This super juicy, tender corned beef can be prepared the traditional way by adding cabbage and carrots to the slow cooker. No one in my house eats it that way though so I make sandwiches on rye bread with a swipe of mustard, or, our favorite, hash and eggs.
Corned beef with spice packet
1/4 cup Mustard (I prefer Grey Poupon)
1 cup water
Put the beef in the slow cooker fat side up. *This is important since the fat cooking down into the meat is what’s going to make it so juicy and flavorful.*
Mix the mustard and water together until blended. Pour it over the beef. Sprinkle the flavor packet over the beef.
Cook for at least 8 hours on low. *this is also important. If you cook it on the high setting, you’ll be stuck with a corned beef brick. Booooo!
Remove the corned beef from the slow cooker and let in rest for at least 20 minutes.
Slice for sandwiches or… Make corned beef hash and eggs!
For the hash, slice about half of the corned beef and then chop it up into small pieces. It should just fall apart from it being so tender. I use “country style” frozen hash brown potatoes but you can use any style or fresh potatoes. Cook the hash browns until brown and crispy and then add the chopped up corned beef straight on top. Mix it around and let the beef brown a bit too. Add salt and pepper to taste.
Cook your eggs. I prefer sunny side up or over easy so the yolk is runny and the hash soaks it all up.
YUM!!! Enjoy!
