“Corn”-It-Yourself Slow Cooker Corned Beef
This method of making corned beef is less cumbersome than dealing with brine, but it results in meat thatʼs much saltier. If salt is a concern, you can remove some of it by rinsing the meat and then submerging it in cold water for an hour before you add it to the slow cooker.
Serves: 16Hands-on: 30 minutesDifficulty: Easy
- ½ cup kosher salt
- 1 Tbsp. cracked black peppercorns
- 1 Tbsp. dried thyme
- 2 tsp. ground allspice
- 2 tsp. ground paprika
- 2 bay leaves, crumbled
- 1 beef brisket (3 lbs.), trimmed
- 1 small onion, peeled and quartered
- 1 large carrot, peeled and sliced
- 1 stalk celery, diced
- Add the salt, peppercorns, thyme, allspice, paprika, and crumbled bay leaves to a small bowl and mix well.
- Use a fork to prick the beef brisket on both sides. Rub half of the salt mixture into each side of the meat. Seal in a large zip-closure bag, forcing out as much air as possible. Place that bag inside another bag.
- Place in the refrigerator and put a weight (such as a gallon of milk) on top. Refrigerate for 7 days, turning once a day. At the end of the 7 days, remove the meat from the food storage bag and rinse it well under cool water.
- Add the brisket to the slow cooker along with the onion, carrot, and celery. Add enough water to cover the meat. Cover and cook on low for 10 hours, or until the meat is fork tender.