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  • March 2010
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Slow Cooker Corned Beef

I decided to stop being angry at this recipe.

This is also FoodNetwork’s picture. You don’t want to see what mine looked like.

The meat was absolutly delicious and the carrots were perfect.

The rutabaga and potatoes not so much.

While rutabagas begin as the hardest root known to man they turn extremly soft.

Fingerling potatoes start out all pretty and petite but even when cooked in liquid they were dry.

So I’m changing the recipe you can go to Food Network if you want to give the real recipe a try! Although, I do reccommend that you get chainmail gloves before going one on one with a rutabaga.



  • 4lbs Lean Raw Corned Beef Brisket
  • 3 tbls (or less) Pickling Spice
  • 1lb Large Carrots, cut into 4 inch pieces
  • 1lg white onion, quartered
  • 1lb Red Potatoes, quartered
  • 1/3 C Horseradish
  • 1/3 C Sour Cream


  • Put corned beef in a large slow cooker and sprinkle with pickeling spice
  • Layer carrots, potatoes and onion, in this order for even cooking
  • Add enough hot water to cover the meat by at least 1 inch
  • Cook on high for 7-8 hrs

For the sauce:

  • Boil 1 cup of the cooking liquid until it’s reduced by half
  • Mix with horseradish and sour cream

It was the best corned beef I’ve ever had. It didn’t need the sauce at all but we used it more for the potatoes.

I only used about 2 tablespoons of horseradish as well. Horseradish scares me, the smell, the look, the spice.

Make sure to get “corned beef brisket” and not just “beef brisket” there is a difference.

Corned beef is a brine cured beef, usually brisket. The “corn” part referring to the grains of course salt used to cure it.

Brisket is one of the 8 primal cuts of beef and comes from the lower chest. Brisket is often braised or smoked to within and inch of leather. If it’s not done properly you will not be happy. Very long cook times for both corned beef and regular brisket are usually required. And well worth the wait.


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