I invited a few people over for Sunday night supper with the warning that they wouldn’t get anything too fancy, but hopefully, it would taste good. Of course, the dinner I served was made in the slow cooker, which so far, has provided me with some great meals. This one was no exception. “Corned Beef Dinner—Crock Pot” submitted by “Derf” on the RecipeZaar.com site, was a complete one-pot meal that everyone enjoyed. The corned beef was tender and flavorful and the vegetables were fantastic.

Slow Cooker Corned Beef

Slow Cooker Corned Beef Dinner

Here’s what you need:

  • A 4-quart or larger slow cooker (I used a 5-quart to accommodate extra vegetables.)
  • 2 to 2 ½ pounds of corned beef brisket
  • 1 medium onion, sliced
  • 1 stalk celery, cut into 3 pieces (I used 2 stalks, because I like celery.)
  • 4 medium potatoes, peeled and halved (I used 8 potatoes, because I needed more servings.)
  • 4 medium carrots, peeled and cut into 3 pieces (I used 8 carrots, because, again, I needed more servings.)
  • 1 cup beef bouillon
  • 1 bay leaf
  • 1 garlic clove, smashed (I used 2 cloves—extra garlic never hurt anything.)
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon dry mustard
  • 4 small heads of cabbage, cut into wedges
  • 1 teaspoon caraway seed (I substituted the caraway with black pepper, because I’m not a fan of caraway.)

Here’s what to do:

  • Trim the brisket of all visible fat; then cut the meat to fit a 4-quart or larger crock pot. Don’t place the meat in the crock pot yet.
  • Place the onion, celery, potatoes, and carrots in the crock pot; then lay the brisket on top of the vegetables.
  • Whisk together the bouillon, bay leaf, garlic, Worcestershire sauce, and dry mustard; then pour this mixture over the brisket.
  • Cover the pot and cook on the low heat setting for 8 to 10 hours. Add the cabbage wedges and caraway seed during the last hour of cooking. (Since I omitted the caraway seed and used black pepper instead, I added the black pepper to the liquid mixture in the previous step.)
  • Discard the cooking liquid, place the meat on a cutting board, slice it, and place it onto hot serving plates. Serve the corned beef with the cooked potatoes, carrots, celery, and cabbage wedges. Use your favorite mustard as an accompaniment.

As I stated in the recipe, I’m not fond of caraway, so I omitted it and used black pepper instead. I always figure that when in doubt, use black pepper—it can’t hurt. I really didn’t make any other changes to the recipe except for increasing the quantities of some of the vegetables to ensure that I would have enough for six people. The two and a half pounds of meat, which, according to the recipe, was enough for four servings, proved to be just the right amount for me and my five guests, because there wasn’t any left. Everyone was sighing with satisfaction at the end of the meal. I guess that means they liked it.

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