How to Make Corned Beef in the Slow Cooker

Posted March 6th, 2013 by bevcooks

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Why is the word corned so dang funny?

I’m gonna be honest with you. Before making this Slow Cooker Corned Beef, I’d only had corned beef one other time in my life. And there were unicorn costumes, tie dyed blind folds and the police force, so I don’t remember much about it.

I have to tell you something else. Before this, I wasn’t even 100% sure what in fact made corned beef corned beef. What is this corning process you speak of? And does it involve middle of the night leprechaun moon walking? Because I’m thinking it should.

But seriously, any opportunity to eat something with the word corned in front of it, where do I sign up? Haaaa mean, right?

The cool thing about this beef of the corned variety, is that you buy it already corned! You don’t have to corn jack. Corning = finito. I like that. You basically throw a bunch of stuff in a slow cooker and live your life to the fullest for the next 4 hours. I like that too.

Let’s get corned!

Start by throwing a quartered potato, a quartered onion, a couple of carrots and celery stalks into a slow cooker.

Then place your corned beef brisket and all the pickling spices that comes with it right on top. Now pour that stock over the whole shebang. You don’t have to salt and pepper this because that’s the magic of corrrrrniiiiinnnggg. (also, toss a bay leaf in!)

This is about 4 hours later. Oh my face. Some kind of wonderful.

Then you’ll just remove the brisket with tongs and place it on a cutting board. Find the grain and thinly slice against it. Look at that color. And it’s so fall-apart tender you won’t BELIEVE your life.

You can discard the solids in the slow cooker, but reserve about a cup of the broth. You’ll be so happy you did.

Serve the sliced corned beef with any sides you like! You can go the traditional route with cabbage and veggies. Or a roll. Or whatevs! It all works. Just remember to pour that broth over the beef ohhhhhhhhh my.

Yeah, I really like it.