Crock Pot Corned Beef With Sauerkraut and Plums: A Culinary Adventure

The scent of corned beef simmering in a tangy bath of sauerkraut always transports me back to my grandmother’s kitchen. I remember watching her, a whirlwind of flour and spices, as she prepared her legendary St. Patrick’s Day feast. One year, a jar of plum preserves sat innocently on the counter, and a culinary spark ignited in her eye. “Why not?” she declared, and tossed a generous spoonful into the mix. The resulting symphony of salty, sour, and sweet was nothing short of magical, a secret I’ve cherished and tweaked over the years, culminating in this surprisingly delightful crock pot rendition.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 7 hours
• Total Time: 7 hours 15 minutes
• Servings: 2-4
• Yield: About 6 cups
• Dietary Type: Not specified

Ingredients

• 2 lbs piece corned beef brisket
• 1 1⁄2 cups sauerkraut, drained but not hard squeezed
• 1 cup stewed whole Italian plums, lightly drained, stones removed
• 4 tablespoons sweet Russian prepared mustard (or sweet German)
• 3 tablespoons ketjap manis
• 3 teaspoons hot sauce (optional)

Equipment Needed

• Crock Pot (Slow Cooker)
• Paper Towels
• Measuring Cups and Spoons

Instructions

1. Begin by preparing the corned beef. Rinse the meat thoroughly under cold water to remove any excess brine. This step helps balance the saltiness in the final dish. Pat the corned beef brisket dry with paper towels.

2. Now, it’s time to create the flavorful base. In a medium bowl, gently mix together the drained sauerkraut, stewed whole Italian plums (make sure you’ve removed the stones!), sweet Russian prepared mustard (sweet German mustard works beautifully, too), ketjap manis, and hot sauce (if using). The hot sauce adds a subtle kick that complements the other flavors, but it’s entirely optional, so adjust to your preference.

3. Prepare your crock pot. Spread half of the sauerkraut mixture evenly across the bottom of the crock pot. This layer will act as a bed for the corned beef, infusing it with flavor as it cooks.

4. Place the corned beef brisket on top of the sauerkraut layer in the crock pot.

5. Cover the corned beef with the remaining sauerkraut mixture, ensuring that the meat is well-coated. This will help to keep the corned beef moist and flavorful throughout the cooking process.

6. Cover the crock pot and set it to low. Cook for 7 hours. Resist the urge to open the lid during cooking, as this can release heat and prolong the cooking time.

7. After 7 hours, check the corned beef for tenderness. It should be easily pierced with a fork. If it’s not quite tender enough, continue cooking for another hour, checking periodically. Remember that cooking times can vary slightly depending on your crock pot.

8. Once the corned beef is tender, carefully remove it from the crock pot and place it on a cutting board. Let it rest for about 10-15 minutes before slicing against the grain. This will help the meat retain its juices and prevent it from drying out.

9. Slice the corned beef into thin, even slices. Serve immediately.

Expert Tips & Tricks

• Brining Time: If you have the time, soak the corned beef in cold water for a few hours (or even overnight, changing the water a few times) before cooking to reduce the salt content further.
• Spice Packet: Most corned beef briskets come with a spice packet. Feel free to add these spices to the crock pot for an extra layer of flavor.
• Cutting Against the Grain: This is crucial for tender corned beef. Look for the direction of the muscle fibers and slice perpendicular to them.
• Sauerkraut Acidity: If you find the sauerkraut too acidic, add a tablespoon of brown sugar to the mixture.
• Crock Pot Size: Use a crock pot that is appropriately sized for the amount of ingredients. You want the corned beef to be mostly submerged in the sauerkraut mixture. A 4-6 quart crock pot should be perfect.

Serving & Storage Suggestions

Serve the Crock Pot Corned Beef With Sauerkraut and Plums hot, ideally with a dollop of grainy mustard and some extra hot sauce on the side for those who like a bit more heat. It pairs beautifully with boiled potatoes, steamed green beans, or a hearty slice of rye bread.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the corned beef and sauerkraut mixture in a saucepan over medium heat, or microwave in short intervals, stirring occasionally, until heated through. You can also freeze leftovers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

(Please note that this is an estimate, and actual values may vary based on specific ingredients used.)

Nutrient	Amount per Serving	% Daily Value
Calories	607.9	N/A
Calories from Fat	N/A	65%
Total Fat	43.7g	67%
Saturated Fat	14.4g	72%
Cholesterol	222.2mg	74%
Sodium	3090.4mg	129%
Total Carbohydrate	9.2g	3%
Dietary Fiber	2.4g	10%
Sugars	5.5g	N/A
Protein	42.6g	85%

Variations & Substitutions

• Spice it Up: Add a pinch of red pepper flakes to the sauerkraut mixture for an extra kick.
• Root Vegetables: Throw in some chopped carrots, potatoes, and parsnips for a more complete meal. Add them to the bottom of the crock pot before the sauerkraut mixture.
• Beer Braised: Substitute 1 cup of the sauerkraut liquid with a dark beer like Guinness for a richer, more complex flavor.
• Plum Variations: If you can’t find stewed Italian plums, prune plums or even a high-quality plum jam can be used as a substitute, though the flavor profile will be slightly different. Adjust the amount to taste.
• Sweetness Adjustment: If you prefer a less sweet dish, reduce the amount of ketjap manis.

FAQs (Frequently Asked Questions)

Q: Can I use fresh plums instead of stewed plums?
A: While you can, the flavor will be different, and the plums may not break down as nicely during the long cooking time. Stewed plums offer a concentrated sweetness and a softer texture that complements the corned beef and sauerkraut.

Q: Is it necessary to rinse the corned beef before cooking?
A: Rinsing the corned beef helps remove excess salt, which is particularly important if you’re sensitive to sodium or prefer a less salty dish.

Q: Can I cook this on high instead of low?
A: Cooking on low is recommended for optimal tenderness and flavor. However, if you’re short on time, you can cook it on high for 3-4 hours, checking for doneness periodically.

Q: What is Ketjap Manis?
A: Ketjap Manis is an Indonesian sweet soy sauce. It adds a unique sweetness and umami flavor to the dish. If you can’t find it, a combination of soy sauce and brown sugar can be used as a substitute, but the flavor won’t be exactly the same.

Q: Can I use a different cut of corned beef?
A: While brisket is the most common and recommended cut, you could potentially use a corned beef round. However, it may be leaner and require closer monitoring to prevent it from drying out.

Final Thoughts

I hope this recipe inspires you to try something a little different with your corned beef. The combination of tangy sauerkraut, sweet plums, and savory corned beef is a surprisingly delightful harmony of flavors that will surely impress. Don’t be afraid to experiment and adjust the recipe to your own preferences. After all, the best dishes are the ones that are made with love and a touch of culinary curiosity. Give it a try, share your feedback, and maybe even pair it with a crisp, dry Riesling for the ultimate flavor experience! Happy cooking!