HOW LONG DO YOU COOK CORNED BEEF IN A CROCK POT RECIPES

EASY CORNED BEEF AND CABBAGE RECIPE | ALLRECIPES

Easy Corned Beef and Cabbage Recipe | Allrecipes image

This corned beef and cabbage recipe is quick and easy. A no-fuss meal, that's great for St. Patrick's Day or a weeknight family dinner.

Provided by Trisheee

Categories Roasts

Total Time 8 hours 15 minutes

Prep Time 15 minutes

Cook Time 8 hours 0 minutes

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 onion, cut into wedges
4 potatoes, peeled and quartered
1 pound carrots, cut into large chunks
3 cups water
3 cloves garlic, minced
1 bay leaf
2 tablespoons sugar
2 tablespoons cider vinegar
½ teaspoon ground black pepper
1 (3 pound) corned beef brisket with spice packet, cut in half
1 small head cabbage, cut into wedges

Steps:

Place onion, potatoes, and carrots in a 5-quart slow cooker. Combine water, garlic, bay leaf, sugar, vinegar, and contents of spice packet in a small bowl; pour over vegetables. Top with brisket and cabbage.
Cover and cook on Low until meat and vegetables are tender, 8 to 9 hours. Remove bay leaf before serving.

Nutrition Facts : Calories 647.2 calories, CarbohydrateContent 45.8 g, CholesterolContent 122.7 mg, FatContent 34.3 g, FiberContent 8.6 g, ProteinContent 38.8 g, SaturatedFatContent 10.9 g, SodiumContent 2852 mg, SugarContent 13.5 g

INSTANT POT BRAISED BEEF (PRESSURE COOKER) - SKINNYTASTE

Instant Pot Braised Beef (Pressure Cooker) - Skinnytaste image

Instant Pot Braised Beef spiced with fragrant spices cooks in a fraction of the time in the pressure cooker. Perfect for everything from rice bowls and tacos to enchiladas.

Provided by Gina

Categories Dinner Lunch

Total Time 100 minutes

Prep Time 10 minutes

Cook Time 90 minutes

Yield 8

Number Of Ingredients 13

Ingredients

1 3-pound chuck roast (cut into 4 pieces)
1 1/2 teaspoon kosher salt
1 teaspoon freshly ground pepper
Olive oil cooking spray
1 cup finely chopped onion
5 garlic cloves (finely chopped)
2 teaspoons dried oregano
1 teaspoons ground cumin
2 bay leaves
14- ounce can diced tomatoes (drained, (discard liquid or reserve for another use))
3 chipotle peppers in adobo (from 1 can) (finely chopped, plus 1 tablespoon adobo sauce)
1 cup beef broth
1 cinnamon stick

Steps:

Season the beef pieces with the salt and pepper.
Set instant pot multi cooker to SAUTÉ (normal heat) function. Spray inner pot with cooking spray.
Add beef, in two batches, and brown—about 3 minutes per side. Remove to a plate and set aside.
Add onions and garlic to the pot; cook stirring for 2 minutes. Stir in oregano, cumin, and bay leaves; cook for 1 minute more.
Turn off heat and add the remaining ingredients.
Return the beef and any accumulated juices back to the pot.
Close the lid and set the pressure release valve to SEALING. Pressure cook (on HIGH) for 60 minutes.
Allow pressure to release naturally (let the pot sit without disturbing) for 10 minutes, then turn the pressure release valve to the VENTING position to release the remaining steam.
Open the lid and remove the meat to a large shallow dish. Set aside.
Skim as much fat as possible from the surface of the cooking liquid then strain over a bowl, pressing the solids to extract all of the juices.
Return the strained liquid to the pot. (Discard the solids.)
Set the cooker to SAUTÉ function and allow the liquid to boil until reduced by half (about 1 1/2 cups), about 10 minutes.
While the liquid reduces, use two forks to pull the meat into shreds. Adjust salt, to taste.
Serve moistened with sauce.

Nutrition Facts : ServingSize 3 ounces beef (about 3/4 cup), plus 3 1/2 tablespoons juices, Calories 255 kcal, CarbohydrateContent 5.5 g, ProteinContent 36 g, FatContent 10 g, SaturatedFatContent 3 g, CholesterolContent 126 mg, SodiumContent 477 mg, FiberContent 1 g, SugarContent 2 g

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