Slow-Cooker Corned Beef

Slow-cooker corned beef

Ingredients:

• 4-5 lb corned beef brisket + pickling spice

• 2-3 cups water

1. Remove corned beef from package and trim some of the excess fat. Rinse with cold water.

2. Rub the pickling spice from the enclosed package onto the beef.

3. Place in a slow-cooker and almost cover with water. Cover and set on medium (6 hours).

4. Remove from cooker and allow to rest for 10 minutes. Slice thinly and serve.

Notes&Tips:

• Whenever I use my slow-cooker, I always feel as if I am cheating. It requires so little work and the results are excellent.

• I love corned beef and always try to buy more than I need so I can have it twice!

• If I am using vegetables as my side dish, I don't like to cook it with the beef. I roast or steam separately. However, feel free to add potatoes, carrots and onions at the bottom of the pot then place beef on top. For cabbage, add it to the pot 45 minutes to 1 hour before cooking time expires for beef.

• The left over beef is excellent for Ruben sandwiches. Or make Rubens first time around and use the left overs with vegetables!

• If pickling spice is not enclosed with your corned beef, add 1 tbsp pickling spice. The aroma of the spice permeating the kitchen is heavenly.