Homemade Slow Cooker Corned Beef
Brined for ten days then slow cooked for six hours, homemade real corned beef can be served as a soup, as a sandwich filling and even as an ingredient for savory muffins.
Ingredients
- ½ cup rock salt
- ¼ cup brown sugar
- 1 teaspoon prague powder
- 1 cinnamon stick
- ½ teaspoon mustard seeds
- ½ teaspoon black peppercorns
- 4 cloves
- 1 one-inch knob ginger sliced
- 1 bay leaf
- 1 ½ kilograms beef brisket
Instructions
Make the brine
- Place all the ingredients, except the beef, in a pot. Pour in six cups of water. Boil until the salt and sugar dissolve. Cool to room temperature then chill in the fridge for an hour.
Brine the beef brisket
- Rinse the beef and wipe. Place in a container large enough to make sure that the meat is in a single layer. Pour in the brine to completely cover the meat.
- Cover the container in put in the fridge. Cure the beef for ten days.
Slow cook the corned beef
- Rinse the beef under the tap well.
- Put the beef in the slow cooker and cover with cold water.
- Add whatever aromatics you like. Onion or leeks, garlic, carrot, celery are the basic things.
- Cook on HIGH for two hours then switch to LOW and cook for another three hours.
- Scoop out the corned beef, cool and slice.
Notes
The yield of one kilogram of corned beef above is the approximate weight after cooking. The meat shrinks during cooking, naturally.
To make sure that the very tender corned beef won’t crumble when sliced, cool completely. If you have time, chill for half an hour after it has cooled to room temperature.