Slow-Cooker Corned Beef and Cabbage Tips
How should you cut the corned beef?
Before slicing corned beef (or any larger roast), it's best to let it rest for 10-15 minutes so you don't lose the juices that keep it from drying out. To slice, note the direction the fibers of the meat are going; this is the grain. Always slice across the grain for a tender, less chewy piece of meat. Here are more ways to make tough meat tender
Can you cook the corned beef and cabbage on high for less time?
Briskets don't cook well at high temperatures. When cooked on high for too long, corned beef is likely to turn out tough and chewy. It's best cooked over low heat until it's fork-tender and reaches 145°F. If you don’t have a slow cooker, you can opt for a traditional boiled dinner
How can you prevent the potatoes from getting too mushy?
To avoid mushy, overcooked potatoes in this corned beef and cabbage slow-cooker recipe, wait to add potatoes until the last 2 hours of cooking. Conversely, you can add them at the beginning and remove them when they're fork-tender. To give a great texture to your dish, try roasting potatoes
separately from the brisket.—Ellie Crowley, Taste of Home Culinary Assistant
1 serving: 414 calories, 19g fat (6g saturated fat), 97mg cholesterol, 1191mg sodium, 38g carbohydrate (11g sugars, 6g fiber), 23g protein.