Growing up I remember eating Corned Beef and Cabbage, which is a common thing to eat in the South. I was not a big fan of the cabbage, but loved the corn beef. Corned beef needs to be cooked low and slow for it to absorb all the different combination of ingredients that make corned beef taste so yummy. Cooking it low and slow also allows it to get extremely tender, which makes it a perfect thing to put in the crock-pot. I often talk about one benefit of cooking in a crock-pot is the tantalizing smell that penetrates the entire house. This is especially true when cooking the corned beef. Fresh corned beef on a Reuben sandwich is extremely tasty. After making Corned Beef, I not only make Reuben sandwiches, but also Corned Beef Hash. Since Corned Beef Hash is one of my husband’s favorite foods, he was so excited to eat this.
Crock-Pot Corned Beef (Revised from page 28 of Fix-It and Forget-It Cookbook)
- 3 pound corned beef brisket
- 1 large onion, diced
- 32 ounces of apple juice (or enough to cover the top of the brisket)
- 1/4 cup brown sugar
- 1 -1/2 TB prepared mustard
- 2 TB peppercorn
- 2 TB dried Thyme
- 1 TB Cajun seasoning
- 1 tsp allspice
- 1 tsp cumin
- 1 tsp celery seed
- 1 tsp garlic powder
- Place the beef brisket in the crock-pot and add onion, apple juice, brown sugar, mustard and all the spices.
- Cook on high 4 to 5 hours if you are planning on slicing it.
- If you want it to shred easily or fall apart, cook on high for 6 to 7 hours or 10 to 12 hours on low. Remove from the crock-pot and slice or shred for the Reuben sandwiches and the Corned Beef Hash.
- My pictures shows the corned beef both sliced and shredded.
- My family likes me to cook the brisket until it shreds easily for both the Reubens and the Hash.
- Reuben Sandwiches
- Rye Bread
- Corned Beef (sliced or shredded)
- Swiss Cheese
- Thousand Island Dressing
- Spread mayo on two slices of Rye bread.
- Place one slice down on a baking tray.
- Spread Thousand Island Dressing on the side of the bread facing up.
- Add a piece of swiss cheese and then the corned beef.
- Add sauerkraut on top of the corned beef.
- Place a second piece of cheese on top of the sauerkraut.
- Add additional thousand Island Dressing to other side of the second piece of bread that has mayo on one side.
- Place the dressing side down on the cheese.
- The mayo side should be on the top where you can see it.
- Bake at 350 degrees for about 15 minutes or until golden brown and ooey, gooey.
- Corned Beef Hash
- 2 cups corned beef, shredded
- 4 cups cubed potatoes
- 1 small onion, chopped fine
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/4 cup vegetable oil for sauteing potatoes
- Corned Beef Hash
- Heat oil in a cast-iron skillet or frying pan and add potatoes and cook until tender.
- When the potatoes are tender, do not remove them.
Add onions and cook until transparent. Next, add corned beef to the skillet, salt, pepper, garlic powder. Heat throughly.
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