Two days of brining the beef allows the roast to infuse with flavors of spice and salt. This recipe cooks slowly over time, producing a savory, flavorful Corned Beef. Try this with the typical sides of cabbage and potatoes. Or on an open-faced Reuben. The spice notes in this recipe also work well with Asian Cuisine. Try using it in a Pho Noodle bowl in place of your usual protein!
Slow Cooker Corned Beef
A two day brine infuses a flat cut of brisket with spices and salt. This recipe cuts down on the traditional curing time by several days, but fear not, this technique produces a complex, layered flavor redolent with spices.
Mix mustard seeds, red pepper flakes, allspice and cloves together.
Remove Beef from wrapper and rinse. Corned Beef comes pre-brined in it's packaging. (Using a pre packed meat cut allows you to cut down on curing time).
Place corned beef in slow cooker insert. Make sure it is pressed into bottom of the pot.
Pour water over corned beef, then add salt and sugar.
Add spice mix, bay leaf and cinnamon stick to corned beef.
Place lid back on the slow cooker insert and leave in your refrigerator for at least 2 days, 3 maximum. Turn corned beef over once a day to insure even curing.
After the curing process is complete, place insert, including spices and brining liquid into slow cooker and cook on high setting for 6 hours.
Remove corned beef from slow cooker, discarding extra spices, bay leaf, brining liquid and cinnamon stick.
Slice corned beef and serve. This recipe is delicious served traditionally with cabbage and potatoes, or as a tasty leftover Reuben sandwich lunch.
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Keyword 2 day corned beef, brisket, corned beef, slow cooker corned beef, st patricks day
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