Corned Beef in the Slow Cooker

A tradition I love is Corned Beef for Saint Patrick’s Day. I never fix this the same way twice, this year I decided to spread my wings and branch out! Corned Beef cooked in a dark beer is absolutely delicious…..and absolutely off limits if you are living a gluten free life. Yeast dissolved in beef broth was a wonderful substitution for brown beer. Never be afraid to try new things in life, you never know when you’ll come up on a great idea!

Author: Kimmy's Southern Cooking

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Corned Beef in the Slow Cooker

This year I decided to find a substitution for brown beer for my Corned Beef, beef broth and yeast to the rescue! Same great flavor as one cooked in beer but this is gluten free friendly.

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Ingredients

• One package of Corned Beef
• 4 c water
• 1 heaping T beef base
• 2 heaping t yeast
• 1 bay leaf

Instructions

1. Remove Corned Beef from package and rinse. Soak in water for at least 4 hours, changing water after 2 hours. This will help remove some of the salty brine it is packed in.
2. Dissolve beef base and yeast in warm water until well dissolved.
3. Place Corned Beef into a slow cooker, fat layer on the bottom. Sprinkle spice package (it will be inside the package) onto the Corned Beef.
4. Pour dissolved mixture into the slow cooker until the Corned Beef is completely submerged.
5. Place the lid on top and turn the cooker to low. Cook for 8 hours.
6. 4 hours into the cook add potatoes and carrots, if desired.