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I have 3lb corned beef... and a crock pot: learn me

M

MikeMike

Lifer
So, the corned beef says to add enough water to cover the beef, but i think thats to much... i have some potatoes and celery and stuff, but just wondering on the water situation.
 
I am cooking my corned beef tomorrow, too. Almost all of the instructions I found say to cover the meat fully with water - unless you make it in the oven, then do 1" of water.

When I make a brisket pot roast, I only add a can of Cream of Mushroom soup and the veggies, and it turns out perfectly every time, just make sure you cook it for 8 to 10 hours.
 
Safeway said:
I am cooking my corned beef tomorrow, too. Almost all of the instructions I found say to cover the meat fully with water - unless you make it in the oven, then do 1" of water.

When I make a brisket pot roast, I only add a can of Cream of Mushroom soup and the veggies, and it turns out perfectly every time, just make sure you cook it for 8 to 10 hours.
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i have the second one coming after the corned beef... lol...
 
It's not too much water. You want to keep it completely covered with water on a low simmer during the entire cooking process. If you expose a portion to steam it will tend to bind the meat which makes it tough. A slow simmer in plain water will produce a tender corned beef.

btw, here's a spin on typical St. Patrick's day fare:

thinly sliced corned beef
mashed potatoes
boiled cabbage leaves
grated cheddar cheese
a bunch of scallions

Lay out a cabbage leaf flat. Fill it with some corned beef, a smear of mashed potato, and cheddar cheese. Fold over a part of each long end of the cabbage and then roll it up like a skinny burritto. Wrap 2 scallions around it @ 1/3 of the way from each end and tie tie each scallion in a knot. Sprinkly with a bit of salt and pepper.

I made these for a party last year on St. Paddy's day and they were a big hit.
 
Definitely need all that water...and I don't cook my potatoes with it any more as they soak up too much of the salt for my tastes. I just pop them in the oven with the usual seasonings while the beef and cabbage cook away.
 
MedicBob said:
So what time is dinner?

Do you have settings for 200,00 people?😀
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i have no settings... this most likely will be my dinner and lunch for the next like 5 days... or less...

then i have a 2lb pot roast, a can of mushroom soup, and the veggies i curently have...
 
Glad that other people add the mushroom soup, too. 🙂

I started making pot roast with sweet potatoes - it is amazing.
 
Fun fun fun fun fun fun fun fun yesterday was Tuesday and tomorrow is Thursday and then Friday Friday Friday Friday is the day afterwardssssssssssss fun fun fun fun fun.
 
MikeMike said:
I have 3lb corned beef... and a crock pot: learn me

So, the corned beef says to add enough water to cover the beef, but i think thats to much... i have some potatoes and celery and stuff, but just wondering on the water situation.
Click to expand...

Make sure you get a container of pickling spice, the little packet that comes with the meat is never enough.

In fact the one my wife bought this year didn't even have a packet in it.
 
if i remember this correctly from college (it's been awhile):

brown some garlic, onions, and diced potatoes in a large frying pan. Add some diced tomatoes, then the corned beef and lightly season with pepper. stir fry till beef is cooked (shouldn't take to long).
 
I've been making corned beef in the crockpot for.. about 16 years and I do it a bit differently. I dump the corned beef into the crock pot (I do not use point cut, too much fat), and put in about 2 cups of water tops. It never goes over the corned beef. put the seasoning packet in and grind some fresh pepper. let it cook on high for about 8 hours, and then move it to low or warm. Cut chunks of cabbage up and put in, by this time, the corned beef is covered in its own juices and the cabbage will soak up some of this. Let it simmer for about an hour or so, just until the cabbage is cooked, but not slimy. You want the cabbage to have a little crunch still

Boom, done. No onion, no potato, just cabbage and corned beef. With Flat cut, you'll have a lot less fat to deal with also.

I made corned beef on Sunday and just finished up the last bit today with some scrambled eggs. It goes well with eggs.
 
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