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Thank you for stopping by to read about this incredibly tasty Corned Beef.
Are you here because you love corned beef? Are you looking to serve corned beef on St. Patrick’s Day? Do you need a good recipe? I am so glad you landed on my page. I am going to teach you how to make an amazing corned beef.
Cooking Crockpot Corned Beef low and slow also allows it to get incredibly tender and just falls apart. The apple juice, brown sugar, mustard, Thyme, Cajun seasoning, allspice, cumin, celery seed, and garlic power make this corned beef have the best flavor.
Growing up, we ate Corned Beef and Cabbage. A pot of corned beef and cabbage is very common in the South for dinner. I was not a big fan of the cabbage but loved the flavorful corned beef. Corned beef needs to be cooked low and slow for it to absorb all the different combination of ingredients that make corned beef burst with flavor. Cooking this Crockpot Corned Beef low and slow allows it to get extremely tender. I often talk about one benefit of cooking in a crockpot is the tantalizing smell that penetrates the entire house.
After making this Crockpot corned beef, I use it to make delicious Reuben sandwiches and amazing Corned Beef Hash. Since Corned Beef Hash is one of my husband’s favorite foods, he is always so excited when I make this scrumptious version.
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CrockPot Corned Beef (Revised from page 28 of Fix-It and Forget-It Cookbook)
- corned beef brisket
- One large onion, diced
- 32 ounces of apple juice (or enough to cover the top of the brisket)
- ¼ cup brown sugar
- 1 -1/2 TB prepared mustard
- 2 TB peppercorn
- 2 TB dried Thyme
- 1 TB Cajun seasoning
- One tsp allspice
- One tsp cumin
- And, One tsp celery seed
- Plus, One 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 crockpot and slice or shred for the Reuben sandwiches and the Corned Beef Hash.
- My pictures show 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.
Use Your Crockpot corned beef To Make Delicious Reuben Sandwiches
If you are planning on making Reuben sandwiches, cook the corned beef 4 to 5 hours in the slow cooker. After 4 or 5 hours on high, you will be able to slice the corned beef. If you cook the corned beef longer about 6 to 7 hours on high, it will fall apart. You could use the shredded corned beef for Reuben or the amazing corned beef hash on the following page.
Homemade corned beef on a Reuben sandwich is incredibly tasty. It is simple to make using Rye bread, Thousand Island dressing, Swiss cheese, Sauerkraut, Mayonnaise and Slow Cooker Corned Beef.
The Slow Cooker Corned Beef is so flavorful so when you add potatoes and a fried egg to it you have a mouth full of excitement. When making this corned beef hash, be sure to allow the potatoes and corned beef enough time in the skillet to get brown or crusty. The crusty part is the best!
This is truly my husband’s favorite breakfast. This Corned Beef Hash includes slow cooker corned beef, cubed hash browns, onion, salt, pepper and garlic.
- CORNED BEEF HASH INGREDIENTS
- 2 cups corned beef, shredded
- 4 cups cubed potatoes OR hash browns
- One small onion, chopped fine
- ½ tsp salt
- ½ tsp pepper
- And, ½ tsp garlic powder
- ¼ cup vegetable oil for sauteing potatoes
- CORNED BEEF HASH
- Heat oil in a cast-iron skillet or frying pan and add potatoes and onion and cook until tender.
- Add the salt and garlic.
- When the potatoes are tender, do not remove them.
- Stir in the corned beef until hot.
- In a separate skillet, fry two eggs.
- To serve this hash:
- Add the runny eggs on top of the corned beef.