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Friday, March 14, 2014

How to Cook Corned Beef
Using a Slow Cooker

I usually cook corned beef in a pot of water
on top of the stove until fork tender and tasty.
Today I've got one cooking in a slow cooker.
This is the first time and I had a few questions.
Should it cook on the low or high setting?
How long should it cook for, to what temperature?
How much liquid should be added to the cooker?

1 3-pound corned beef brisket
12 ounces beer
4 cups water
3 carrots, peeled and cut up
3 red potatoes, quartered
1 large onion, peeled and quartered
1 head cabbage sliced

Place carrots, onion and potatoes into cooker.
Remove the corned beef from package and
place skin side up on top of vegetables.
Cut open seasoning packet and sprinkle it in.
Pour beer and water in slow cooker.
The water doesn't have to cover the brisket.
Cover and cook on high setting for 6 hours.
The correct temperature of the cooked beef
should be around 190 degrees F. when done.
Remove brisket and vegetables from cooker.
Add into the cooker the cabbage and cook until tender.
This should take about 20 minutes.
Let brisket rest while cooking cabbage before slicing.
Serve along with vegetables and mustard.

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