Weeknight Corned Beef Done In Crockpot
November 03, 2018
"This is a perfect meal for a busy weeknight. I happen to love corned beef and this recipe doesn't disappoint. The spices really shine here making this corned beef something really delicious and special."
- Serving Size: 1 (536.9 g)
- Calories 743.7
- Total Fat - 44.1 g
- Saturated Fat - 14.5 g
- Cholesterol - 222.1 mg
- Sodium - 2423.5 mg
- Total Carbohydrate - 44.8 g
- Dietary Fiber - 6.7 g
- Sugars - 29.6 g
- Protein - 43.6 g
- Calcium - 55.1 mg
- Iron - 5.6 mg
- Vitamin C - 26.9 mg
- Thiamin - 0.2 mg
Place onion wedges at the bottom of your crockpot. Place beef fat side up on top of onions.
In a small bowl, add next 8 ingredients - up to the red pepper flakes and mix it all together. Rub this mixture over the top of the corned beef.
Add enough water to come up half way up the sides of the beef.
To the water, add the vinegar, 2 bay leaves, and salt if using.
Cook on low for 9-10 hours.
Once done and corned beef is tender, remove from water and place on cutting board and slice against the grain. Depending on your cut of corned beef, as you slice it may shred, but no fear it is really delicious and leftovers makes for a tasty corned beef hash and sandwiches shmeared with your favorite mustard and some raw onion if that's your thing.
If desired, you may brown the top fatty layer of the corned beef by placing it under a broiler for 1-2 minutes, keeping a careful eye on it so that it won't scorch.
NOTE 1: Depending, your garlic may become green like mine did. No worries, you can push it down into the water half-way through cooking time or shortly before it's done cooking. The green won't affect the taste.
NOTE 2: If your corned beef happens to come with a seasoning packet, don't waste it, add it to the water to give it some extra flavor.
Tips & Variations
No special items needed.