I had never made Corned Beef Brisket and actually, never even thought about it until I found it on sale at Kroger. (It is normally close to $7-8/lb.) Even at the sale prcie, it was a little more than I would spend on meat per pound, especially since it shrunk up to almost half the original size, eek! But it was good to try it.
Note to self: Always ask husband if he likes the expensive meat you are buying before you dive in. He was a trooper, but confessed he wasn’t a big corned beef fan. Lesson learned.
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This was far from healthy, but I love savory, briny flavors, so of course, I enjoyed it. I served mine with the traditional sauerkraut and skillet potatoes. I heated the sauerkraut in my cast iron skillet, then browned up some freezer potatoes in the same pan. I should have done a green vegetable, but I got lazy, and I couldn’t think of one that I felt went with the flavors. What do you think?
Slow Cooker Corned Beef Brisket
2-3 lb corned beef brisket ($2.49/lb is a good price)
1/2 cup water
seasoning packet included
*Cook’s Note: One tip I learned is to drain the brine juices in the packaging. The directions said to cook with it, but when I ran it under hot water to clean the bag, it got all goopy and stringy. I didn’t want that in my meat, so I drained and rinsed the beef first.
Cover the bottom of the pot with enough water to come up to the bottom of the brisket, to keep it from burning or sticking. Place the brisket in fat side up. Sprinkle enclosed seasoning packet over the top.
Cook on low for 4-6 hours. I cooked mine for 10 hours and it was TOO long, mine was dry and stringy.
This is a perfect meal to celebrate St Patrick’s Day! Wondering about the history of St Patrick’s Day? Checkout my post, What is St Patrick’s Day for a little Christian tradition history!
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- 2-3 lb corned beef brisket ($2.49/lb is a good price)
- ½ cup water
- seasoning packet included
- Cover the bottom of the pot with enough water to come up to the bottom of the brisket, to keep it from burning or sticking.
- Place the brisket in fat side up.
- Sprinkle enclosed seasoning packet over the top.
- Cook on low for 4-6 hours.
Recipe developed by Kelly Hancock ©2010 Faithful Provisions. For personal use only. May not be reproduced, reprinted or distributed for capital gain without prior permission from Kelly Hancock.
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It is great in the crockpot with just a can of beer and the season packet.
Growing up, my mom cooked corned beef hash a lot. Using the juices from cooking the corned beef, add diced potatoes and onions. You can add carrots adn celery, if desired. Salt and pepper to taste. Thinken the sauce and cook till veggies are tender. Yum!! I have not cooked this myself (yet), so I don’t know how long it takes to cook if you use the crock pot. This is definitely something I’m trying this weekend!!
I cooked mine with 1 cup brown sugar water and a can of beer. I also spread veggies underneath the meat and added yellow mustard on top along with the seasoning packet. My husband LOVES corned beef so this was a hit at our house.
I cook mine in a roasting pan or crockpot with a cabbage cut up, red potatoes, and carrots. Add water to almost cover. Cook in oven or crockpot on low till tender.
My corned beef story – I married an man with Irish roots – so being the faithful, diligent, Proverbs 31 woman, I made him corned beef and cabbage for St Patrick’s Day for the first 6-7 years of our marriage (we’ve been married 11 years now). Last year, I just didn’t get around to buying it or making it. I apologized to hubby for that. He said, no biggie, that he had never really had corned beef and cabbage until I started making it for him. So go figure!!
My husband is Irish also and I made the cornbeef and cabbage dish each year also:-) Until a couple of years ago.
Can you share your recipe for freezer potatoes? I would love to take advantage of Kroger’s sale on potatoes this week but since it’s just hubby and I the bag goes bad before we can use it all.
Try potato soup! It is only my husband, me and a three year old so I struggled with how to use all the potatoes. I did Kelly’s steak fries and froze them – but last night made a huge batch of potato soup – some to eat and some to freeze… super easy…
Peel and chop 10 – 12potatoes
Peel and chop 1 onion
Put in pot, Cover with water and boil until potatoes are tender
Gently mash the potatoes (just a bit so water gets some tiny potato pieces in it)
add 1 cup milk
a 1 stick of butter ( you can omit this – but it makes it SO GOOD!)
salt & pepper to taste.
I serve it sprinkled with cheese and corn muffins. Also good with tortilla chips.
Freezes very well!!!!
We love to use our leftover cornbeef to make Rueben quesadilla.
Well the sauerktaut startecd out green 🙂
Ha ha! Lana you are right. I thought about that after I typed it up! 🙂
Hi,
I usually fix carrots, new potatos, and cabbage with my corned beef. Heard a good tip on making a Ruben Sandwich. Rinse and drain well the sourkraut and mix the dressing into that. Makes it a little less wet.
I so enjoy your website.
Maurine
My mother always cooked it in a heavy pot with water, string beans, carrots AND (a must) cabbage. That’s the way I do it too…several hours (4-50 over low heat.). The key to it is to use “flat cut” rather than “point cut”, which is much tougher.
Next time add enough water to cover the brisket. That is why is was too dry.