Clearly this recipe is VERY forgiving. When you read so many of the reviewers cooking it entirely differently you can assume that almost any version will turn out well. I have made it twice, both times it turned out the way I like it; shredded like carnitas. I added 4 3/4 cups total liquid, beer (used IPA) and water in any ratio you want. I also added baby whole potatoes, small bag from Trader Joes, four carrots sliced in thick rounds, and one whole onion sliced in rings. The potatoes and onions I put on the bottom of crock pot with the meat on top. Carrots went around the sides (I add cabbage cut in 1/8s two hours before you serve meat). I did use the spice packet enclosed with the meat and also added a few tablespoons of brown sugar, a couple of cloves of diced garlic, four or so bay leaves, and a couple of teaspoons of mustard seed. Don't add additional salt, corned beef is already salted so its not necessary. Again, there is so much variation in cooking temperatures and times from people that have cooked this, I am pretty sure anything suggested will work. I start my crock pot on high for two hours, turn it down to low for four to six, then back up to high when I put in cabbage for another hour or two. My total cooking time varies from 8 - 10 hours depending on when I want to serve and how long I have it on high. If you need more of a "plan" then that; go four hours high, four hours low and you will be pleased. Pretty stress free receptive and VERY flavorful.
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Clearly this recipe is VERY forgiving. When you read so many of the reviewers cooking it...