Sunday, 18 February 2018

Slow Cooker Corned Beef



Carole's Chatter: Slow Cooker Corned Beef


I have not been using my slow cooker much.  So I decided it was time to give it a whirl.

Ingredients:

Corned beef (or silverside)
Onion
Celery
Carrot
Bay Leaf
Peppercorns
Mustard seed
1 bottle of ginger beer
¼ cup vinegar
Water to top up

Method:

Rinse your corned beef.  The one I had was covered in a lot of fat so I cut a lot of that off.

I put a layer of vegetables on the bottom of the cooker and then popped the meat in and the rest of the veggies nestled around it.

I poured the ginger beer over and the vinegar.  The top of the meat was poking out quite a long way so I added some water along with the bay leaf and seasonings.  Note there is no need to add salt – the corning process is quite salty enough.

I cooked this on high for an hour and then on low for about 4 hours.  (Low on my slow cooker feels more like medium to me).  I checked the core temperature of the meat with a thermometer before deciding it was done.

The carrots ate well with it but I threw out the onion and celery which had lost flavour after such long cooking.

6 comments:

  1. Oh yum! I love fresh corned beef like that. I usually add a couple of potatoes.

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  2. I love my slow cooker but i love my Instant pot even more

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  3. Just in time to remind me to use it for Corned beef and cabbage, with St. Pat's coming up.

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  4. My slow cooker has always been my favorite kitchen appliance. I think I'm on my 7th one if that tells you anything. But, I've been thinking about getting an Instant Pot soon to replace it.

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  5. Interesting with the ginger beer. Sounds tasty.

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  6. Looks like an easy way to do it. ;-)

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Your comments are most welcome. Cheers