Corned Beefy-ness

7 11 2010

I have never made corned beef, and have never actually bought the meat to make this dish. Meat sealed in a package floating in brine juice always seemed a bit scary for me. I ran across a recipe to make corned beef in the crock pot, and well, tis the crock pot season, so I gave it a whirl. The recipe suggested I made the corned beef one day and refrigerate to serve the next day, as the cooling allows the texture to stiffen a bit making it infinitely easier to get nice thin slices without mangling it.

Crock Pot Corned Beef

2 to 3 lbs doubled tipped beef in brine
5 carrots, chopped
2 onions, chopped
1 bottle of beer
1 cup of water
1/4 of brown sugar (i used coconut sap)
a smear of french’s yellow mustard

line bottom of crock pot with sliced onion and carrot, place beef WITH brine and seasoning into crock pot, pour beer and water in, and rub top with brown sugar and mustard

cook on low for 8 to 9 hours. Take corned beef out of pot, tent with foil and allow to cool overnight in fridge before slicing. I did take a bit off the side and it was delicious but shredded when i tried to cut it.
I served this with St Jacob’s coleslaw, hot mustard, and for Ken, German potatoes !
Nutrition is similar for all corned beef, roughly 2 oz is 120 calories,6g of fat, 0 carbs and 15 g of protein
Leftovers are more exciting the next day ! Panczer makes a life changing corned beef, this wasn’t bad for my first try and something I would make again because it was incredibly easy.




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