Remove the corned beef to a cutting board. Let it rest for about 5 minutes. Trim away the fat. Slice against the grain into thin slices, that are about 1/4 inch thick.
Use a slotted spoon to remove the vegetables from the slow cooker to a serving platter with the corned beef.
Notes
Leave the fat on the corned beef when simmering as it helps cook it really tender and gives it lots of flavor. For this method, cook it fat side up.
Don’t skip the spice packet. It is full of peppercorns, mustard seeds, coriander seeds, anise seeds, and crushed bay leaves. It gives the corned beef its extra delicious flavor. Simply add it to the cooking liquid with the beef.
For aesthetic purposes, peel your carrots, as you will really appreciate the bright orange color.
Small red potatoes are traditional. Baby yellow potatoes work well, too, because they are waxy like red potatoes. Russet potatoes are not waxy, and they break down during the cooking process.
Once cooked, trim the fat from the beef. I like to leave just a very small portion of fat on for more flavor, but my husband likes it completely trimmed.
Slice the corned beef against the grain, as this produces the most tender pieces that do not fall apart.
Nutrition
Calories: 582kcal | Carbohydrates: 63g | Protein: 32g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 82mg | Sodium: 2150mg | Potassium: 2466mg | Fiber: 9g | Sugar: 9g | Vitamin A: 3495IU | Vitamin C: 101mg | Calcium: 87mg | Iron: 6mg
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