CORNED BEEF DINNER - CROCK POT
Make and share this Corned Beef Dinner - Crock Pot recipe from Food.com.
Provided by Derf2440
Categories One Dish Meal
Time 10h15m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 956.5, Fat 44.4, SaturatedFat 14.8, Cholesterol 222.2, Sodium 2929.9, Carbohydrate 89.5, Fiber 25.1, Sugar 29.1, Protein 55.9
CROCK POT CORNED BEEF DINNER
The one and only way I prepare Corned Beef. The glaze makes a yummy topping and this will melt in your mouth! I am ALWAYS asked for this recipe, usually by friends that don't like corned beef.
Provided by Shabby Sign Shoppe
Categories Meat
Time 12h
Yield 4 serving(s)
Number Of Ingredients 10
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).
SIMPLE CORNED BEEF - CROCK POT
This corned beef is easy to prepare, and is so tasty you'll want to make it often. I like to serve it with Recipe #44013. If there are any leftovers, I slice it thinly and serve with mustard between slices of warm rye bread. Serving sizes will vary depending on the thickness of slices.
Provided by Diana 2
Categories Meat
Time 5h5m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
AMAZING CROCK POT CORNED BEEF
Everything goes into the pot at the same time, makes things so much easier. Turns out great every time!!
Provided by Carol G.
Categories One Dish Meal
Time 9h35m
Yield 4-6 serving(s)
Number Of Ingredients 6
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
This is very easy to make. Just put everything into the crock pot in the morning and come home to a fully cooked meal!
Provided by Alia55
Categories One Dish Meal
Time 5h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place onions in cooker.
- Place meat on top of onions. Add juices and spices from package.
- Combine next 5 ingredients; pour over corned beef brisket.
- Place cabbage on top of meat.
- Cover and cook on low heat setting for 10 to 12 hours or on high heat setting for 5 to 6 hours.
Nutrition Facts : Calories 938.2, Fat 51.3, SaturatedFat 16.9, Cholesterol 259.2, Sodium 3174.2, Carbohydrate 66.6, Fiber 18, Sugar 46.4, Protein 59.1
SLOW-COOKER CORNED BEEF AND CABBAGE
This dish is an all-time comfort food classic done in the convenience of a slow cooker. Loaded with colorful vegetables, it comes together simply and is finished with the creamy kick of horseradish.
Provided by Food Network Kitchen
Categories main-dish
Time 7h25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Place the corned beef in a large slow cooker and scatter the pickling spices on top. Layer the rutabaga, carrots, potatoes and leek in the cooker (in this order for even cooking). Add enough hot water (4 to 5 cups) to cover the meat by at least 1 inch, put the lid on the slow cooker and cook on high, 7 to 8 hours.
- Remove the meat and vegetables from the slow cooker and keep warm. Put the cabbage in a microwave-safe dish with 2 cups cooking liquid from the slow cooker, cover and microwave until tender, 7 to 10 minutes. Meanwhile, boil another cup of cooking liquid in a small skillet until reduced by half, about 10 minutes. Mix with the horseradish and creme fraeche in a small bowl.
- Slice the corned beef and serve with the slow-cooked vegetables, cabbage and sauce; reserve about a quarter each of the meat and vegetables and 1 1/2 cups cooking liquid for Corned Beef Hash.
SLOW COOKER CORNED BEEF AND CABBAGE
Brisket comes in two different cuts: point and the leaner flat. Depending on which you get, your corned beef may be tender and sliceable (flat cut) or very tender and falling apart (point cut). If your meat isn't labeled, speak with the butcher about which variety your grocery store stocks.
Provided by Food Network Kitchen
Categories main-dish
Time 9h20m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Layer the potatoes, carrots, onions, celery and thyme in the insert of a 6-quart slow cooker. Put the brisket on top of the vegetables and add the beer and pickling spice. Add enough water to just cover the brisket. Cover and cook on low until the meat and vegetables are tender, about 8 hours.
- Arrange the cabbage over the brisket (it's OK if the cooker seems crowded), cover and cook until soft and wilted, 45 minutes to 1 hour more.
- Whisk together the sour cream, horseradish and mustard in a small bowl.
- Remove the cabbage and toss with 1 tablespoon of the butter and pepper to taste in a large bowl. Remove the meat and let rest. Strain the remaining vegetables (reserve some of the cooking broth to serve on the side if you like) and toss with the parsley, the remaining 2 tablespoons butter and salt and pepper to taste.
- Slice the corned beef against the grain and serve with the vegetables, horseradish sauce and broth if using.
SLOW-COOKER CORNED BEEF AND CABBAGE
For the best corned beef ever, let your slow cooker do the heavy lifting! Simply combine whole spices and other aromatics in a cheesecloth sachet to pop in with the beef. Four to eight hours later, you'll be digging into meltingly tender, perfectly seasoned meat and veggies. Adding the vegetables one to two hours before serving time ensures they keep their shape during cooking.
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 8h25m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Put the peppercorns, coriander seeds, mustard seeds, garlic and bay leaves in a piece of cheesecloth and tie tightly with butcher's twine to make a sachet. Put the corned beef in a slow cooker and pour enough water over it until just submerged (2 to 3 quarts). Add the sachet and brown sugar and cook until the meat is just tender, 8 hours on low or 4 hours on high.
- Two hours (on low) or 1 hour (on high) before the corned beef is done, add the carrots, potatoes and cabbage on top of the meat, making sure the veggies are submerged. Continue to cook until the vegetables are tender; if the beef is fork-tender and fully cooked but the vegetables still need time, remove the beef and tent with foil, then continue to cook the veggies until tender.
- Transfer the veggies to a bowl using a spider or slotted spoon and immediately toss with the rice wine vinegar.
- Slice the corned beef and plate with an assortment of the veggies and some Horseradish Mustard. Garnish with the chives.
- Combine the mustard, horseradish and brown sugar in a medium bowl and mix together until blended. Add more horseradish for extra burn!
SLOW COOKER CORNED BEEF AND CABBAGE
Corned beef shrinks by about 50%, so for generous servings (and leftovers if you're lucky), buy about one pound of meat per person. If I'm serving it early in the day, I like to set this up before bed and let it cook while I sleep. In the morning, I remove the meat and vegetables from the pot and reheat about 1/2 hour before I want to serve it.
Provided by Food Network
Categories main-dish
Time 9h15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For serving: grainy mustard and horseradish sauce, recipe below
- Place celery, carrots, onion and potatoes in the bottom of a large slow-cooker or crock pot. Rinse the corned beef brisket and place over vegetables. Add the bottle of stout, spices and enough water to just cover the meat. Cover and cook on LOW for eight to nine hours.
- Remove the meat and vegetables from the pot and cover with foil to keep warm. Increase heat to high and cook cabbage until softened but still crispy, 20 to 30 minutes.
- Slice brisket across the grain, serve with vegetables, mustard and horseradish sauce. Pass extra cooking liquid at the table.
- Whip cream to soft peaks and then fold in sour cream and horseradish, to taste. Season with salt, pepper and a dash of hot sauce.;
SLOW-COOKER CORNED BEEF AND CABBAGE
No more dry corned beef! Cook this in your slow cooker all day and you're guaranteed success! Serve this with soda bread for a warm and satisfying meal.
Provided by LUSYRSGIRL
Categories Main Dish Recipes Beef Corned Beef Recipes
Time 9h15m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 472.5 calories, Carbohydrate 49.5 g, Cholesterol 99.5 mg, Fat 19.6 g, Fiber 6.8 g, Protein 23.6 g, SaturatedFat 6.5 g, Sodium 1280.6 mg, Sugar 6.7 g
SLOW-COOKED CORNED BEEF DINNER
Corned beef, potatoes and carrots are a delicious combo often served up on St. Patrick's Day. However, this recipe is so good we think you should make it any day of the year. Who wouldn't enjoy tender, spiced beef with steamed root vegetables in a flavorful broth? It's perfect as a cozy dinner in the winter, and corned beef leftovers are perfect for a Rebuen sandwich the next day. This corned beef and potato recipe is perfectly made in the slow cooker because brisket (the cut from which corned beef is made) needs a low and slow cook time to come out meltingly tender. With just 20 minutes of prep, it's easy to come home to slow-cooker corned beef with potatoes and carrots.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 12h20m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 380, Carbohydrate 26 g, Cholesterol 105 mg, Fat 1 1/2, Fiber 4 g, Protein 22 g, SaturatedFat 7 g, ServingSize 1/6 of Recipe, Sodium 1240 mg, Sugar 6 g, TransFat 1 g
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