Crispy Slow Cooker Corned Beef with perfectly juicy slices of beef and crispy crust this is the only corned beef recipe youâ€™ll ever use!
Fresh Slow Cooker Corned Beef has been a dish we make all year since we purchased our profound cooler. Why you inquire? Since I been able to load up during the “season” we currently appreciate corned hamburger meals and sandwiches the entire year. You can serve this sluggish cooker rendition of this Irish-American exemplary with carrots, cabbage, or potatoes for St. Patrick’s Day.
The wizardry of the Crispy Slow Cooker Corned Beef is in the fluids. I ordinarily say don’t add any fluid, yet for this situation the vinegar and the cove leaf need some assistance. The tad of water you’re utilizing is a vehicle for your straight leaf and vinegar to help flavor the meat. This formula needs an all out season of 9-10 hours, so I suggest setting this up in the stewing pot in the first part of the day in case you’re having it for supper that evening.
It is certainly conceivable to overcook any hamburger in the stewing pot, bringing about a cut of meat that is lining excessively delicate. This formula calls for cooking on low for 9-10 hours. I would attempt to stay with this cooking time. I additionally prefer to keep the sluggish cooker on low so the brisket has more opportunity to cook, making it delicate and succulent. You could take a stab at cooking this for a more limited time on high in case you’re in a hurry.
Yield: 8 servings
Prep Time: 5 minutes
Cook Time: 9 hours
Total Time: 9 hours 5 minutes
Course: Main Dish
Crispy Slow Cooker Corned Beef with a crispy crust. No soggy Corned Beef, even from a slow cooker.
- 3Â poundsÂ corned beefÂ , with packet
- 1Â cupsÂ waterÂ , maybe less depending on size of slow cooker
- 3Â clovesÂ garlicÂ , minced
- 1Â bay leaf
- 2Â tablespoonsÂ sugar
- 2Â tablespoonsÂ cider vinegar
- 1/2Â teaspoonÂ ground black pepper.
Note: click on times in the instructions to start a kitchen timer while cooking.
- Add corned beef, fat side up, to the slow cooker.
- Add the minced garlic, spice packet, sugar and pepper to the top of the meat and rub on.
- Add the vinegar and bay leaf to the side of the corned beef and add just enough water to come up about 25% of the way to the top of the meat.
- Cook on low forÂ 8-9 hours.
- If for some reason the corned beef is not browned on top, or enough to your liking, put under a broiler (6-7 inches away) forÂ 1-2 minutes.
- Leave the oven door open a bit so you can look in, this isn’t something you can leave unattended.