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.
- 1 Slow Cooker
- 1 Bay Leaf
- 4 Pounds Corned Beef Brisket Flat Cut
- 1/4 tsp Cloves Whole
- 1/4 tsp AllSpice Whole
- 1/2 tsp mustard seeds yellow
- 1/4 tsp red pepper flakes
- 1/4 cup kosher salt
- 1 tsp sugar
- 1 stick cinnamon
- 3 cups water
- 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.