One of my favorite things to do - if you can find somewhere selling the corned beef treated brisket (that's the hardest part, but check with any local butcher shop! Or see if a local university has a meat lab department.).
Rinse off the corned beef (otherwise it's going to be SALTY!). Wash up fingerling potatoes, slice (large chunks) up an onion. Put the veges in the bottom of the crock pot, lay the corned beef on top (fat side up, as I recall). Put in the spices from the packet that comes with the corned beef. Add some red wine if you like (I do! Just a cup or so.) and enough water to fill just about cover the roast. Cook for 4 hours on high or 8 hours on low.
Maple BBQ beef and Brown sugar and bourbon glazed corned beef from Stephanie O'Dea's blog are tasty, easy, and very popular with the meat-and-potatoes eaters I know. Generally, also, she has some pretty mainstream meals in her archives along with the more unusual foods.
I've gotten a bunch of recipes from crock pot girl on Facebook! A BBQ chicken with sweet baby ray's sauce (and brown sugar, red pepper flakes, vinegar, garlic powder) as well as a spicy/sweet sauced chicken, crockpot lasagna and pork chops. So many things you can do! Check her out. She has TONS of recipes.
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Rinse off the corned beef (otherwise it's going to be SALTY!). Wash up fingerling potatoes, slice (large chunks) up an onion. Put the veges in the bottom of the crock pot, lay the corned beef on top (fat side up, as I recall). Put in the spices from the packet that comes with the corned beef. Add some red wine if you like (I do! Just a cup or so.) and enough water to fill just about cover the roast. Cook for 4 hours on high or 8 hours on low.
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And as I recall, the reason you put the brisket in fat side up is that as it cooks, the fat melts and it becomes self-basting.
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i actually have this in my crock pot as we speak. and it's definitely true, the more spinach, the better.
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I add zucchini and mushrooms as well, leave out the chilis and I don't bother sauteing the garlic and onions.
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