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Crockpot corned beef

16 years ago

I just went grocery shopping, and picked up a corned beef (LOVE corned beef!!). I want to try cooking it in the crockpot, but all recipes say to cook on low. Can I cook it on High in half the time, and have it still taste great? Is there a difference between cooking on low and cooking on high in general?? Thanks :) Christy

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Comments (6)

lindac
16 years ago
Don't know about cooking it in a crock pot....but unless you keep the temperature at the barest simmer, the corned beef will be tough and shrink away to nothing.
You try to hurry corned beef and you will end up with a corned hockey puck.
I cook it in the oven at half way ebtween 225 and 200....which I figure is just about 212...the boiling point of water.
Linda C
annie1992
16 years ago
I do mine in the crockpot regularly and as long as you have enough liquid you can do it on high. The downside to corned beef in a crockpot is that it tends to fall apart when you try to slice it, it kind of shreds instead of slices.

Of course, I have one of those heckuva hot crockpots, even low is too high, but I used to cook corned beef in my old one on high in 4 or 5 hours, less if it was small.

Annie
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Mine doesn't seem to be overly salty either, but I do rinse it, then sprinkle the spices over top and most of the time I add a bit of water to the bottom of the dutch oven, more water if it's the crockpot. Peppi, it's one of those "5 ingredient" recipes and I didn't even mean it to be. (grin) I chop up the corned beef, dice some potatoes and onions. Throw some fat into a frying pan, add the onions and potatoes and stir until nicely browned. Add the chopped corn beef and some beef broth, I use my home canned stuff and use maybe a cup. Put a lid on and cook until the potatoes are tender. At this point it's ready to serve with some nice over easy eggs, but the girls liked a crunchy bottom layer. So I dumped out the hash, added butter to the hot pan, put the hash back in, made wells for eggs and put the lid back on. By the time the eggs were done the bottom was starting to crisp up and it was perfect. I've never used any measurements and the corned beef is salty and spicy enough that I only occasionally add a grind of black pepper when serving it. I use as many potatoes as I want servings, I can stretch just a little bit of corned beef this way or add a lot if I have some that I need to use up. I've added cabbage or parsnips at various times, I really like the added sweetness from the parsnips but Elery likes the original potato and onion version. It's really simple, just fried potatoes and onions and some leftover corned beef, but it's just the way we like it. We just got the cooktop installed, but no electricity yet for the ignitors, so it's probably going to be the crockpot... Annie
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christy2828
Original Author
16 years ago
Well I don't want a corned hockey puck, so I curbed my craving and decided to wait until tomorrow. I've googled some recipes, and they are many!! I wish I had some beer, it seems that that is a common ingredient. I will add new potatoes, cabbage, onions and carrots. I'm guessing I should let it cook about 8 - 10 hours on low (it's an almost 3 pounds brisket), can I at least prep the pot? Put the insert for the crockpot with corned beef and veggies in the fridge with lid, and then just put it in the pot in the morning and turn it on? Thanks so much, and obviously still learning :) Christy
annie1992
16 years ago
Absolutely, Christy, put everything in the crock and in the morning it's ready to go. I do that lots of time.

Oh, and although I use the crockpot, I've never had a hockey puck. LOL If anything, it's too tender and falls apart.

Annie
caflowerluver
16 years ago
I have done it all the time, cooked on high. I have an old crock pot (20 yrs) so maybe mine doesn't get as hot. And like someone else said, add plenty of liquids. And mine has never ever turned into a hockey puck in 30 years. We like the fact that it falls apart. And the veggies taste so good cooking in those spices especially the cabbage.
Clare
christy2828
Original Author
16 years ago
Well, I put new potatoes on the bottom, put in the meat, added some onions and carrots. With some apple juice/sherry/water mixture. Cabbage on top. I turned it on at 8 am and off at 6 pm. It's okay. The meat is tender, but a bit salty. The veggies are just okay, too. I think I'll go back to cooking it on the stove next time :) I am still going back for seconds, though! Christy

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