Crockpotappleandbrownsugarcornedbeef Recipes

Steps:

• Pour the apple juice into a large slow cooker, and mix in the brown sugar and mustard, stirring until the brown sugar has dissolved. Mix in the contents of the spice packets, and lay the briskets into the apple juice mixture. Top with red potatoes, carrots, onions, and cabbage chunks. Push all ingredients into the liquid.
• Cover and cook on High until corned beef is very tender, 4 to 5 hours; or cook on Low for 8 to 10 hours. Slice meat thinly across the grain, and serve with vegetables.

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.

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.

Steps:

• Pour 1 bottle Irish stout beer into a slow cooker.
• Rinse corned beef brisket and pat dry. Rub with brown sugar, including the bottom, and gently place brisket into the slow cooker with the stout beer.
• Arrange sweet potatoes, cabbage, onion, carrots, and red potatoes on and around the brisket in the slow cooker.
• Pour remaining 1/2 bottle Irish stout beer on and around brisket and vegetables to moisten the brown sugar. Cover the cooker and cook on Low until corned beef is tender, 6 to 8 hours. Allow brisket to stand 5 minutes before slicing.

Steps:

• Spread baby carrots, potatoes, and onion into the bottom of a slow cooker crock. Pour water over the vegetables.
• Season the lean side of the corned beef brisket with onion powder and garlic powder. Set seasoned brisket onto the vegetables with the fatty side facing upwards. Pour beer over the brisket. Sprinkle contents of the spice packet over the brisket.
• Cook on Low for 10 hours.
• Remove brisket to a cutting board. Stir cabbage into the liquid and vegetable mixture remaining in the slow cooker.
• Cook cabbage on High until tender, 30 to 45 minutes.
• Slice corned beef and serve with cabbage mixture.

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 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.

Steps:

• Place red potatoes, onion, and apple in a large slow cooker.
• Top with corned beef brisket.
• Place cabbage over top.
• In a small bowl, whisk together cider, brown sugar, mustard, cloves and pepper; pour into slow cooker.
• Cook on low for 6 - 8 hours, or high for about 3 - 4 hours.

Steps:

• Place the corned beef into the bottom of a large slow cooker.
• Scatter the pickling spice over the brisket.
• Layer the celery, carrots, potatoes, and onion atop the brisket, respectively.
• Pour the stout beer into the slow cooker. Add enough hot water to the slow cooker to cover the brisket by at least 1 inch.
• Cook on High until the brisket reaches the desired consistency, 7 to 8 hours.
• Remove the brisket and vegetables from the slow cooker to a large bowl; cover with aluminum foil to keep warm.
• Remove 1 cup of the liquid in the slow cooker; pour into a small pot over medium heat. Cook the liquid until the volume is reduced by about half, about 10 minutes. Transfer the reduced liquid to a small bowl; stir the horseradish and sour cream into the liquid to make a sauce.
• Submerge the cabbage wedges in the liquid remaining in the slow cooker; cook until the cabbage softens yet retains some crispiness, 20 to 30 minutes. Remove the cabbage to a platter. Ladle remaining liquid from the slow cooker into a bowl.
• Slice the brisket across the grain. Serve with the vegetable mixture, cabbage, horseradish sauce, and liquid from the slow cooker.

Steps:

• Lightly butter or spray a crock pot.
• Layer potato slices over bottom of pot with carrots.
• Place corned beef on vegetables.
• Slice cabbage into wedges and arrange around meat.
• Sprinkle with pepper and add water.
• Cover and cook on LOW setting for 7 to 8 hours until meat and vegetables are tender.
• Remove meat to platter; cover with foil and rest for 10 - 15 minutes before slicing.