Best 20 Crock Pot Corned Beef Recipes

CORNED BEEF AND CABBAGE (CROCK POT)

Steps:

• Combine the water vinegar, sugar, pepper and onions, in a 6 qt crock pot and mix well.
• Place corned beef and contents of spice packet in the mixture.
• Scatter the potatoes and carrots over the top and along the sides.
• Cover and cook on high heat setting 4 hours.
• Remove the lid and scatter the cabbage wedges over the top.
• Cover and continue cooking on low 3-4 hours longer, or until beef is tender.
• To serve, carve the beef into slices against the grain and serve with the cabbage and potatoes, with some of the cooking liquid spooned on top of the beef to keep it moist.

CORNED BEEF IN BEER (CROCK POT)

Steps:

• Place potatoes, onions, carrots, and bay leaf in crock pot.
• Trim excess fat from brisket; put meat on top of veges.
• Mix molasses with beer and pour over all.
• Cover and cook on LOW heat setting 9-11 hours. If desired, place cabbage wedges on top of meat. to steam for last hour.
• Slice brisket thinly across grain (let it cool 5- 10 minutes for easier slicing).
• Serve with vegetables.

SIMPLE CORNED BEEF - CROCK POT

Steps:

• Remove beef from the plastic bag and rinse.
• Place onion slices in the bottom of the crock pot. Place beef on top.
• Add bay leaf, cloves and peppercorns.
• Mix together the water, mustard and sugar. Pour over the beef.
• Cover, and cook on High for approximately 5 hours.
• When cooked, remove from the broth and allow to rest (covered loosely with foil) for 15 minutes before slicing.

CROCK POT CORNED BEEF DINNER

Steps:

• Cover; Place first 4 ingredients in crock-pot. DO NOT add vegetables. Cook on LOW 11 hours (get up early :).
• Remove meat and transfer liquid to another large pot.
• To the reserved liquid add potatoes.
• Cook on medium high stove top for 20 minutes and then add carrots, cook five minutes more, add cabbage and cook an additional 20 minutes.
• Meanwhilem, mix glaze ingredients. Spread glaze evenly over cooked brisket and bake meat (uncovered) for 30 minutes in oven at 350 degrees.
• This should be done about the time the vegetables are cooked through.
• I serve this with Irish soda bread and of course -- beer.
• (Note *** #8 corned beef feeds 6 adults and 5 kids, also prepare 5# potatoes, 2 # carrots and 2 heads cabbage and double glaze. It looks like a lot when you have it uncooked but meat shrinks about half once cooked. *** There will be leftovers, but you'll be happy then next day! otherwise if you are making this recipe for 1-4 people, stick to original recipe).

CLOVE & ORANGE SILVERSIDE/CORNED BEEF (SLOW COOKER/CROCK POT

Steps:

• Place all ingredients into a slow cooker or crock pot. Make sure the meat is covered with water (top up if necessary). Cook on low for 8-10 hours or high for 5-6 hours.
• Or for non crock pot:.
• First, cover the meat in water (only) and boil for an hour to reduce the salt. Tip the water out then add fresh water and the rest of the ingredients to finish cooking. Bring back to the boil, then reduce heat and simmer for 2-3 hours or until meat is tender.
• Serve with steamed carrots, broccoli, cauliflower, cabbage etc. with white sauce.

CORNED BEEF DINNER IN THE CROCK-POT

Steps:

• Place sliced onions, carrots, potatoes, and celery in bottom of the crock-pot.
• Put in the rinsed beef brisket, fat side up. Add the juices and sprinkle with the spices from the seasoning packet.
• Pour ale over all.
• Sprinkle with pepper and add the bay leaf and rosemary.
• Cover and cook on low 10-12 hours (or on high 5-6 hours), until beef and vegetables are done. During the last hour or two add the cabbage wedges. Please note that cook times may vary with different crock-pot models.
• Remove brisket to cutting board and let rest 10 minutes before slicing. Always slice across the grain.
• Serve corned beef and vegetables with horseradish & mustard on the side, with some thick slices of warm Irish Soda Bread slathered in real Irish butter!

AMAZING CROCK POT CORNED BEEF

Steps:

• Place the potatoes, carrots and cabbage in a 5-quart slow cooker.
• Cut brisket in half; place over vegetables.
• Add the water, caraway seeds and contents of spice packet.
• Cover and cook on low for 9-10 hours or till meat and veggies are tender.

CROCK POT CORNED BEEF AND CABBAGE

Steps:

• 1. IN A LIGHTLY GREASED CROCK POT,ADD YOUR CORNED BEEF BRISKET
• 2. IN A SMALL BOWL MIX TOGETHER, WATER, VINEGAR, SUGAR AND PEPPER...POUR THEMIXTURE ON TOP OF THE CORN BEEF BRISKET
• 3. COVER THE CROCK POT WITH A LID AND COOK ON LOW FOR 10 TO 12 HOURS
• 4. ADD ONIONS, POTATOES, AND CARROTS ABOUT 1 1/2 HOURS BEFORE THE CORNED BEEF IS DONE
• 5. ADD CABBAGE 45 MIN BEFORE THE CORNED BEEF IS DONE
• 6. IF YOU ARE COOKING FOR 12 HOURS , YOU'D ADD THE ONIONS , POTATOES AND AND CARROTS AT THE 10 1/2 HOUR MARK. THE CABBAGE SHOULD BE ADDED 45 MIN. LATER

CROCK POT APPLE AND BROWN SUGAR CORNED BEEF

Steps:

• Place all ingredients in a large crock pot (cut meat in half if necessary); stir to mix.
• Cook on HIGH for 4 to 5 hours or on LOW for 8 to 10 hours.
• Remove meat and vegetables and some of the cooking liquid.
• Slice meat thinly across the grain.
• Serve with vegetables and some of the liquid.

CORNED BEEF / CORNED SILVERSIDE FOR THE CROCK POT

Steps:

• Take the meat out of it's packaging and rinse under the tap. Place in the crockpot.
• Add the remaining ingredients and enough water to barely cover the meat. I leave the peppercorns whole.
• Place on Slow setting and cook for 8 to 8.5 hours or on High setting for 4 to 4.5 hours.
• When done, remove the meat from the crockpot and wrap in aluminium foil until ready to slice (this will keep your meat moist).
• Enjoy!

CROCK POT STOUT CORNED BEEF

Steps:

• Peel and cut the medium onions (whatever type you prefer, white or yellow etc) into 8ths, and place them in the bottom of your crock pot.
• Open up the packaged corned beef and pour all of the juices contained in the bag into the crock pot (the producer's directions recommend using the juices, as well).
• Place the corned beef on top of the onions, then sprinkle with the spice packet.
• Pour the beef broth over the corned beef, careful not to dislodge too much of the spice packet ingredients, then do the same with the can of stout.
• Arrange the sliced red onion over the top of the beef.
• Put the crock pot on low and cook for 4 hours, then turn the beef over and cook an additional 4 hours (or you can cook on high for 2, turn, and cook an additional 2 or until it is as tender as you'd like).
• Slice and serve with Simmered Cabbage recipe #100417, carrots, and potatoes of your choice.
• Note: although you can use Guiness in this instead of the Young's, I recommend trying to find the double chocolate stout because of the delicious, rich, non-bitter taste it imparts to the corned beef! If you'd still like to experience the richness of a bit of chocolate, take 1 1/2 teaspoons of unsweetened cocoa powder and mix it with a bit the beef broth until it's well mixed and smooth, then whisk it into the rest of the broth and proceed as the recipe describes. Wonderful!

CORNED BEEF, CABBAGE, AND POTATOES FOR THE (LAZY CHEF) CROCK POT

Steps:

• Rinse the corned beef under cold water, rubbing the meat gently to remove any thick juices.
• Place the corned beef in a large pot (at least 5.5 quarts, preferably 6-7) add the water, bay leaves, black peppercorns, allspice berries, and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface (usually white foam). NOTE: you may need to replace some of the peppercorns, allspice berries, or cloves as they are sometimes discarded with the scum).
• Boil for about 15-20 minutes until water changes to a caramel color.
• Place corned beef in the crock pot, fat-side up, and gently pour the liquid from the pot into the crock pot. Be sure all the contents are transferred to the crock-pot. Cook on high heat for 9 hours.
• Using a spatula and tongs, place the corned beef back into the large pot (try to balance the corned beef on the spatula as it will tend to want to come apart at this point) Transfer the remaining contents of the crock-pot back into the large pot, cover, and bring to a gentle boil. Keep pot covered and simmer for 2 1/2 hours.
• Remove corned beef using the same method above, place on cutting board and cover tightly in aluminum foil to keep warm.
• Using a spoon, remove as many of the peppercorns, allspice berries, and cloves as possible. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower heat and simmer until vegetables are tender (20-25 minutes).
• Using a slotted spoon, transfer the cabbage to a large platter. Gently trim the fat from the corned beef brisket. Slice the corned beef, across the grain, into thin slices (1/4 - 1/2 inch). Place the slices over the cabbage and add the potatoes to either side. Season the corned beef with pepper. Serve immediately.

CROCK POT CORNED BEEF AND CABBAGE

Steps:

• 1. Rinse your corned beef under cold running water for 5 mins
• 2. Cut your cabbage in half. Then the Halves in half to make wedges, Depending on the size of your cabbage, you may need to cut the quarters in half as well.
• 3. Nestle the cabbage at the bottom of the slow cooker, then place the corned beef on top of the cabbage. In a small seperste bowl, Place the Mustard, Contents of the seasoning packet, Sage, paprika, and onion powder, and mix to combine. Once combined, spread atop the fat cap side of the corned beef (Yes, the fat side must be up!)
• 4. Around the empty spaces of the corned beef, add the Red wine vinegar, and water. Cover, and allow to cook on low for about 8 hours, or on High for 6. Once the time has completed, cut or shred your corned beef, and enjoy!!! Here's the link to the side dish I made! Perfect for an authentic meal!!! https://www.justapinch.com/recipes/side/potatoes/colcannon-st-patricks-day.html?p=32 Enjoy your St. Patricks day everyone!

SIMPLE CORNED BEEF & CABBAGE - CROCK POT TENDER

Steps:

• 1. Combine water, vinegar, sugar and pepper, in the bottom of a 6 quart slow cooker. Mix well. Then place the onion into the water mixture. Add bay leaf. Place the rinsed brisket on top of the onions, sprinkle with seasoning packet. Scatter the potatoes and carrots over the top and along the sides of the brisket. Cover and turn pot to high. Cook for 4 hours.
• 2. Remove the lid and place cabbage wedges over the top, cover and continue to cook another 3 - 3 1/2 hours or until beef and vegetables are to desired tenderness.
• 3. Carefully remove the brisket from the pot and cut across the grain. Serve with vegetables on the side, along with the yummy juices and some whole grain mustard. Salt & pepper as desired.

CORNED BEEF BRISKET IN RASPBERRY VINAIGRETTE (CROCK POT)

Steps:

• - Cut the onion and bell peppers into bite size pieces.
• - Remove as much Fat from the meat as possible. (I like to boil it and give it to my dog).
• - Throw everything into the crock pot on low for 8 hours or high for four.
• - Make your rice as directed.
• - Serve over rice.

CROCK POT CORNED BEEF AND CABBAGE

Steps:

• Place potatoes and carrots in bottom of crock-pot. Add brisket, onion, bay leaves and peppercorns. Add enough water to cover. Cover, and cook on low for 8-10 hours or on high for 4-5 hours. Add cabbage halfway through cooking.

CORNED BEEF IN ORANGE JUICE-CROCK POT

Steps:

• 1. Trim excess fat from corned beef. Cover corned beef with cold water and let stand for 30 minutes. Drain thoroughly. cut beef in half to fit into crock-pot. Pour orange juice over meat . Cover tightly and cook for 10-12 hours on low or on high for 5-6 hours. Makes 6-8 servings.

ORANGE BROWN SUGAR CROCK POT CORNED BEEF

Steps:

• Combine all ingredients except cabbage in a large crock pot. Cook on low 8-10 hours.
• Add cabbage and cook one additional hour.

CROCK POT CORNED BEEF DINNER

Steps:

• Place meat in crock pot.
• Add remainder of ingredients, finishing with chicken stock and water.
• Cook on low for 8-10 hours.
• Slice beef and serve with vegetables from crock pot.
• Enjoy.

CROCK POT CORNED BEEF AND CABBAGE

Steps:

• 1. Put all ingredients, except cabbage wedges, in stoneware listed. Add season packet from brisket onto beef and into water.
• 2. Cover and cook on HIGH 5-6 hours. (Cook on LOW 10-12 hours)
• 3. Add cabbage wedges to liquid pushing them down to moisten and cover. Cook on HIGH another 2-3 hours.
• 4. Meat should be very tender and pull apart with a fork. Place brisket and vegetables on a large platter and pour cooking liquid over it.
• 5. Serve with Irish Soda Bread and cream cheese!