Easy - Crock-Pot Corned Beef - Super Easy


The family loves this corned beef.  I have everyone making it this year.  Even my Dad and my daughter.  I believe my sister also asked how I make it.  Here it is:


Easy Crock-Pot Corned Beef

Ingredients:

3-4 pounds corned beef with spices included (I prefer Flat Cut)

1 1/4 cup water


Instructions:

Place corned beef in crock-pot fat side up.  Open spice packet and sprinkle on top.  Pour the water on top.  Cook on low for 12 hours or on high for 6 hours.  I usually do six because it work better in my schedule.

Enjoy!!  Super Simple.

Comments

Post a Comment

Popular posts from this blog

Easy Oven Roasted Vegetables

Image
Easy Oven Roasted Vegetables Ingredients 1/3 cup olive oil 1 1/2 pounds baby red skin potatoes cut up 7-8 brussel sprouts halved 3 carrots peeled and cut in chunks 1 red  onion sliced  1/2 tsp oregano 1/2 tsp rosemary 1/2 tsp thyme 1/2 tsp basil 1/2 tsp salt pepper to taste Directions Pre-heat oven to 400 degrees and place rack in the center. Chop vegetables.  Throw into a large bowl to even coat the vegetables with the olive oil and the herbs.  Combine and toss.  I put a thin layer of olive oil on a large 11x17 pan.  Pour the vegetables on pan. I roast for 35 min and mix them up once at about 20 min for a more evenly roasted coloring. My family loves these and so do I.  Enjoy!! YUM!!! Also you can swap out the stated herbs for two teaspoons italian spices.
Read more

Easy Creamy Carrot and Ginger Soup!!

Image
This soup is surprisingly easy.  I just had this a friend's last week and immediately had to make it at home.  I have also already given the recipe out to two other friends.  My daughter loves it.  Hope you enjoy it.  Tweak it around to get the combination of carrots to ginger that you like. Easy Creamy Carrot and Ginger Soup - Amazing!!! Ingredients 1 Tablespoon oil - I use Olive oil because it is always close 1 yellow onion chopped 2 cloves garlic minced or garlic pressed 3  Tablespoons of grated fresh ginger (OMG smells amazing) 1 lbs carrots peeled and diced 4 cups vegetable stock 1 14 oz can coconut milk (shake and stir that top layer in) 1/2 teaspoon salt ( I made this optional because the broth I found had enough salt for me) Directions Onion, garlic and ginger add to pan and sauté until the onion is translucent.  5-8 minutes Add carrots and vegetable broth - boil then simmer for 30 minut...
Read more

Easy South Western Chicken Breast

Image
I used to have a tendency to over cook my chicken.  I was so fearful I was going to under cook the chicken that I way overcompensated.  So my entire family was excited that I learned how to use a meat thermometer.  The only work part of this recipe is that the breast needs to be pounded to make it even.  This enable the chicken to cook evenly. Ingredients 2  chicken breasts boneless and skinless 1 tsp. ground cumin 1 tsp. chili powder 1/2 tsp. garlic powder 1/2 tsp. salt olive oil I place the chicken breasts in a plastic ziplock one at a time.  Pound the breasts until they are thin but even and then the other one.  I used a large utility pan.  Drizzle a little olive oil on the pan and then the chicken.  Then sprinkle the seasonings on the top.  Preheat the oven to 375 degrees.  Bake for 20 min then check to see if the chicken is 185 degrees Enjoy!!!
Read more