And what do you have for dinner? Corned Beef of course. I’m doing it in the crock pot with my secret ingredients with enough left over for corned beef hash.
CROCK POT CORNED BEEF
3 pound corned beef brisket with seasoning packet*
6 cloves garlic, minced
2-8 ounce 7UP (or 12 ounces + 4 ounces water)
4 ounces organic butter, sliced
fresh ground pink Himalayan salt and pepper, to taste
1 bag baby carrots
1 pound baby potatoes
- Lightly spray crock pot with non-stick spray.
- Add butter.
- Place brisket fat side up.
- Generously sprinkle with fresh ground pink Himalayan salt and pepper, to taste.
- Add 7 up.
- Cover and cook 4-5 hours on low.
- Add carrots and potatoes.
- Cover and cook another 2-3 hours until tender.
- Thinly slice meat.
- Drain potatoes and carrots.
- Serve and Enjoy.
*I like to put the pickling spice in a cheesecloth bag so I don’t have to deal with it when I drain the veggies.
CORNED BEEF HASH
We like ours crisp so I use more of small dice/shredded mixture. Cut yours according to your tastes.
left over corned beef (about a pound), diced and shredded
2 tablespoons organic butter
1/2 pound cooked potatoes, diced
1 large bunch green onions, sliced
fresh ground pink Himalayan salt and pepper, to taste
1-2 tablespoons Worcestershire sauce
- Melt butter in a large skillet over medium high heat.
- Add onions, cooking a minute or two until translucent.
- Add corned beef and potatoes.
- Add seasoning and Worcestershire sauce, stirring and scraping bottom as necessary.
- Serve with poached or fried eggs.
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