Introduction

Corned beef is a popular dish that is made from a brisket of beef. It’s typically boiled but can also be cooked in the slow cooker or oven. The meat needs to simmer for several hours to become tender enough for shredding and serving, so it’s not the type of dish you want to prepare in an afternoon. You’ll need about 8 hours on low heat or 6 hours on high heat in order to let the brisket cook through and become tender enough for shredding (or slicing). Here are some tips for making corned beef:

Place corned beef in slow cooker.

Place the corned beef in the slow cooker. Pour in enough water to cover it by about 1 inch, then put on high for 6 hours or low for 8 hours, until fork tender.

Pour in water.

• Pour in water.
• Add enough water to cover the corned beef, but not more than 1 inch above it. If you need more than 2 cups of liquid, add it during cooking by adding more boiling water or broth as needed.

Place on high for 6 hours or low for 8 hours, until fork tender.

• Place the brisket on a cutting board and remove any large pieces of fat. If you want to serve the corned beef in slices, cut it into 1/2-inch thick slices.
• Combine 1 cup of water with 2 cups of cider vinegar in a slow cooker. Add 1 tablespoon pickling spice and 2 bay leaves; set aside.
• Season both sides of your brisket liberally with salt and pepper, then add it to your slow cooker along with any additional seasonings you may want (e.g., garlic powder). Cover loosely with aluminum foil or plastic wrap if using an electric model so that steam can escape but moisture stays within the cooker during cooking time.*

A corned beef brisket takes about 8 hours on low in a slow cooker to become tender enough to shred.

Corned beef is a cut of beef from the lower chest, which is cured in salt, sugar, and spices. It’s often boiled or steamed before being served cold as a main dish or on sandwiches with mustard and horseradish.

Corned Beef Brisket

Corned beef brisket is a cut of meat that comes from between two ribs on each side of the cow’s body (usually referred to as “plate” brisket). This piece has been brined before being cooked; it can be boiled or steamed for several hours until it becomes tender enough to shred into small pieces for serving.

Conclusion

It’s best to let the meat sit in the slow cooker for at least 8 hours, but if you need to make it in less time, then just turn it up to high heat and cook until tender. If your corned beef brisket is not tender enough after 8 hours on low or 6 hours on high heat, increase cooking time by another hour or two until it reaches desired consistency.