Most corned beefs come with a little packet of seasonings. I usually put that into a tea ball with a little additional peppercorns so it doesn't get all over the place in my pot. I'll also throw in a few cloves of garlic and a chopped onion and a whole bayleaf. If your meat didn't come with the packet you can always use a tablespoon or so of pickling spice mix (which is all that packet is anyways)... that consists of bayleaves, coriander, peppercorns, and a few other things I am not sure of... Good luck!
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5/1/11 9:32 A
Assuming you live in the US, corned beef already comes seasoned, so you won't have to add anything except maybe extra freshly ground black pepper if you like.
The crockpot concentrates the flavors, so expect it to be salty. Make that Very salty. Once was enough and I went back to simmering it on the stove!
Edited by: THISYEARSMODEL at: 5/1/2011 (09:33)
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Slow Cooker Old World Corned Beef and Vegetables It's that meat-and-potatoes meal everyone dreams of coming home to. And now you can!
Prep Time:15 min Start to Finish:9 hr 15 min Makes:10 servings
2 1/2 pounds medium new potatoes, (about 8), cut in half 2 cups baby-cut carrots 1 cup frozen small whole onions, thawed 1 corned beef brisket (3 to 3 1/2 pounds) 1/8 teaspoon pepper 1/2 cup water 1 tablespoon Worcestershire sauce 1 tablespoon cornstarch 2 tablespoons cold water
1. Mix potatoes, carrots and onions in 4- to 6-quart slow cooker.
2. Thoroughly rinse corned beef; discard seasoning packet. Place beef on vegetables; sprinkle with pepper. Mix 1/2 cup water and the Worcestershire sauce; pour over beef.
3. Cover and cook on low heat setting 8 to 9 hours or until beef and vegetables are tender.
4. Remove beef and vegetables from slow cooker; cover to keep warm. Pour juices from slow cooker into 1-quart saucepan; heat to boiling. Mix cornstarch and cold water until smooth; stir into juices. Cook, stirring constantly, until sauce has thickened. Serve sauce with beef and vegetables.
Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.
Nutrition Information: 1 Serving: Calories 340 (Calories from Fat 160 ); Total Fat 18 g (Saturated Fat 6 g); Cholesterol 95 mg; Sodium 1120 mg; Total Carbohydrate 28 g (Dietary Fiber 3 g); Protein 20 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 12 %; Calcium 2 %; Iron 18 % Exchanges: 1 Starch; 2 Vegetable; 2 Medium-Fat Meat; 1 1/2 Fat *Percent Daily Values are based on a 2,000 calorie diet.
Variation Let there be veggies! Cut a small head of cabbage into 6 wedges, and place on top of the corned beef in the slow cooker for a more filling meal. Did You Know...
Corned beef was originally "corned," or preserved with granular salt, because there was no refrigeration. Today, the beef is cured in a brine and spices are added for a distinctive tangy flavor. Planned-Overs
Plan to use leftover corned beef for soups, stews, pot pies or sandwiches. Cover and refrigerate corned beef, cut into cubes, up to 4 days or freeze up to 4 months. To thaw frozen corned beef, place container in refrigerator about 8 hours.
4/30/11 2:27 P
I am getting ready to cook a corned beef in my crockpot, but I am a bit of a loss as to what spices and seasonings I should use. Help!
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