We usually have this corned beef dish for supper on St. Patrick’s Day, but you can have it on any other day of the year too!
This Corned Beef Brisket recipe is from the booklet that came with a Crockery Chef Slow Cooker that we bought long, long ago.
That slower cooker has been replaced a couple of times, but this corned beef recipe lives on!
Slow Cooker Corned Beef Brisket
We enjoy this corned beef, but we never serve it with the suggested horseradish sauce. Maybe we should try that sometime!
Makes 6 – 8 servings Cook on Low – 8-10 hours
Ingredients
- 3-4 pounds corned beef (half brisket)
- 1 large onion, quartered
- 1 tsp whole peppercorns
- 1 bay leaf
- 2 tsp salt
- 1/2 tsp dried rosemary
- 1 clove garlic, minced
- 3 cups water
Instructions
- Put brisket in slow cooker, and add remaining ingredients.
- Cover and cook on Low for 8-10 hours.
- When the meat is tender, remove it from the liquid.
- Slice the brisket, and serve it with horseradish sauce.
Crockery Chef Slow Cooker
Here’s a photo of our old Crockery Chef Slow Cooker, that included this corned beef recipe in its instruction booklets.
We probably bought it in the 1980s, and I loved its bright red colour.
We tried to sell it in our garage sale, when we moved from from our old house in 1991, and there’s a tiny $6 sticker on the edge of its lid.
Sadly, nobody even made an offer on it, as far as I can remember, so be brought it along to the new house.
Here’s the newspaper from 1991, that the slow cooker was wrapped in, when I found it in the basement, many years later.
The Toronto Star article is about Northern Telecom (Nortel) trying a debt relief plan, but that didn’t go too well, in the long run.
Slow Cooker Corned Beef Brisket
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