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Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

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March 10, 2015

Crock Pot Corned Beef

St. Patrick's Day is just around the corner and if you're like me, you only make corned beef once a year.....in the month of March for St. Patrick's Day.

Low and slow is how I cook mine....in a slow cooker / crock pot.








I buy my corned beef at the grocery store in this all-in-one package with seasonings included.
















Place your corned beef roast in your slow cooker.
















Add water, about 3 cups, the seasoning packet, and potatoes if desired.



















I also include carrots.  Set on low for six hours and that is it!



















The easiest corned beef you'll ever make.  I serve mine with various types of mustard; dijon, plain yellow, or whatever your favorite might be.




A little Corned Beef history......

In the United States and Canada, corned beef typically comes in two forms, a cut of beef {usually brisket, but sometimes round or silverside} cured or pickled in a seasoned brine, and canned {cooked}.














                                                                            Image courtesy Google Images










In the U.S., corned beef is often purchased ready to eat in delicatessens. It is the key ingredient in the grilled Reuben sandwich, consisting of corned beef, Swiss cheese, sauerkraut, and Thousand Island or Russian dressing on rye bread.

Corned beef hash is commonly served with eggs for breakfast.

Smoking corned beef, typically with a generally similar spice mix, produces smoked meat {or "smoked beef"} such as pastrami.


Corned Beef and St. Patrick's DayIn the U.S. and Canada, consumption of corned beef is often associated with Saint Patrick's Day.  Corned beef is not considered an Irish national dish, and the connection with Saint Patrick's Day specifically originates as part of Irish-American culture, and is often part of their celebrations in North America. In Ireland, the closest traditional dish is bacon and cabbage {similar to Canadian style bacon or ham}. Corned beef and cabbage became popular in the U.S. after Irish immigrants in the northeast used corned beef instead of pork in the dish. This substitution was likely due to the low cost of corned beef in the U.S.


Corned beef was used as a substitute for bacon by Irish American immigrants in the late 19th century.  A similar dish is the New England boiled dinner, consisting of corned beef, cabbage, and root vegetables such as carrots, turnips, and potatoes, which is popular in New England and parts of Atlantic Canada.

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