Slow-cooked corned beef
Prep 8 min
Total 15 min
Makes 4 servings
Updated Nov 24, 2014
Chatelaine
Ingredients
Instructions
- If brisket is purchased in a ready-to-boil bag, leave meat in bag. Place in bowl of a slow cooker. Pierce bag in several places. If meat is not in a bag, place in slow cooker bowl. Peel garlic and add to slow cooker along with peppercorns. Cover with warm water. Hold bag underwater until it fills with water and will stay submerged. Cover and cook on high setting 6 hours or low setting 10 hours.
- About an hour before meat is fork-tender, slice cabbage in half and cut out core. Slice each half into thin wedges. Tuck wedges around meat. Cook until cabbage is as tender as you like. Start testing cabbage after it has cooked 30 minutes.
- Remove meat to a cutting board, making sure all liquid is drained from bag. Cut off and discard bag. Cover meat with foil and let stand 15 minutes, then slice and arrange on a platter with cabbage. Discard cooking liquid. To serve, place garlic cloves in a small bowl and mash. Serve with corned beef. Or mix a little butter into mashed garlic and spread on thick slices of crusty rye bread or over baked potatoes, if you wish.
For a no-fuss dinner, reach for your slow cooker. This dish will take less than 10 minutes to prep in the morning and doesn’t need babysitting as it simmers during the day.
Nutrition
Calories 323, Protein 31.7 g, Carbohydrates 8.9 g, Fat 17.6 g, Fibre 2.8 g, Sodium 1872 mg.
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