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Old 13 March 2018, 01:29 PM
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Icon23 Preparing corned beef brisket via slow cooker

This morning it occurred to me that slow-cooked corned beef brisket would be fan-freakin-tastic. Luckily a Google search yielded tons of recipes. Has anybody made corned bee brisket this way before? How'd it turn out? I hope that the end result will be tender enough to cut with a paper knife.
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Old 13 March 2018, 02:29 PM
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It works well - just don't add the vegetables until later if you're planning to do potatoes, carrots, cabbage, etc. Make sure that the fat cap is on top and cook it on low for several hours.
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Old 13 March 2018, 02:34 PM
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Say Musicgeek, is it necessary to add water to it, or will the fat provide enough liquid? All the recipes say to add one cup of water, but I'd like a second opinion.
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Old 13 March 2018, 02:46 PM
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One cup of water isn't much, if you're going to leave it in there for hours.
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Old 13 March 2018, 03:24 PM
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If you're worried that it will be too much, and you will be home while it's cooking, you can start with 1/2 cup and keep an eye on it to add more if or when necessary.

I can say that when I make pulled pork, I do not add water. Using the same recipe with chicken, however, I do.

Seaboe
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Old 13 March 2018, 05:18 PM
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I add some water if only to help some of the salt leach out.
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Old 13 March 2018, 05:28 PM
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Quote:
Originally Posted by musicgeek View Post
I add some water if only to help some of the salt leach out.
Not a bad idea!
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Old 13 March 2018, 06:21 PM
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I have stopped using water in most recipes, and replaced it with stock or broth. But I would definitely use some type of liquid.
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Old 13 March 2018, 09:11 PM
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Yes. It is the only way I'll do corned beef. It seems like there should be some liquid. I often use beer.
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Old 14 March 2018, 09:04 AM
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I have only made corned beef once, when it was a special at the local supermarket and I got the recipe from Mum. I cooked it in my slow cooker and immersed in water with vinegar, a bay leaf and some pepper corns I think. My Mum hasn't cooked it for years, it was something she cooked when I was growing up (pre slow cooker she cooked in a aluminium pan on the stovetop) so it may be old fashioned.
But I would definitely do it again that way, for nostalgia reasons and cause I like it (make corn meat fritters with the left-overs).

But it is a lot of meat for one person.
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Old 14 March 2018, 03:15 PM
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Dasla, do you have a freezer? You can always freeze the leftovers.

All of you who end up doing this--I want to know what you used and how well it came out, please.

Seaboe
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Old 14 March 2018, 07:19 PM
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Quote:
Originally Posted by musicgeek View Post
It works well - just don't add the vegetables until later if you're planning to do potatoes, carrots, cabbage, etc. Make sure that the fat cap is on top and cook it on low for several hours.
I have always cooked corned beef in our crockpot layered on top of potatoes, carrots and onions. There is no reason to add them later.

Cabbage, on the other hand, should be added during the last half hour or less and not for the entire cook time as root vegetables can be.
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Old 14 March 2018, 07:41 PM
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Not brisket, usually pork loin roast, or a nice beef roast, but I cook it with carrots and potatoes. It is better to leave the root veggies in too long than not long enough.

Also if you put sauce with it, you might not need to add extra water. I often find that stuff I cook in the slow cooker ends up much more "liquidy" than those cooked in other ways.
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Old 14 March 2018, 10:43 PM
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Posted too quickly - others are right about the root vegetables; those can go in right away (although it does depend to some degree on whether/how small they're cut). Definitely wait on the cabbage, though, as others have said.
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Old 15 March 2018, 03:20 AM
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Quote:
Originally Posted by Seaboe Muffinchucker View Post
Dasla, do you have a freezer? You can always freeze the leftovers.
Yeah I have a freezer and use it a lot. But sometimes it can get very full and sometimes it is nice just to cook something that is just for one meal or one meal and a lunch the next day rather then cooking it and packing up all the leftover of future meals.
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Old 15 March 2018, 03:22 AM
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Quote:
Originally Posted by Alarm View Post
Not brisket, usually pork loin roast, or a nice beef roast, but I cook it with carrots and potatoes. It is better to leave the root veggies in too long than not long enough.

Also if you put sauce with it, you might not need to add extra water. I often find that stuff I cook in the slow cooker ends up much more "liquidy" than those cooked in other ways.
Sorry double post but I love potatoes and carrots cooked with the corned meat. And we have white sauce with it.
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Old 15 March 2018, 01:07 PM
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Quote:
Originally Posted by Dasla View Post

But it is a lot of meat for one person.
I've always found that corned beef shrinks as it cooks; I hope slow cooking it will be the exception. I don't worry too much about leftovers-between DH and myself, leftovers, if there are any, do not last long.
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  #18  
Old 15 March 2018, 02:57 PM
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Quote:
Originally Posted by DawnStorm View Post
I've always found that corned beef shrinks as it cooks; I hope slow cooking it will be the exception.
I wouldn't count on it. When I slow cook pot roast (also beef), it still shrinks a lot (which is a good thing because otherwise I could not justify a pot roast, being a single person household like Dasla).

Seaboe
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Old 15 March 2018, 06:53 PM
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Cooked corned beef freezes well.
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Old 20 March 2018, 04:11 PM
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Yow!

Oh.My.Lands!
Cooked the brisket on Saturday and it was de-freaking-licious! Very tender, and very little shrinkage. I cooked it on Low for 8 hours. The recipe called for 9-10 hours (low), but it assumed you had three pounds of brisket. I had 2.74lbs according to the label. If you can find a three pound+ corned beef brisket in your grocery store, you have a better store than I.
Paired with baked potatoes (old-school in the oven @475 for 90 min) and some veggies, it was good eating!
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