When it comes to cooking corned beef in a slow cooker, one of the most debated topics is whether to submerge the meat in liquid or not. Some argue that submerging the corned beef is essential for tender and flavorful results, while others claim that it’s not necessary and can even lead to a less desirable texture. In this article, we’ll delve into the world of slow cooker corned beef and explore the pros and cons of submerging the meat.
Understanding Corned Beef and Slow Cookers
Before we dive into the submerging debate, let’s take a step back and understand the basics of corned beef and slow cookers. Corned beef is a type of cured beef that’s been preserved in a solution of salt, water, and spices. It’s a popular ingredient in many dishes, including stews, soups, and sandwiches. Slow cookers, on the other hand, are countertop electrical cooking devices that use low heat to cook food over a long period of time.
How Slow Cookers Work
Slow cookers work by using a heating element to warm up the contents of the cooker. The heat is then distributed evenly throughout the cooker using a thermostat, which ensures that the temperature remains consistent. This consistent heat allows for slow and gentle cooking, which is perfect for tougher cuts of meat like corned beef.
The Case for Submerging Corned Beef
So, why do some people swear by submerging corned beef in a slow cooker? Here are a few reasons:
- Even Cooking: Submerging the corned beef in liquid ensures that it’s cooked evenly throughout. The liquid helps to distribute the heat evenly, which can prevent hot spots and undercooked areas.
- Tenderization: The acidity in the liquid (such as vinegar or tomatoes) can help to break down the connective tissues in the meat, making it tender and fall-apart.
- Flavor Enhancement: The liquid can also add flavor to the corned beef, especially if it’s a flavorful broth or sauce.
How to Submerge Corned Beef
If you decide to submerge your corned beef, here are a few tips to keep in mind:
- Use a large enough slow cooker: Make sure the slow cooker is large enough to hold the corned beef and the liquid. A good rule of thumb is to use a slow cooker that’s at least 6 quarts in size.
- Choose the right liquid: You can use a variety of liquids to submerge the corned beef, including beef broth, chicken broth, or even beer. Just make sure the liquid is flavorful and acidic.
- Add aromatics: Consider adding some aromatics like onions, carrots, and celery to the liquid for added flavor.
The Case Against Submerging Corned Beef
While submerging corned beef can be beneficial, there are also some drawbacks to consider:
- Texture: Some people find that submerging the corned beef can make it too tender and mushy. If you prefer a firmer texture, you may want to avoid submerging the meat.
- Flavor Overpowering: If you’re using a strong-flavored liquid, it can overpower the natural flavor of the corned beef. This can be especially true if you’re using a delicate or low-sodium corned beef.
- Convenience: Submerging the corned beef can be a bit more inconvenient than not submerging it. You’ll need to make sure the slow cooker is large enough, and you’ll need to monitor the liquid level to ensure it doesn’t evaporate too quickly.
Alternative Methods
If you don’t want to submerge the corned beef, there are still ways to cook it in a slow cooker. Here are a few alternative methods:
- Wrap it in Foil: You can wrap the corned beef in foil and cook it in the slow cooker. This will help to retain moisture and flavor.
- Use a Small Amount of Liquid: You can use a small amount of liquid, such as a quarter cup of beef broth, to add flavor to the corned beef without submerging it.
Conclusion
Whether or not to submerge corned beef in a slow cooker is a matter of personal preference. If you want tender and flavorful results, submerging the meat may be the way to go. However, if you prefer a firmer texture and don’t want to overpower the natural flavor of the corned beef, you may want to avoid submerging it. Ultimately, the key to cooking great corned beef in a slow cooker is to experiment and find the method that works best for you.
Recipe: Slow Cooker Corned Beef with Mustard and Brown Sugar
Here’s a simple recipe for slow cooker corned beef that uses a small amount of liquid and adds flavor with mustard and brown sugar:
Ingredients:
- 1 pound corned beef
- 1/4 cup beef broth
- 2 tablespoons Dijon mustard
- 1 tablespoon brown sugar
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
- In the slow cooker, combine the beef broth, mustard, brown sugar, thyme, garlic powder, salt, and pepper. Stir to combine.
- Add the corned beef to the slow cooker and spoon some of the liquid over the top of the meat.
- Cook on low for 8-10 hours or high for 4-6 hours.
- Remove the corned beef from the slow cooker and slice it thinly against the grain.
- Serve with the juices spooned over the top.
This recipe is a great example of how you can cook corned beef in a slow cooker without submerging it. The small amount of liquid adds flavor to the meat without overpowering it, and the mustard and brown sugar add a tangy and sweet element to the dish.
What is the best way to cook corned beef in a slow cooker?
The best way to cook corned beef in a slow cooker is to either submerge it in liquid or cook it with a small amount of liquid. Both methods have their advantages and disadvantages. Submerging the corned beef in liquid can result in a more tender and flavorful dish, but it may also lead to a less crispy crust on the outside. On the other hand, cooking it with a small amount of liquid can help to create a crispy crust, but it may not be as tender.
It’s also worth noting that the type of liquid used can affect the flavor of the corned beef. Some popular options include beef broth, water, and Guinness stout. You can also add aromatics such as onions, carrots, and celery to the liquid for added flavor.
What are the benefits of submerging corned beef in liquid?
Submerging corned beef in liquid can result in a more tender and flavorful dish. The liquid helps to break down the connective tissues in the meat, making it more tender and easier to slice. Additionally, the liquid can add flavor to the corned beef, especially if you use a flavorful liquid such as beef broth or Guinness stout.
Another benefit of submerging corned beef in liquid is that it can help to keep the meat moist. This is especially important if you’re cooking the corned beef for a long period of time, as it can help to prevent it from drying out.
What are the benefits of not submerging corned beef in liquid?
Not submerging corned beef in liquid can result in a crispy crust on the outside, which some people prefer. This is because the dry heat of the slow cooker helps to create a crust on the outside of the meat, while keeping the inside tender. Additionally, not submerging the corned beef in liquid can help to prevent it from becoming too salty, as the liquid can concentrate the salt in the meat.
Another benefit of not submerging corned beef in liquid is that it can be easier to cook. You don’t have to worry about making sure the meat is fully submerged in liquid, which can be a challenge, especially if you’re using a smaller slow cooker.
How long does it take to cook corned beef in a slow cooker?
The cooking time for corned beef in a slow cooker can vary depending on the size and type of corned beef, as well as the temperature of the slow cooker. Generally, it takes around 8-10 hours to cook corned beef in a slow cooker on low heat, and 4-6 hours on high heat.
It’s also worth noting that you can cook corned beef in a slow cooker overnight, which can be convenient if you want to have it ready for dinner the next day. Simply place the corned beef in the slow cooker before you go to bed, and it will be ready to eat when you wake up.
Can I cook corned beef in a slow cooker with the fat side up?
Yes, you can cook corned beef in a slow cooker with the fat side up. In fact, this is a popular method for cooking corned beef, as it helps to keep the meat moist and flavorful. The fat acts as a natural basting liquid, keeping the meat tender and juicy.
However, it’s worth noting that cooking the corned beef with the fat side up can result in a less crispy crust on the outside. If you want a crispy crust, you may want to consider cooking the corned beef with the fat side down, or broiling it for a few minutes after it’s finished cooking.
Can I add vegetables to the slow cooker with the corned beef?
Yes, you can add vegetables to the slow cooker with the corned beef. In fact, this is a great way to add flavor and nutrients to the dish. Some popular vegetables to add to the slow cooker with corned beef include carrots, potatoes, and cabbage.
When adding vegetables to the slow cooker, it’s best to add them towards the end of the cooking time. This will help to prevent them from becoming too mushy or overcooked. You can also add aromatics such as onions and celery to the slow cooker for added flavor.
How do I slice corned beef after it’s been cooked in a slow cooker?
After cooking corned beef in a slow cooker, it’s best to let it rest for a few minutes before slicing it. This will help the juices to redistribute, making the meat more tender and flavorful. To slice the corned beef, use a sharp knife and slice it against the grain.
It’s also worth noting that you can slice the corned beef thinly or thickly, depending on your preference. Thinly sliced corned beef is great for sandwiches, while thicker slices are better for serving as a main dish.