After I created this recipe, my family has become fans of corned beef. This isn’t the extremely salty, painful-to-eat corned beef you might have tasted in the school cafeteria or from the can (eeewww!). It is tender, juicy and flavorful. The slow cooker does all the work while you are busy through the day. Serve alongside mashed potatoes, a veggie or salad and dinner is served. Used leftovers to make a Reuben sandwich that will knock your socks off! ~Kathy
1 packaged corned beef, flat cut*
1 medium onion
1 c. beef broth
1 garlic clove
1/8 tsp black pepper
Red pepper flakes
Slice onion into thick slices or wedges. Place half of the onion into the bottom the slow cooker. Crush or mince garlic clove and place in slow cooker with onion. Add beef broth to slow cooker.
Remove corned beef from package. Discard seasoning packet. Rinse well to remove brine. Trim fat and discard. Place into slow cooker on top of onion and broth.
Top beef with black pepper, a pinch of red pepper flakes and remaining onion.
Cover, cook on low for at least 8 hours.
When tender, remove to a platter and slice about ½ inch thick, against the grain.
*Packaged corned beef comes in two cuts: flat cut and point cut. They are labeled on the top of the package. You will want to ensure you have the flat cut for the best results.
Weight Watchers Info: Each 3 ounce serving is 6 SmartPoints.