Betty demonstrates how to make Tender Slow Cooker Corned Beef. This is a tasty and beautiful entree for St. Patrick's Day dinner.
|Corned beef brisket||5 Pound , uncooked (in curing liquid—water, salt, and spices)|
Line a slow cooker with a large single piece of aluminum foil, pressing it around the bottom and sides of the slow cooker.
Do it carefully without punching a hole in the foil.
Place corned beef brisket along with curing liquid in a slow cooker on top of foil.
If the brisket comes with a seasoning packet, open the packet and sprinkle seasonings evenly over the top.
Close the aluminum foil loosely over the top of the brisket.
Turn slow cooker to HIGH and cook brisket until it is 160 degrees (F), about 4 hours.
When brisket is done, lift it out of the juices in the slow cooker and place the cooked brisket on a cutting board.
Tent cooked brisket loosely with a large piece of aluminum foil.
Let cooked brisket rest for 20 minutes.
Slice corned beef brisket against the grain in widths desired
Place slices on a nice serving platter. Garnish with trimmed, raw cabbage leaves. Serve immediately.
Serving size Complete recipe
Calories 3200Calories from Fat 1800
% Daily Value*
Total Fat 200 g307.7%
Saturated Fat 80 g400%
Trans Fat 0 g
Sodium 2200 mg91.67%
Total Carbohydrates 40 g13.3%
Dietary Fiber %
Protein 300 g600%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet