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A couple of you asked me on Monday about how I cook Corned Beef in the Slow Cooker. I don’t really use a recipe per se so I’ll blog what I do throughout the day.
My corned beef usually comes in plastic that you can heat it in. I pierce the bag a half a dozen times and squeeze some of the excess blood out of the packaging (through the holes made by my knife). I’ve also cooked unwrapped corned beef this way so that’s fine too if yours doesn’t come in it’s own heatable bag.
Some people cook their corned beef in the slow cooker without using water to cover it. I’ve tried it this way and didn’t really prefer it. So I cover mine with cold water and turn the slow cooker on.
I tend to go with what I have on hand. Particularly anything that I can use from the garden (because that’s essentially free). Today I didn’t use a carrot for flavouring because in my mind they’re too expensive to be used simply for flavouring. Some people actually cook their carrots in with the corned beef and eat them with the meal. I don’t like carrots cooked this way so I don’t do it.
Cooking time varies depending on your slow cooker. I put mine on at around midday. It takes around an hour to get the water up to temperature so it had around 5 hours of cooking time which was about right. However, that’s in my old crockpot which is slower.
One of the things I LOVE about cooking in the slow cooker is that it’s very forgiving when it comes to over-cooking things. I tend to err on the side of cooking LONGER rather than cooking for less time.
If you’re heading out for the day and want to put your meat on in the morning, I suggest you put it into the slow cooker frozen (especially if you have a newer slow cooker which cooks at a higher temperature). I know it’s not “recommended” to cook meat from frozen but I think plenty of slow cooker users use this method to get around the faster cooking times. I’ll leave that up to you whether it’s a risk you feel comfortable taking or not.
Cooking corned beef was something I used to do once in a blue moon in my “pre slow cooker” days. Keeping the water at the right temperature was always a headache on the stove. I’d either have cooked it too fast (and it would be tough) or too slow (and it wouldn’t be cooked on time).
Now we have it more frequently. It’s one of Farmboy’s favourite meals and the kids tend to gobble it up very quickly. With the slow cooker you chuck it all in and forget about it until tea time (just don’t forget to actually turn the slow cooker ON ).
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Lightening Online, Jun 2008Note: The final appearance of your post may be different, depending upon your blog’s style sheets.