Slow Cooker Braised Corned Beef Dinner Recipe2021-03-09
- Yield: 8
- Servings: 8
- Prep Time: 10m
- Cook Time: 11:00 h
- Ready In: 11:10 h
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This information is per serving.
Saturated Fat6 g
Trans Fat4 g
Unsaturated Fat2.2 g
Slow cooker braised corned beef dinner recipe. This is a delicious and easy recipe for slow cooker braised corned beef dinner with potatoes, carrots, onions, garlic, and cabbage.
How to Braise Corned Beef in the Crock-Pot
Braising is a cooking technique that involves cooking food in liquid at a low temperature with little or no uncovered heat. The goal of braising is to cook the meat until it is tender and the flavor has been infused into the surrounding liquid. In this article, we will show you how to braise corned beef in your crockpot. It’s easy, fast, and way better than boiling it on the stovetop! Corned beef can be braised in many different ways, but this recipe uses a crockpot to make it easier and faster.
Corned Beef Braised in the Crock Pot Recipe:
1/2 cup chopped onion
2 celery stalks, chopped coarsely
1 carrot, peeled and diced
6 cups beef broth
1 11-oz. can of dark beer
3 bay leaves
2 tablespoons Dijon mustard
4 cloves garlic, minced
1/4 teaspoon cayenne pepper
2 tablespoons Worcestershire sauce
8-10 medium carrots, peeled and sliced into thin half-moon slices
1/2 cup brown sugar
1 teaspoon ground cinnamon
Directions. In a large pot with an uncovered heat source, cook onion, celery, and carrot on medium-high until they turn translucent.
In the crockpot, combine beef broth, beer, bay leaves, mustard, garlic, and cayenne pepper. Place carrots on the bottom of the crockpot.
Cover with lid and cook on low for 6-8 hours or high for 4-6 hours.
Drain the braising liquid into a large saucepan and add brown sugar and cinnamon in batches until combined. Bring to a boil over medium-high heat and simmer until thickened. Season with salt, to taste. Pour the sauce over the carrots in the crockpot and stir before serving.
Slow Cooker Braised Corned Beef Dinner Recipe
You may like as well:
- 3-pound (1.44 kg) beef brisket with spice packet
- 8 medium red-skinned potatoes, cut into quarters
- 8 medium carrots, halved diagonally
- 1 bay leaf
- 2 teaspoons dried thyme leaves, crushed
- 12 oz (360 ml) bottle light beer
Trim fat from the meat. Set aside.
In a 6-quart (6 L) slow cooker, combine potatoes, carrots, bay leaf, and thyme. Top with trimmed beef. Pour juices and spices from the package of corned beef over the meat. Pour in the beer.
Cover the pot and cook on a low-heat setting for 10-11 hours or until beef and vegetables are tender.
Turn off the cooker and open the lid. Using a slotted spoon, remove cooked beef and vegetables from the slow cooker and transfer to a serving plate, reserving cooking liquid. Discard bay leaf.
Slice the meat across the grain. Spoon the liquid over beef and vegetables. Serve hot.