When you buy corned beef in the grocery store, it usually comes in a marinating solution or with a flavor packet that contains mustard seeds, peppercorns, juniper berries, thyme, bay leaves, etc.
This is similar to a pickling or brining solution, which is what gives it the marvelous flavor.
If you enjoy corned beef and cabbage, you can set wedges of cabbage on top of the beef in the crockpot. This entry was posted in One-Dish & Crockpot Suppers and tagged beef recipes, dinner recipes on March 17, 2012 by Kathy. Remove meat, allow to cool slightly and remove any excess fat.  Slice against grain (brisket) or shred with two forks (chuck roast) and return to slow cooker with sauce.


My son finds the flavor of the seeds a little too strong so I try to scrape them off before serving.
Thata€™s why braising is essential to break down those tough fibers and make the end result fork tender. Transfer corned beef to a cutting board, scraping off as many of the herbs and seeds as possible. Pour entire jar of Jesben® Slow Cooker Sauce on top of meat.  Cover and cook on low for 8-10 hours or high for 4-5 hours or until beef is fully cooked. Brisket of beef on the bone needs to be slowly cooked at a low temperature due to the collegen fibers that make up the significant connective tissue in the cut.


The slow cooking helps tenderize the brisket, as the collagen gelatinizes, resulting in more tender beef. The fat cap can be left attached to the brisket, which helps to keep the meat from drying during the prolonged cooking necessary to break down the connective tissue in the meat.



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