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Slow Cooker Corned Beef Brisket

Slow Cooker Corned BeefI don’t care for beef to often but my exception to the rule is when I get to eat Corned Beef Brisket.  I usually prepare it a few times a year.  Using the same method as I usually do I kicked it up to another level this time.  We don’t eat corned beef as most do, we save ours and prepare reuben sandwiches or corned beef sandwiches until it is gone, sometimes we make it into corned beef hash.

With the few added ingredients my corned beef had a whole new level of flavor.  It was so good, Mr.Picky and the kids had a hard time keeping their fingers back as I was slicing it.

Be warned corned beef stinks when it is cooking.  In fact Mr.Picky walked in the door and asked if the dog pooped in the house.  But the smell is nothing like the flavor.  I can tell that is smells like corned beef and not something produced by the dog.  In fact I don’t think they smell anything alike but it is a strong odor.  My mother in-law can not cook it in her house because Mr.Picky’s father the Pickiest father in-law can not take the smell.  So maybe if preparing for guest light some good candles or put the slow cooker in the garage.

Slow Cooker Corned Beef Brisket:

  • 3-4 lb. corned beef brisket (juices included but fat trimmed off completely)
  • 2 cups Guinness stout beer
  • 2 whole cloves
  • package of pickling seasoning (all corned beef comes with this spice packet)
  • 1/2 tsp pepper or 5 peppercorns
  • water to cover

Place brisket with juices from the package in the slow cooker.  Slice and peel the fat layer off and discard.

Add the seasoning package that the corned beef comes with, the cloves, and peppercorns.

Pour in the Guinness stout and then enough water to cover the corned beef completely.

Turn slow cooker to high and cook for about 8 hours.

Remove the brisket and discard the juices cooked in.

Slow Cooker Corned Beef

Slice brisket on an angle against the grain.

Slow Cooker Corned Beef

Serve as desired.
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Homemade Corned beef Hash

So I had about a pound of corned beef left over from my hot corned beef sandwiches.  Mr. Picky loves a good savory breakfast.  I make hash with a lot with left over meat, but I tried a new technique.  I borrowed my mom’s food grinder that attached to the kitchen aid and went to town.  I threw in what I thought would be good down in the grinder, and out came . . . .

Homemade Corned Beef Hash:

You could dice all of the following, but I put it all through a coarse grinder.

  • About 1 lb. left over corned beef, (see my corned beef sandwich recipe on how I prepared)
  • 5 small-medium size russet potatoes, peeled and steamed until just tender
  • 1/2 large onion, cut to fit through grinder feeder
  • 1 sweet bell pepper or 10 mini peppers ( I had mini sweets, so I had a variety of color and flavor)

Corned Beef Hash

Season with salt and pepper to taste.  Fry in a large skillet until its how you like it.  We like ours crispy so I cook it for about 30 minutes.  We served it with poached eggs on top, with a side of toast.  Breakfast for dinner, and a whole lot of comfort.

Corned Beef Sandwiches

For about 7 years, I worked in a local Drive In cooking burgers on a grill, among many other items.  This place will forever hold a place in my heart, serving me many good memories.  I loved the regulars, it was a popular restaurant in our small town and I have seen some busy times.

It was owned by a women with Irish roots, her father owned it before her and there was a special tradition on St. Patrick’s Day!  Every year they would make a special green mint soft serve and hand out cones for free from the minute we opened to passed closing time.  More than a thousand cones in one day, and that was a lot given this Drive In only had about 10 tables.  Other than free ice cream they would serve hot corned beef sandwiches, and potato soup on St.Paddy’s.  I carried on the tradition by taking my kids there for this festive event.  But last fall, the 70-year-old restaurant was shut down due to the road widening in front of it.  So we were out of luck for St.Paddy’s this year, but I wasn’t about to let that stop us from eating our corned beef sandwich.   My husband was out-of-town so I waited until he was home to celebrate a few days later, and made our sandwiches.

Corned Beef Sandwich

Corned Beef Sandwich

  • I boiled my 3 lb. corned beef tip in enough water to cover it, with the juices and seasoning packet it came with.  Letting it simmer, covered for about 50 min. per pound.  Once it was done, I allowed it to rest on the cutting board for about 20 min. before I sliced it super thin.
  • I grilled my dill rye bread on one side, removed and assembled my sandwiches.
  • Mayo, Lettuce, Thinly sliced Tomato, Salt, Pepper, Corned Beef (thinly sliced), Horseradish Cheddar Cheese

We eat these sandwiches warm, and usually with swiss cheese and horseradish sauce.  But this is what I had so we made do.  I served alongside some homemade jo-jos, which the kids gobble down.  Hope your family can find a good corned beef tradition to follow.

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