Approximately 34 percent of Americans make a special meal on St. Patrick's Day, and by far the most popular choice -- although it isn't authentically Irish -- is corned beef. Traditional corned beef recipes call for boiling the meat in a large stock pot along with vegetables like carrots, potatoes and cabbage. The editors at America's Test Kitchen, however, say cooking the meat and vegetables separately allows you to better control the finished texture of each ingredient. Corned beef prepared in a slow cooker yields firmer slices than boiled corned beef. Be aware that corned beef is high in sodium, fat and saturated fat. To fit it into a healthy, balanced diet, eat corned beef only occasionally and in moderation.
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Spray the insert of a 6-quart slow cooker with nonstick cooking spray.
Remove the corned beef from the packaging, reserving any accumulated juices and the enclosed seasoning packet. Use a sharp knife to remove any visible fat from the surface of the meat.
Place the corned beef inside the slow cooker. Pour the reserved liquid over the meat. Sprinkle the contents of the seasoning packet on the surface of the beef.
Allow the corned beef to cook on the low setting for eight to 10 hours, or until the meat is easily pierced with a fork.
Remove the corned beef from the slow cooker and place it on a clean cutting board. Tent the beef with aluminum foil and let it sit, undisturbed, for 15 to 20 minutes before slicing and serving.