Slow Cooker Corned Beef
St. Patrick’s Day is less than a week away and it’s time to make the corned beef! So actually, I have never made corned beef before (until now). My mother-in-law makes it every year and so my husband has been asking me to give a try. With a slow cooker, you can’t really go wrong, right?!
So I started looking up recipes and found that many recipes differed on whether the meat should be cooked on high or low and for how long. Some say 8 hours on high, but then people say it’s too try. Some say on low, and then people say it’s not tender enough. I was kind of confused and didn’t know what to do. I ended up starting the meat on high and then lowered it to low and thought it turned out pretty tender, but I’d love to hear opinions from those of you who cook yours in the slow cooker!
As far as the veggies, I stuck my potatoes in once I started cooking on low and let them cook with the meat the entire time. I was worried they might get too mushy, but they were cooked perfectly! For the cabbage, I stuck it in towards the end. I really didn’t want soggy cabbage!
How do you cook your corned beef?
Serving Size: 1
Amount Per Serving: Calories: 699Total Fat: 42gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 240mgSodium: 155mgCarbohydrates: 10gFiber: 1gSugar: 1gProtein: 67g