Slow-Cooked Corned Beef Brisket

It was spring cleaning time at my house and this included the deep-freeze.  We found a Corned Beef Brisket hiding at the bottom and wanted to get it out of there. I have only had Corned Beef a handful of times, and most of those times it was with cabbage for St. Pat’s Day.  After some recipe searching, I came up with my own concoction that did not include *yucky* cabbage.

Ingredients:

  • 1 thawed Corned Beef Brisket (I removed all of the juices that was packed in with the meat. To be honest, I wasn’t even sure what Corned Beef was, and I found this interesting info on it. )
  • 1 cup water
  • 1 medium-sized lemon, sliced
  • 1 medium-sized onion sliced
  • couple dashes of Lawry’s Seasoning
  • 1-2 tsp of Garlic Pepper

I sprinkled a dash of Lawry’s on each side of the meat and put about a teaspoon of Garlic Pepper on each side.  After I placed it into the crock pot (FAT SIDE UP!), I spread the onions and lemons on top then added a cup of water.  It cooked on the low setting for 10 hours. The house smelled delicious when I came home from work.

After letting it cool for about 5 minutes, I cut the meat up. Actually, it pretty much fell apart.

It will make great leftovers, and I wish at the time we had some good buns or thicker bread.  This was another successful Ms.Jme crock pot concoction, so I had to post and share!

 

 

error

Enjoy this blog? Please spread the word :)