Corned beef Recipe for cooking in crock pot or slow cooker

Corned beef is a term that refers to “salt-cured beef,” and the first step in making this recipe is to brine the meat for 7 days. If this sounds like a roll and you’re considering skipping this step, look for another recipe: the brine adds flavor and character to the meat that you won’t find in a roast beef.

Typically, corned beef is made with a brisket that has a higher proportion of meat to fat. It was impossible for me to obtain. The butcher shops I visited only had the typical thin skirt cuts used in stews or as fillings, but none from which to get a steak with meat in condition.

In one of the butcher shops, they explained that they only worked with females, that they have less meat, and that I would have to look for male beef brisket to find what I was looking for. Because my search yielded no results, I settled on a piece of veal for roasting. The options were fish, chuck, or blood sausage; in the end, I chose a chuck piece with a jelly-like midrib. Choose pieces of meat with fat and tissues that are not first-class (loin or sirloin) and, if you come across a piece of male skirt with tons of meat, go for it!

Yield: 2

Corned beef Recipe for cooking in crock pot or slow cooker

Corned beef recipe

The corned beef had arrived. Crockpot pandillitas with pulled pork, roast beef, and other wonders like roasted suckling pig or carnitas. They are delicious and tender meat recipes that accept powerful marinades and bring a lot of joy to the table. Corned beef originated in Ireland and is best known for the cans of corned beef that can be found in supermarkets if you look closely.

Prep Time 1 hour
Cook Time 6 hours
Additional Time 20 minutes
Total Time 7 hours 20 minutes


  • 1.5 l of water
  • 225 g of salt
  • 150g sugar
  • ½ teaspoon potassium nitrate (optional) *
  • 1 bay leaf
  • 1 teaspoon mustard grains
  • 10 black peppercorns
  • To cook the meat
  • 2 carrots
  • 1 head of garlic
  • 1 onion
  • 1 small celery stalk
  • 1 bay leaf
  • 1 sprig of thyme
  • 10 black peppercorns


    1. In a saucepan, combine the brine ingredients and heat until the salt and sugar have dissolved. Allow the meat to cool before placing it in a container, covering it with the brine, and storing it in the refrigerator for 7 days. The meat must be completely covered, and it must be turned over every day to ensure that the brine is evenly distributed. Place a small plate on top if the meat floats.
    2. When the resting time is up, remove the meat, discard the brine, and rinse it under running water.
    3. Place the meat in the slow cooker with the carrot, onion with cloves, bay leaf, celery, head of garlic split horizontally, thyme, and peppercorns.
    4. Cook for 5 to 6 hours on LOW, or until the meat is cooked, tender, and honeyed. The cooking times will be adjusted based on the piece you select. Check out this table if you want to be safe.
    5. You can serve the freshly cooked, hot meat cut into steaks, or you can let it cool and use it to make sandwiches.


  • The addition of potassium nitrate is optional. No worries if you don't have it, can't find it, or don't want to put it. It improves the appearance of the meat by making it more reddish, but it has no effect on the flavor.
  • Serve the corned beef fillets with boiled potatoes and carrots, sautéed blanched cabbage in oil, and pickles. Cold meat cut into slices can also be used to make sandwiches. Rye bread, Swiss cheese, sauerkraut, corned beef, and a mayonnaise or yogurt dressing with ketchup, horseradish, and chives comprise the famous Reuben sandwich (Russian dressing).
  • Make use of the cooking broth; it has a lot of substance and can be used to make soups or to flavor other stews. You can cook the broth again with vegetables and some poultry carcasses or meat scraps.

Nutrition Information



Serving Size


Amount Per Serving Calories 154Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 15mgSodium 12498mgCarbohydrates 30gFiber 2gSugar 23gProtein 6g

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