Slow Cooker Corned Beef in 3 Ingredients Peppercorn. This was a holiday secret taught to me by my uncle. It only takes 3 ingredients to make the most unbelievably delicious and mellow meat.
Servings: 6–8
Ingredients
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3–4 pound corned beef brisket, including seasoning packet
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3 tab. coarse black peppercorns, brachially cracked
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1 cup low sodium beef broth or water
Slow Cooker Corned Beef: Instructions
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Unpack the corned beef brisket and remove any surplus liquid on the package. Do not wet the meat: you are not going to take away that cured flavor. Wipe the brisket all over using paper towels so that the peppercorns and spices will adhere well.
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Put the brisket into the slow cooker fat side up. Sprinkle the seasoning packet that comes with the corned beef evenly on the top of the meat and gently press it in place using your fingers.
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Crack the entire lot of black peppercorns with a mortar and pestle, or put the peppercorns in a zip-top bag and smash them with a rolling pin or the bottom half of a heavy pan. And you desire not fine dust, but coarse pieces. Generously sprinkle the brisket with the cracked peppercorns on the top and sides so as to create a thick layer of peppercorn on the top and bottom.
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Add the beef broth or water to the slow cooker making sure not to excessively remove the crust of peppercorns and spices onto the sides of the brisket. Liquid must rise on the sides and not all the way to the top of the meat.
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Top the slow cooker using the lid and cook by use of the LOW setting over a period of 8–10 hours or until the corned beef becomes very tender and can be easily shredded using a fork. Do not open the lid frequently, that will also emit heat and will increase the cooking time.
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When the meat is tender, switch off the slow cooker and allow the corned beef to be left in its hot juices approximately 15–20 minutes. This aids it to remain juicy and cut easily.
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Move the brisket to a cutting board, dripping any additional juices into the slow cooker. With a sharp knife cut the corned beef across the grain in thin or medium-thick slices according to the taste of your family.
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Once more place the sliced corned beef to the slow cooker and stuff the slices back into the hot, spicy, peppery juices so that it remains moist and flavorful. This is served out of the slow cooker, and a spoon of juices poured over each serving to add additional flavor and lustre.