Easy Tender Corned Beef from Your Slow Cooker
Many people only eat Corned Beef around St. Patrick’s Day. Why keep something so tasty for just one day a year? Easy tender Corned Beef is so simple to make, and so delicious, that you’ll want to make it year round. With the use of your favorite slow cooker, you’ll have the most delectable Corned Beef in about 6 hours, complete with the rich salty flavor you love in this dish. If you want to make it a one pot meal, you can add your favorite veggies with the Corned Beef, and dinner will be ready when you are!
Choosing your Corned Beef
My favorite grocery store has Corned Beef in packages year round. I love picking up a brisket or flat, and turning it into this wonderful dish. Start by choosing a Corned Beef that will fit in your slow cooker. I’ve cut them in half sometimes just to make them fit. They still turn out, but if you cook it with the fat side up, instead of standing on end, you’ll get a better flavor throughout the dish. All of the juice that’s in the package can get used, as it has a great flavor and makes the dish even more tender. But here’s my secret to the best Corned Beef you’ll ever eat: garlic cloves and apple cider vinegar. The flavor you get from adding those simple ingredients will blow your mind.
- 1-2 flats of packaged Corned Beef
- 10 cloves garlic
- ½ C apple cider vinegar
- Open the corned beef over your slow cooker crock, sliding it in with the fat side up and letting all the juices run over the flat.
- Sprinkle the enclosed packet of spices over the fat side of the flat.
- Place half the garlic on the flat.
- Repeat the process with the other flat of corned beef if using.
- Pour the apple cider vinegar over the top and cover.
- Set to low and allow to simmer for at least 6 hours, preferably 8.
- Serve hot.
Making Corned Beef In Volume
I love to simmer as many flats of Corned Beef as I can in my slow cooker. I layer two or three of them, depending on size, so I have lots of Corned Beef for other recipes. Once cooked, you can refrigerate it or even freeze it for later. I often will freeze it, then slice it with a very sharp knife into thin slices for sandwiches. There’s nothing quite better than a Reuben sandwich made from Corned Beef you cooked yourself.