[Leroy S. Mort]

Just got mine going in the crock pot. Last 4 or 5 times I made it in the crock pot, the corn beef was very tough. This time around I’m going to cook the crap out of it on high instead of low.

The secret to tender crock pot corned beef is "low and slow". I cooked mine overnight about ten hours on low and you could cut it with a fork. Many different recipes, but I prefer cooking in apple juice or apple cider.

[Bruce Kurtz]

Hmm, maybe I’ll cook it on high for 5 hours and low for 3 hours. What happens if you over cook it?

[reformedliberal]

Just tried a new recipe yesterday.

cover flat cut corned beef brisket, fat cap trimmed to 1/4 inch, with 1/2 chicken broth and half water. Add 1 quartered onion, carrots and 2 ribs of celery, cut up. 2-3 TBS mixed pickling spice (I use 3, but tastes vary). Place in Dutch oven and bake @300F for 1 hr/pound of corned beef. I turned it down to 285 after about 2 1/2 hours for a 3.66# brisket. Test for tenderness. Can cook longer or just sit in hot broth for awhile. Drain and place in baking dish, covered, for 30 minutes. Can rest for longer.

Tender, juicy, didn’t shrink much.