Slow Cooker Cranberry Corned Beef Recipes

SLOW COOKER CORNED BEEF

Steps:

• Pour into slow cooker water and vinegar,
• peel and cut onion into quarters, add to slow cooker,.
• sprinkle in brown sugar,.
• place meat into slow cooker,
• cover, set to low and leave for seven hours.
• Let stand for ten minutes before slicing, meat is so succulent.
• Top meat with mustard pickles, chutney or relish.
• Serve with your favourite vegetables, its such a quick and easy meal but so yummy, enjoy!

SLOW-COOKER CORNED BEEF AND CABBAGE

Steps:

• Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.
• Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.

SLOW-COOKER CRANBERRY CORNED BEEF

Steps:

• Spray 5-quart slow cooker with cooking spray. In slow cooker, place carrots and onion. Top with beef. Sprinkle with spices from packet. In medium bowl, mix both cranberry sauces and soup mix; spoon over beef.
• Cover; cook on High heat setting 1 hour. Reduce heat setting to Low; cook 8 hours longer or until beef is tender.
• In small bowl, mix sour cream and horseradish until blended. Cover; refrigerate until serving time.
• Remove beef from slow cooker to serving platter; cut across grain into thin slices. Spoon carrots and onion around beef. Drizzle with cooking liquid, if desired. Sprinkle with parsley and pepper. Serve with horseradish sauce.

SLOW-COOKER CORNED BEEF AND CABBAGE

Steps:

• Place the corned beef in a large slow cooker and scatter the pickling spices on top. Layer the rutabaga, carrots, potatoes and leek in the cooker (in this order for even cooking). Add enough hot water (4 to 5 cups) to cover the meat by at least 1 inch, put the lid on the slow cooker and cook on high, 7 to 8 hours.
• Remove the meat and vegetables from the slow cooker and keep warm. Put the cabbage in a microwave-safe dish with 2 cups cooking liquid from the slow cooker, cover and microwave until tender, 7 to 10 minutes. Meanwhile, boil another cup of cooking liquid in a small skillet until reduced by half, about 10 minutes. Mix with the horseradish and creme fraeche in a small bowl.
• Slice the corned beef and serve with the slow-cooked vegetables, cabbage and sauce; reserve about a quarter each of the meat and vegetables and 1 1/2 cups cooking liquid for Corned Beef Hash.

SLOW-COOKED CORNED BEEF

Steps:

• In a 6-qt. slow cooker, combine the potatoes, carrots and onion. Add briskets (discard spice packets from corned beef or save for another use). Sprinkle the brown sugar, sugar, coriander and peppercorns over meat. Pour water over top., Cover and cook on low for 9-11 hours or until meat and vegetables are tender., Remove meat and vegetables to a serving platter. Thinly slice 1 brisket across the grain and serve with vegetables. Save the remaining brisket for Reuben Strata (recipe also in Recipe Finder) or save for another use.

SLOW-COOKED CORNED BEEF DINNER

Steps:

• In 5- to 6-quart slow cooker, mix carrots, potatoes and onion.
• If necessary, cut corned beef brisket to fit into slow cooker; place over vegetables. Add enough of the water to cover. If brisket is packaged with spice packet, add contents of spice packet and omit pepper, cloves and bay leaf. If not, add pepper, cloves and bay leaf.
• Cover; cook on Low setting 10 to 12 hours.
• Remove and discard bay leaf. Remove brisket from slow cooker; place on serving platter. Cut brisket into thin slices. With slotted spoon, place vegetables in serving bowl.

SLOW COOKER CRANBERRY ROAST

Steps:

• Place onion soup mix in the bottom of a slow cooker. Place roast in the slow cooker, and top with cranberry sauce.
• Cover, and cook 8 hours on Low.
• Remove roast, and set aside. Set slow cooker to High. Whisk together butter and flour, and slowly mix into the liquid remaining in the slow cooker to create a thick gravy. Serve with the roast.

CROCK POT CRANBERRY BRISKET

Steps:

• Rub brisket with salt, pepper and thyme; place in a 5-qt slow cooker.
• In a bowl, combine all remaining ingredients and mix well. Pour over brisket in slow cooker.
• Cook on low for 8-10 hours or until tender and done.

SLOW COOKER GUINNESS CORNED BEEF

Steps:

• Trim the corned beef of all visible fat if desired. Place in the bottom of the slow cooker. Sprinkle with brown sugar and seasoning packet. Pour Guinness around the corned beef then place the potatoes and carrots around the corned beef. Cover and cook on low 8-10 hours. NO PEEKING! I don't recommend cooking on high.
• Remove outer leaves from cabbage and cut into 4 wedges. Place in crock pot around the beef. Return lid and cook for 20 minutes. This will give you tender crisp cabbage. If you like softer cabbage put in earlier.

SLOW-COOKER CORNED BEEF AND CABBAGE

Steps:

• Put the peppercorns, coriander seeds, mustard seeds, garlic and bay leaves in a piece of cheesecloth and tie tightly with butcher's twine to make a sachet. Put the corned beef in a slow cooker and pour enough water over it until just submerged (2 to 3 quarts). Add the sachet and brown sugar and cook until the meat is just tender, 8 hours on low or 4 hours on high.
• Two hours (on low) or 1 hour (on high) before the corned beef is done, add the carrots, potatoes and cabbage on top of the meat, making sure the veggies are submerged. Continue to cook until the vegetables are tender; if the beef is fork-tender and fully cooked but the vegetables still need time, remove the beef and tent with foil, then continue to cook the veggies until tender.
• Transfer the veggies to a bowl using a spider or slotted spoon and immediately toss with the rice wine vinegar.
• Slice the corned beef and plate with an assortment of the veggies and some Horseradish Mustard. Garnish with the chives.
• Combine the mustard, horseradish and brown sugar in a medium bowl and mix together until blended. Add more horseradish for extra burn!

SLOW COOKER CORNED BEEF RECIPE

Steps:

• Place the onion, carrot, peppercorns, cloves, bay leaves and the brown sugar into the slow cooker.
• Add the silverside/bottom round on top of the onions and carrots.
• Add the malt vinegar and fill with water until you completely cover the silverside.
• Cook on low for 8 hours.
• Serve & Enjoy