Cooking corned beef in a slow cooker will result in moist and tender meat for your traditional St. Patrick's Day dinner. If preparing corned beef and cabbage, cut cabbage in wedges and add to the slow cooker also.
Corned beef refers to beef that has been preserved and flavored in a brine solution that is usually prepared with salt, which acts as a preservative. Sugar is stirred into the brine solution, which prevents the meat from getting hard due to the presence of the salt.
Saltpeter is added to the brine solution, which helps to maintain the red coloring of the meat.
The reason it is called corned beef is because the old English word "corned" was used to describe beef that was cured and the word "corn" describes a small kernel such as the particles of salt that were used.
Corned beef is available as a sliced deli meat for sandwiches or whole corned beef briskets which are often served with cooked cabbage.