The best Corned Beef I've ever made was in the Crock pot. (You can substitute water for beer, but the flavor won't be the same) NOTE: If you make more than 3-4 lbs., cook it on HIGH. I've made 6-7 lbs., and it won't be done after 9 hours on LOW. ANOTHER NOTE: This makes wonderful sandwiches if you cook it, then chill it before slicing.
- Place potatoes, onions, carrots, and bay leaf in crock pot.
- Trim excess fat from brisket; put meat on top of veges.
- If desired, place cabbage wedges on top of meat.
- Pour beer over all.
- Cover and cook on LOW heat setting 9-11 hours.
- Slice brisket thinly across grain (let it cool 5- 10 minutes for easier slicing).
- Serve with vegetables.
It's a good recipe.
It however fails to mention that you need to put the cabbage in the last hour. That's why many of you are getting overcooked cabbage. Also.... the potatoes should be put in the last 2 hours or so. If you cook them from the start they WILL be brown and mushy.
Fantastic! This was my first time cooking corned beef and it went very well! I followed the recipe exactly as written. I did, however, take the suggestion of other reviewers and soaked it, but only for the amount of time it took me to cut up the other ingredients. We used Sam Adams Honey Porter beer and I definitely suggest using a good beer as it infuses the brisket. We cooked it for 10 1/2 hours and couldn't wait to tear into it when we got home from work. Thanks for a great recipe! **Update 2/5/10** Made this again., still amazing! This time we used Sam Adams Boston Lager and we agreed it was even better. Hope this helps someone!
wow! this is the only way to go. i followed the recipe almost to the letter. only exception was i also, like many other reviewers, used a whole can of beer. my corned beef was a little over 3lbs. i cooked it in my 51/2 qt. crockpot. after 9 hours, it was perfect. i removed the corned beef, and covered it with foil. let it rest at least 20 minutes before cutting. i did rinse the corned beef before cooking, did not use the liquid in the package. however, i did use the seasoning packet, and added a dozen whole peppercorns. like others have suggested, use a flat cut, not pointed. oh, also cook it fat side up. this keeps the meat even moister as the fat is an insulator, and the fat slowly melts over the beef. this will be my go to recipe for corned beef.