Crock-pot Corned Beef Dinner
Corned beef is not just for St. Patty’s day at our house! We love this tangy meat and I have found that cooking it in the crock-pot or slow cooker works really well. This is always nice for me because I can stick everything in the crock-pot when I get up and then when I come home from work, dinner is ready. Throughout history, corned beef has been (and is) considered easy to make and perfect for those who do not see themselves as “cooks” because it is cheap, easy to cook, and extremely hard to overcook. In other words, my sister makes corned beef because she knows she can’t ruin it….and I’m only sort of half-joking (love you sis).
Fun fact: So the reason it is called “corned beef” is that the Old English word for different types of grains was “corn.” As corned beef was traditionally prepared with salt the size of “grains/corn”, it became known as corned beef. There has never been any actual corn in this dish (History Channel).
Traditionally corned beef is served with cabbage. I do love cabbage but not everyone eats it in our house so I find vegetables like the carrots and potatoes much more appeasing. You could certainly chop up a head of cabbage and use it in this recipe though!
3 medium size carrots
3 medium size potatoes
2 celery stalks
3-4 pound corned beef
4-6 cups of water (or enough to almost cover the beef) – you can also add in a bottle of dark beer to give the corned beef a deeper flavor but water works just as well
1-2 tablespoons pickling spice (I usually make my own by combining a bay leaf, pepper corns, mustard seeds, celery seed, coriander, and allspice)
Cut the carrots, potatoes and celery into chunks and place on the bottom of your crock-pot. Next lay the piece of beef on top of the vegetables.
Add the pickling spices and pour in the liquid.
Set on high for 6-8 hours or until the corned beef is cooked through and the potatoes are soft.
The corned beef with shrink up quite a bit in the cooking process but this recipe gives you almost the whole dinner as you are left with lovely corned beef alongside potatoes, carrots and celery that have been soaking up the flavors and juices! Just to give the dish some color and extra veggies, I usually serve my corned beef with a fresh vegetable like green beans or sometimes homemade applesauce.
This blog post was shared at: From the Farm Blog Hop