrots can be added at the same time as the taters if you like them well done or same time as the cabbage if you like them a little firm.

 

[AGBF]

Thank you! Thank you! Thank you! I ended up throwing everything into the huge pot my father always used for corned beef and cabbage and boiling it (even though I was using exotic ingredients that would have repelled him). I was so exhausted that I just put everything away and put the dishes in soapy water to do in the morning. I really thought the cooking would be done by 7 PM, not midnight! This reminded me of the kind of cooking I do on Christmas Eve or the night before Easter!

I really appreciate all your help and tomorrow I will print out your advice and recipes and study the advice.

 

[valeria101]

.

Hm ... We (RO) do this, with almost no added water & lightly salted or pickled cabbage. Meat is optional, smoked flavour less optional. I have had no idea that the beloved 'varza cu carne' translates as 'corned beef' (had thought there be - c o r n - forshame ...). Obviously, I need to return to The States & stay away from Asian food & Italian pastry shops ...

-

Digressing,

Andaluzia got me cooking a salty meet dish for the first time: their glorious salted cod & white beans, with much smoked paprika & dried (very) sweet red peppers... Not sure fish & beans might have met in my presence before (fool !).

 

[Tekate]

Well, if you want I'll come over or down and taste for you! I love corned beef and cabbage but God rest my mom's soul, she made it the best.. I've never tried it.

 

[AGBF]

Well, if you want I'll come over or down and taste for you! I love corned beef and cabbage but God rest my mom's soul, she made it the best.. I've never tried it.

I so much wish I could feed you!!! I have so much food! My best friend and her husband live in the Rockland area and he cooks a great New England Boiled Dinner (according to my best friend). I am sure they would invite you over on St. Patrick's Day. But you have to like animals. They have eight dogs and three cats. And some of the dogs are wolf hybrids.

Deb