How to Sprout Seeds at Home (Plus How Long Sprouting Seeds Last)

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How To Make Corned Beef In A Slow Cooker

It is that time of year again—the time when we start making my famous Corned Beef. I make this every single year for Mark and me. You can’t go wrong making this recipe because it brings back so many memories from years of tradition. You will love the simplicity of this recipe and how you can easily make it for your entire family. Let’s learn all about how to make Corned Beef.

When my daughters were young, it was important to me to have traditions on holidays. We made this dish, green French Toast, Green Milk, Green pancakes, Green bread, and Green Finger Jello. I have a few recipes below for my other St. Patrick’s Day traditions.

I quote Wikipedia: “Corned beef is not an Irish national dish, and the connection with Saint Patrick’s Day specifically originates as part of Irish-American culture and is often part of their celebrations in North America. The corned beef was used as a substitute for bacon by Irish immigrants in the late 19th century.”

In case you missed this post, Pulled Pork In A Slow Cooker, or this post, Soda Bread: Step By Step How To Make It

Kitchen Items You May Need

Only a few kitchen items are needed. We must have the ingredients to make the best dish possible. I love creating recipes that only call for a few tools!

• Slow Cooker or Instant Pot
• Cutting Board
• A Good Knife
• Baking Dish (for adding the crispy topping after cooking the meat)

Ingredients – Corned Beef

• Corned beef: A type of salt-cured beef made from brisket, round, or various cuts of meat, which are then pickled and cooked in a mixture of spices, vinegar, and water.
• Cabbage: A leafy green or purple biennial vegetable with a compact head of crinkly leaves.
• Carrots: A root vegetable that is typically orange in color. Has a delicious crunch and is high in beta-carotene, an excellent vitamin for eye health.
• Potatoes (medium-sized): Potatoes are a nightshade vegetable grown for their starchy edible tubers.
• White or Yellow Onion: Both have a distinct spicy flavor that adds a lot to a savory soup, casserole, or other dish. White onions are slightly stronger and pungent than yellow onions.
• Water: Water is used to wash the potatoes before cooking to help remove dirt from their surfaces. It is also used to tenderize meat and vegetables while cooking in the slow cooker.
• Mustard: A yellow condiment generally made from ground mustard seeds and vinegar.
• Brown sugar is a mixture of granulated white sugar and molasses. It’s added for flavor and to help maintain moisture. Brown sugar caramelizes as it bakes, creating a robust, rich flavor that makes this corned beef truly incredible!

How To Make Corned Beef

Step One: Remove Meat from Package – Place in Slow Cooker – Cook on Low for 10 Hours

Remove the outer plastic packaging from the meat, and place the meat in the slow cooker with the goodies from the seasoning and spice packet enclosed, and the juice from the bag. Completely cover the meat with water. The “foamy” white stuff you see is the salt from the meat solution of the package, thus, corned beef. Secure the lid on your slow cooker. I set my slow cooker for TEN hours on LOW the night before.

Step Two: Chop Potatoes, Carrots, and Onions

The following day, grab a cutting board and chop the potatoes, carrots (use the carrots shown below), and onions into wedges.

Step Three: Add Chopped Vegetables

Add the chopped vegetables to the slow cooker.

Step Four: Chop or Slice Cabbage

Chop or slice the cabbage as shown below. I only used about 3/4 of the large cabbage I purchased.

Step Five: Cover Veggies with Cabbage – Cook 6 Hrs on High

Cover the vegetables with the cabbage, then set the slow cooker to HIGH for another 6 hours. You will add more water if needed.

Step Six: After Cooking, Remove Corned Beef, Place in Baking Pan

After cooking the corned beef in the slow cooker or Instant Pot, transfer it to a greased baking pan.

Step Seven: Heat Oven to (350°F ) = (176°C)

Here is a nifty trick for making corned beef look fabulous: Heat your oven to 350°F (176°C) and place the meat on a shallow, greased pan, fat side up. Lather the fat with mustard and sprinkle with 1/2 cup brown sugar.

Step Eight: Bake for 20-30 Minutes

Bake for 20-30 minutes, until the brown sugar is crispy. This is the most tender recipe you will ever make. When finished cooking, the meat will be ‘fork tender’. Delicious!

Finished Product

Serve immediately with vegetables.

How To Make Corned Beef

Print

Corned Beef Slow Cooker Recipe

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 16 hours hours

Total Time 16 hours hours 15 minutes minutes

Servings 8 people

Author Linda Loosli

Ingredients

• 4 pounds Corned beef with seasonings included
• Cabbage-washed and sliced as desired
• 2 cups Carrots-washed and sliced amount desired
• 2 Potatoes-washed and cut into pieces desired
• 1 Large onion-peeled and chopped
• Water to cover corned beef
• ***Mustard and 1/2 cup brown sugar for the last 20-30 minutes to brown and crisp the top of the meat.

Instructions

• Remove the outer plastic package the meat comes packaged in and place the meat in the slow cooker with the seasoning packet enclosed and the juice from the bag. Completely cover the meat with water. Secure the lid on the slow cooker. I set my slow cooker for ten hours on LOW the night before.
• The next morning, grab a cutting board and chop the potatoes, carrots, and onions into thick wedges.
• Add carrots, potatoes, and onions to the slow cooker. Set the slow cooker to cook for another 6 hours on HIGH.
• Chop or slice the cabbage. I typically only use about 3/4 of the cabbage.
• Cover the vegetables with the cabbage and set the slow cooker to cook for another 6 hours on HIGH. You may add more water, if needed.
• After cooking the corned beef in the slow cooker or Instant Pot, remove the corned beef and place it in a greased baking pan.
• Here is an awesome trick that makes the corned beef look and taste fabulous. Heat your oven to (350°F) = (176°C) and place just the corned beef on a greased shallow pan FAT side up. Lather the fat with mustard and sprinkle with 1/2 cup brown sugar.
• Bake 20-30 minutes until the brown sugar looks crispy. This is absolutely the most tender recipe you will ever make. The meat will be 'fork tender' when finished cooking. Delicious! Serve immediately with vegetables.

Notes

PRESSURE Cooker Recipe:

*same ingredients as above*

1. Add your corned beef to your pressure cooker with the juices from the packaging plus one cup of water. Cook on high for 90 minutes and check for tenderness. If it’s still too tough, pressure for an additional 30 minutes.
2. Add the cabbage and vegetables of choice and pressure for another 15 minutes.
3. Remove the meat from the pan and do the same as above to give the meat a yummy texture and flavor.
4. Heat your oven to (350°F) = (176°C) degrees and place just the corned beef on a greased shallow pan FAT side up. Lather the fat with mustard and sprinkle with 1/2 cup brown sugar.
5. Bake 20-30 minutes until the brown sugar looks crispy. Serve immediately with vegetables.

What is Corned Beef?

In simple terms, Corned Beef is just a salt-cured brisket of beef. The term “corned beef” comes from the way the meat is cured. Corns of salt are used to cure the meat. This is what makes it so unique and so delicious.

What potatoes are best to use when making corned beef with vegetables?

I have tried a variety of potatoes over the years. It depends on the texture and flavor you want for your corned beef. Here is a list of the other potatoes you can use and the outcome you could expect.

• Yukon Gold potatoes: A classic, delicious potato. Known for its yellow flesh. When cooked, it has a creamy texture and rich, buttery flavor. 
• Russet potatoes: A potato commonly used in cooking. It has light brownish skin. When cooked, the flesh is fluffy, moist, and light. 
• Red potatoes: A beautifully red-colored medium-sized potato with smooth, thin skin. Very flavorful flesh. 
• Fingerling potatoes: A small potato in the shape of a finger. They have fragile and tender skin. When cooked, they have a very buttery, rich flavor.

How long can you keep it in the fridge after cooking?

After you make this traditional meal, you may wonder how to store it. You can store the corned beef in the fridge for at least 3-4 days. As the days go by, the texture of the corned beef may change, but it will still be good to eat.

How do I freeze it?

Did you know you can also freeze cooked beef? Once the meat is in a freezer-safe container, you can place it in the freezer for 2-3 months. Unthaw it in the refrigerator and warm up as you usually would.

How to store opened Corned Beef

Let’s say you opened a can of corned beef, but you are not ready to use it all. There is a way to store opened corned beef. If it is in an airtight container, you can store it (covered) in the refrigerator for 3-4 days. Canned foods have magical powers. I grew up on sandwiches made out of them.

What does Corned Beef taste like?

If you were biting into Corned Beef for the first time, you would taste something sweet and sour. It has a very meaty, salty flavor. Corned beef undergoes a brining process that helps give it its distinctive flavor. Corned refers to the size of the salt used to create the beef.

How can I serve corned beef?

Corned beef can be served in a variety of delicious ways!

• Corned Beef Hash – A traditional dish from Ireland
• Reuben Sandwich
• Corned Beef Brisket
• Side of Mashed Potatoes
• Steamed Green Beans
• Boiled Potatoes
• Sauerkraut
• Apple Sauce
• Coleslaw

How do you pickle beef to make corned beef?

To pickle beef into corned beef, you must brine the meat in a mixture of water, pickling salt (curing salt/pink salt/kosher salt), sugar, and spices. Depending on the size of the beef, you will need to brine it for anywhere from 2 days to a week. I usually brine my beef for about 5 days.

The brine should include some combination of pickling spices such as peppercorns, coriander seeds, ginger, bay leaves, mustard seeds, allspice berries or juniper berries, cloves, and mace. I like to mix the spices in a small bowl until they are well combined.

Here is a general rule when making pickled corned beef.

• Rinse and dry the beef. I recommend the following cuts of beef: brisket, round, or any other cut.
• Place the desired cut of beef in a large pot. Cover the meat with a brine made of 4 quarts of water, 1 cup of pickling salt of choice, and 1/4 cup of a combination of pickling spices.
• Let the beef marinate in the brine for at least 5 days, stirring daily to ensure an even cure.
• After 5 days, rinse off the brine and place the beef into a large pot filled with cold water.
• Bring the water to a boil on medium heat.
• Once boiling, reduce the heat to low and let it simmer for a period of time with part of the lid slightly open, about 1 1/2 – 2 hours, until the meat is tender.
• Remove the beef from the broth and place it on a baking sheet or cutting board.
• Skim off excess fat, then shred the meat with your fingers or forks.
• The meat is ready to enjoy in a sandwich, a stew, or as a dip. Enjoy!

Why does corned beef have a ‘pink color’?

Although corned beef is known to be pink, that doesn’t necessarily mean the meat hasn’t been cooked thoroughly. I recommend using a food thermometer to check the internal temperature. When cooked, the meat should reach an internal temperature of 160°F (71°C) in the thickest part.

Corned beef gets its pink color from the nitrites used in the curing process. Nitrites help to preserve the meat and give it its distinct flavor and color.

Do you love this corned beef recipe? Check out these other recipes!

• Instant Pot® Beef Recipes: More than Beef Stew
• Dinner Rolls
• Easy Hot Chip Beef Dip

St. Patrick’s Day Traditions

Green Bread

Print

St. Patrick’s Day Green Bread

Course Side Dish

Cuisine American

Prep Time 20 minutes minutes

Cook Time 27 minutes minutes

Rising Time 1 hour hour

Total Time 1 hour hour 47 minutes minutes

Servings 8 loaves

Author Linda Loosli

Ingredients

• 4 Cups Warm Milk
• 8 Tsp. SAF Instant Yeast
• 4 Eggs
• 1/2 Cup Oil (I use olive oil)
• 3 Tsp. Sea Salt
• 1 Cup Sugar
• 1 Cup Warm Water
• 13-14 Cups White Flour
• 1 Ounce Food Coloring (Green for St. Patrick’s Day)

Instructions

• Start with a Bosch Mixer, although you could make this in a bowl. Put the yeast, warm water, salt, oil, and sugar in the bowl.
• Add the eggs and lightly mix it in the Bosch so the eggs do not “cook.” This is where I add the food coloring.
• Then add the warm milk and flour slowly.
• Continue to add flour until the bread dough pulls away from the sides of the Bosch bowl.
• Knead for about 7-8 minutes. Place the dough in a greased bowl and cover with plastic wrap.
• Let the dough rise until double the original size.
• Punch down the dough and make into loaves and place these in greased pans (I make eight-1-pound loaves).
• Let it rise once again (using the same plastic wrap) until it doubles and then bake them at 350 degrees for 27 minutes.
• Lightly butter the tops of each loaf after baking and remove from the pans.

Notes

I like to use different colors of food coloring for different holidays. It takes a whole bottle (1 ounce) of green food coloring for this recipe. ***You can cut the bread into circles, that’s really fun. You can also make French Toast with green bread, I love it!

I have to share this picture of my sweet granddaughter making green bread.

Green Finger Jello

Print

St. Patrick’s Day Finger Jello

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Fridge Time 2 hours hours

Total Time 15 minutes minutes

Servings 6 people

Author Linda Loosli

Ingredients

• 2 6-ounce boxes Jello Gelatin (choose any flavor of gelatin you want)
• 3 cups water
• 1/2 cup sugar
• 5 1-ounce packages Knox Original Unflavored Gelatin
• 2-1/2 cups cool water

Instructions

• Boil the Jello, sugar, and water (3 cups) stirring constantly.
• Dissolve the Knox Unflavored Gelatin by stirring in the cool water (2-1/2 cups) and set aside.
• After boiling the lime Jello, combine it with the Knox Unflavored Gelatin mixture and pour into a greased (spray with vegetable oil) 9-inch by 13-inch pan.
• Set in the refrigerator until it sets up and is ready to cut into cubes, or use cookie cutters.

Green St. Patrick’s Day Traditions

Milk, milk with green food coloring

Mashed potatoes with green food coloring

Green orange juice, add green food coloring

Green gelatin cut into Shamrocks

Pancakes, 1/2-dollar size (gold coins)

Green pancakes, pancakes with green food coloring

Green waffles with green food coloring

Cold cereal with green milk

Green breadsticks (bread dough with green food coloring)

Final Word

Now is your chance if you have never learned how to make corned beef. It is never too late to create new memories for your family. I have been making this Corned Beef recipe for years, and it is, without a doubt, a family tradition. Make this St. Patrick’s Day memorable by making this Corned Beef. It is so important to keep traditions like this alive. May God bless this world, Linda.

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50 Garden Remedies for Pests and Diseases That Work

Gardening, no matter how you tackle it, is always hard work. But every seasoned gardener knows that it can get a lot harder when you’ve got to combat the seemingly countless pests and diseases that want to rob you of your harvest. Slugs, bugs, bacteria, viruses, fungi, nematodes, mammals, and more: all are waiting to ... Read more

50 Garden Remedies for Pests and Diseases That Work can be read in full at New Life On A Homestead- Be sure to check it out!

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The 3-Month Food Storage Challenge

I feel it’s appropriate to help those without food storage to inform them about my 3-month food challenge. Building a food storage inventory doesn’t have to be complicated, expensive, or scary. Whether you’re motivated by emergencies, rising grocery prices, or just wanting more financial cushion, a 3-month food supply is one of the most practical things you can do for your family. Everything you need to know, what to buy, how to store it, and how to get started, even on a tight budget, is included in this post.

This post breaks it all down simply. By the time you finish reading, you’ll know exactly what to buy, how to store it, and how to build your supply week by week without breaking the bank.

Did I mention that Mark and I are living off of our #10 cans of freeze-dried food? We decided that at our age, we may as well start eating it now. Our children won’t want all that we have stored. That’s okay, I get it. We taught them to garden, preserve food, cook from scratch, and, my favorite, to make bread. They all know how to cook from scratch; that’s a blessing.

Cooking with freeze-dried food takes more water than I had anticipated. Just giving you a heads up. Freeze-dried food takes a bit to get used to. I hope you practice now with a can or two. All of my #10 cans and pantry cans are from the company that closed, called Thrive Life. Great products, great company. It was sad to see them close.

Freeze-Dried Food

The meat is not what you would expect, my friends. It’s fine for casseroles and soups. It’s okay for tacos, but not my favorite. The chicken is chewier than I had expected. It’s fine, it’s food. I opted against any “prepared meals” because I knew I could cook from scratch. They have a lot of sodium in them, but hey, it’s quality food storage with a long shelf life.

My freeze-dried food is just what it says on the can: ground beef, chicken, onions, apples, etc. No additives. Just oxygen absorbers. I have everything I need to cook from scratch. Would I love a half of beef, of course I would. It’s not in the budget. We have everything we need to survive and stay healthy.

Why Build a 3-Month Food Storage Inventory?

Three months is the sweet spot recommended by emergency management agencies, financial experts, and preparedness communities for one simple reason: it’s enough to cover almost any realistic disruption.

• Job loss or income disruption: a fully stocked pantry means your food budget is covered while you get back on your feet
• Natural disasters: storms, earthquakes, and floods can cut off supply chains for days or weeks
• Illness or injury: when you can’t leave the house, your pantry has you covered
• Grocery savings: buying in bulk when prices are low can save families 20–30% on food costs annually

Key Insight: A 3-month food storage plan for one person costs roughly $300–$500 to build — about $25–$40 per week over 12 weeks. For a family of four, budget $800–$1,500 total.

What Food to Buy First

The golden rule of food storage: store what you eat, and eat what you store. Don’t buy a bunch of unfamiliar foods your family won’t touch in a stressful situation. Start with your everyday meals and build from there.

Here’s a breakdown of the core food categories to focus on, in order of priority:

1. Grains (Your Caloric Foundation)

White rice, pasta, oats, and flour form the backbone of your supply. They’re cheap, calorie-dense, and store for years. Buy these first and buy a lot of them.

2. Proteins

Canned tuna, canned chicken, salmon, beans, and lentils give you the protein your body needs. Peanut butter is also a pantry hero, calorie-dense, shelf-stable, and universally loved.

3. Canned Fruits & Vegetables

Canned tomatoes, corn, green beans, and mixed vegetables round out your nutrition needs and make meals feel like actual meals rather than survival rations.

4. Fats & Oils

Olive oil, coconut oil, and ghee add calories and enhance the taste of food. These have shorter shelf lives than other categories, so buy smaller amounts more frequently.

5. Flavor & Comfort Foods

Salt, sugar, spices, coffee, tea, and a few comfort items are underrated. Morale matters during hard times. Don’t build a storage inventory that’s technically nutritious but miserable to eat from.

How Much Food You Actually Need

Here’s a simple reference table for a 3-month supply per person. Multiply by your household size.

PRINTABLE: 3 Month Food Supply Check List

Food Category	Amount (per person)	Shelf Life
White rice	25–35 lbs	25+ years
Pasta	15–20 lbs	5–8 years
Oats	10–15 lbs	5–30 years
Dried beans & lentils	20–25 lbs	8–30 years
Canned protein (tuna, chicken)	25–35 cans	3–5 years
Canned vegetables	40–60 cans	3–5 years
Peanut butter	6–10 jars	1–2 years
Cooking oil	4–6 liters	1–2 years
Sugar & salt	10–15 lbs each	Indefinite

How to Store It Correctly

Buying the right food is only half the equation. Proper storage can double or even triple the shelf life of your food. The four enemies of food storage are heat, light, moisture, and oxygen.

• Keep it cool: Store food in the coolest area of your home, a basement, interior closet, or pantry. Avoid garages and attics. Every 10°F increase in temperature roughly halves shelf life.
• Keep it dark: Light degrades vitamins and fats. Use opaque containers or keep shelves in low-light areas. Label everything with the purchase date.
• Use airtight containers: Transfer bulk grains and beans from bags into food-grade buckets with airtight lids. Add oxygen absorbers for long-term storage.
• Rotate Using FIFO: “First In, First Out”; put new purchases in the back, eat from the front. Check dates every 6 months.
• Keep it off the floor: Shelves or pallets protect from moisture and potential flooding damage.

Best Storage Container: 5-gallon food-grade buckets with gamma-seal lids are the gold standard. They’re airtight, stackable, rodent-proof, and one bucket holds about 33 lbs of rice. You can find them at hardware stores or online for $8–$15 each. I have a lid color coding system, so I know how much of each food commodity I have in storage. I also have each container labeled so there’s no question what’s inside if I’m not available when food is being prepared using the stored item(s).

How to Get Started This Week

The hardest part of food storage is simply starting. Here’s a simple 4-step plan to get your first week going:

Audit What You Already Have: Walk through your pantry and write down what’s already there. You likely already have a good head start. Note expiration dates and identify gaps in commodities and dates.

Set a Weekly Budget: Even $20–$30 extra per week adds up quickly. Decide on an amount you can consistently commit to over the next 12 weeks.

Buy Your Grains First

This week, buy (1) 25-lb bag of white rice and 10 lbs of pasta. That’s your caloric foundation, and it’ll cost you around $20–$30. Store it in an airtight container.

Add Proteins Next Week

A case of canned tuna (24 cans) and a 10 lb bag of dried lentils. You now have the foundation of real, nutritious meals that could last weeks.

Keep going week by week, filling in vegetables, flavor builders, and comfort foods. Within 12 weeks, you’ll have a complete, solid supply.

Frequently Asked Questions

Do I need special “survival” food or freeze-dried meals?

No. Regular canned goods and bulk dry staples work perfectly well, cost a fraction of the price, and use foods your family already knows how to cook. Only consider freeze-dried food once your basic pantry is fully stocked.

Where do I store food in a small apartment? Under beds, in closets, behind furniture, and in storage ottomans. You’d be surprised how much a small apartment can hold with creative use of vertical space. A single tall bookshelf dedicated to food storage can hold a substantial supply for one or two people.

How do I cook if the power goes out? A two-burner propane camp stove ($30–$60) is the most practical solution for most households. Store a few extra propane canisters alongside your food supply. You’ll need a plan to use the stove outside for safety’s sake.

What about water? Water comes before food. The recommended minimum is one gallon per person per day; that’s 90 gallons per person for a full 3-month supply. Start with stackable water storage containers or large food-grade water barrels. I recommend 4 gallons of water per day per person. Please remember your pets need water.

Will this actually save me money on groceries? Yes, often significantly. Buying rice by the 25-lb bag instead of the 2-lb box typically cuts the price per pound by 60–70%. Having a full pantry also means you shop sales strategically and never make expensive last-minute grocery runs.

15 Foods I Would Stock For Sure

Final Word

Building a 3-month food storage inventory isn’t about living in fear; it’s about living with confidence. When your pantry is stocked, a job loss doesn’t become a food crisis. A storm doesn’t send you scrambling. An unexpected expense doesn’t mean skipping meals.

Start small. Buy a bag of rice and a case of canned beans this week. Add a little more next week. Before you know it, you’ll have something that genuinely protects your family and saves you money in the process. The best time to build your food storage was last year. The second-best time is today. May God bless this world, Linda

The post The 3-Month Food Storage Challenge appeared first on Food Storage Moms.

from Food Storage Moms

How to Make Peanut Butter: The Prepper’s Complete Guide to Homemade, Long-Lasting Peanut Butter

When the grid goes down and grocery store shelves are bare, peanut butter might just be one of the most valuable foods in your stockpile. It’s calorie-dense, protein-rich, and incredibly shelf-stable — exactly what a serious prepper needs. But here’s what most people don’t realize: store-bought peanut butter is just the beginning. Knowing how to […]

The post How to Make Peanut Butter: The Prepper’s Complete Guide to Homemade, Long-Lasting Peanut Butter appeared first on Ask a Prepper.

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