Corned Beef Dinner Crock Pot Recipes

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).

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.

Steps:

• Trim brisket of all visible fat, cut to fit 4 qt or larger crockpot, if necessary.
• Place onion, celery, potatoes and carrots in bottom of crockpot, lay brisket on top.
• Whisk together bouillon, bay leaf, garlic, Worcestershire sauce and dry mustard.
• Pour over brisket, cover pot.
• Cook on low setting for 8 to 10 hours, adding cabbage wedges and caraway seed for the last hour of cooking.
• To serve, discard cooking liquid, slice meat onto hot serving plates, accompany with the cooked potatoes, carrots, celery, cabbage wedges and your favourite mustard.

Steps:

• Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.
• Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.

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!

Steps:

• In 5- to 6-quart slow cooker, mix carrots, potatoes and onion.
• If necessary, cut corned beef brisket to fit into slow cooker; place over vegetables. Add enough of the water to cover. If brisket is packaged with spice packet, add contents of spice packet and omit pepper, cloves and bay leaf. If not, add pepper, cloves and bay leaf.
• Cover; cook on Low setting 10 to 12 hours.
• Remove and discard bay leaf. Remove brisket from slow cooker; place on serving platter. Cut brisket into thin slices. With slotted spoon, place vegetables in serving bowl.