Crock Pot Corned Beef Recipe

Recipes

Crock Pot Corned Beef Recipe

Ingredients:

Corned Beef Seasonings:

  • 1 tablespoon mustard seeds (yellow or a combination of yellow and brown)
  • 1 tablespoon black peppercorns
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon allspice berries
  • 1/2 teaspoon cardamom seeds
  • 1/2 teaspoon celery seeds
  • 4 whole cloves
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon ground ginger
  • 2 bay leaves

For the Corned Beef:

  • 3-5 pound corned beef brisket
  • 1 medium yellow onion, sliced
  • 6-8 small yellow potatoes (about 1 pound)
  • 4 medium carrots, peeled and sliced
  • 3 cloves garlic, chopped
  • 2 cups beef broth (or use a dark beer, like Guinness, stout, or porter)
  • Water to cover
  • 1/2 head cabbage, cut into 4 wedges (optional)

For the Gravy (optional):

  • 2 tablespoons butter
  • 2 tablespoons flour
  • Salt and pepper to taste

Instructions:

Make the Corned Beef Seasonings:

  1. Heat a small pan to medium heat. Add mustard seeds, black peppercorns, coriander seeds, allspice berries, cardamom seeds, celery seeds, and whole cloves. Lightly toast them for 1 minute, shaking/stirring to let the spices bloom.
  2. Transfer to a food processor or spice grinder along with red pepper flakes, ground ginger, and bay leaves. Process to a coarse blend, or to your preferred consistency.

Make the Corned Beef:

  1. Trim the fat from the corned beef and rinse it thoroughly.
  2. Place the onion, potatoes, carrots, and garlic into the bottom of the slow cooker. Set the corned beef brisket on top.
  3. Add your seasoning blend, using both the accompanying spice packet and the homemade corned beef spice blend. Use half of the blend for a milder spice flavor.
  4. Pour in the beef broth (or dark beer), then add enough water to just cover the brisket, leaving a bit of space on top for the spice blend to stick.
  5. Turn on the slow cooker and cook for 5-6 hours on HIGH or 8-10 hours on LOW. Cooking times will vary depending on the size of the corned beef brisket.
  6. Add the cabbage (if using) during the last hour for crisp cabbage or during the last 2 hours for tender cabbage.
  7. When the brisket is very tender, remove it and set it on a tray along with the potatoes and carrots. Slice the corned beef against the grain.

For the Gravy:

  1. Strain out about a cup of the cooking liquid and discard the rest.
  2. Melt the butter in a pan, then add the flour. Stir constantly over medium heat until the roux darkens a bit, about 5 minutes.
  3. Stir in the reserved liquid until it thickens to your preferred consistency. Season with salt and pepper to taste.
  4. Drizzle the gravy over the corned beef, cabbage, potatoes, and carrots before serving.

Enjoy your delicious Crock Pot Corned Beef