Where can someone find Corned Beef Crock Pot Recipes?

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Crock Pot Corned Beef and Vegetables

Ingredients:

* 1 (3-4 pound) corned beef brisket, rinsed and trimmed of excess fat

* 1 cup water

* 1 cup beer (such as Guinness)

* 1/4 cup brown sugar

* 1 teaspoon dry mustard

* 1 teaspoon ground black pepper

* 1 teaspoon salt

* 1 bay leaf

* 2 carrots, peeled and cut into 1-inch pieces

* 2 stalks celery, cut into 1-inch pieces

* 1 onion, quartered

* 2 cloves garlic, minced

* 2 cups red potatoes, quartered

Instructions:

1. Place the corned beef in the slow cooker. Add the water, beer, brown sugar, dry mustard, black pepper, salt, and bay leaf. Cover and cook on low for 8-10 hours, or until the beef is tender.

2. Add the carrots, celery, onion, garlic, and potatoes to the slow cooker. Stir to combine and cover. Cook on low for an additional 2-3 hours, or until the vegetables are tender.

3. Serve immediately with mashed potatoes and your favorite sides.

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Crock Pot Corned Beef and Cabbage

Ingredients:

* 1 (3-4 pound) corned beef brisket, rinsed and trimmed of excess fat

* 1 cup water

* 1 cup beer (such as Guinness)

* 1/4 cup brown sugar

* 1 teaspoon dry mustard

* 1 teaspoon ground black pepper

* 1 bay leaf

* 1 head of cabbage, cored and cut into wedges

* 1/4 cup chopped fresh parsley leaves

Instructions:

1. Place the corned beef in the slow cooker. Add the water, beer, brown sugar, dry mustard, black pepper, and bay leaf. Cover and cook on low for 8-10 hours, or until the beef is tender.

2. Add the cabbage wedges to the slow cooker. Stir to combine and cover. Cook on low for an additional 1-2 hours, or until the cabbage is tender.

3. Serve immediately with mashed potatoes and your favorite sides. Sprinkle with chopped parsley leaves before serving.

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Crock Pot Corned Beef Hash

Ingredients:

* 2 (3-4 pound) corned beef briskets, cooked and shredded

* 2 tablespoons olive oil

* 1 onion, chopped

* 2 cloves garlic, minced

* 2 celery stalks, chopped

* 1 cup frozen mixed vegetables

* 1 cup water

* 1 teaspoon Worcestershire sauce

* 1/2 teaspoon salt

* 1/4 teaspoon black pepper

* 1 cup mashed potatoes

Instructions:

1. In a large skillet over medium heat, heat the olive oil. Add the onion, garlic, and celery and cook until softened.

2. Add the shredded corned beef, frozen mixed vegetables, water, Worcestershire sauce, salt, and black pepper to the skillet. Stir to combine and bring to a boil. Reduce heat to low and simmer for 10 minutes, or until the vegetables are tender.

3. Top the corned beef hash with mashed potatoes and serve immediately.