5 Red Potatoes Washed and Cut 1 Corned Beef Brisket Point Cut 1 Spice Packet 1/2 Cup Baby Ray’s Garlic Parmesan Sauce 4 TSP Olive Oil 1-1/2 Cups Chicken Stock 2 TBP Japanese BBQ Sauce
Directions:
Wash and cut potatoes add to slow cooker.
Add garlic park sauce and olive oil, mix.
Open Corned Beefs and add on top, include juices, add seasoning packet sprinkle on corned beef.
Set cooker to High for 6 Hours.
The instructions say to cut the meat to equal size parts to cook evenly, and that placing it above or below the potatoes is optional. I’m opting to put it in whole, and to shred it later in the process.
Is one or the other correct?
Other notes:
I have a digital meat thermometer available.
Why does it look like a brain???
Edit – Forgot to mention the Japanese BBQ Sauce on top of the Corned Beef.
2 Comments
Recipe:
Ingredients:
5 Red Potatoes Washed and Cut
1 Corned Beef Brisket Point Cut
1 Spice Packet
1/2 Cup Baby Ray’s Garlic Parmesan Sauce
4 TSP Olive Oil
1-1/2 Cups Chicken Stock
2 TBP Japanese BBQ Sauce
Directions:
Wash and cut potatoes add to slow cooker.
Add garlic park sauce and olive oil, mix.
Open Corned Beefs and add on top, include juices, add seasoning packet sprinkle on corned beef.
Set cooker to High for 6 Hours.
The instructions say to cut the meat to equal size parts to cook evenly, and that placing it above or below the potatoes is optional. I’m opting to put it in whole, and to shred it later in the process.
Is one or the other correct?
Other notes:
I have a digital meat thermometer available.
Why does it look like a brain???
Edit – Forgot to mention the Japanese BBQ Sauce on top of the Corned Beef.
What’s St. Patty’s Day?