If your corned beef doesn't have its own seasoning packet, place 1/2 teaspoon black peppercorns, 6 whole cloves and 1 dried bay leaf on a piece of cheesecloth and tie with string. Add the packet to the cooker.
Corned beef was originally "corned," or preserved with granular salt, because there was no refrigeration. Today, the beef is cured in brine and spices are added for a distinctive tangy flavor.
Trim fat from uncooked beef using a boning, utility or paring knife.
Slice cooked beef across the grain for tender non-stringy slices.
For easy cleanup, coat the inside of the insert or cooker with cooking spray.
Slow cookers work most efficiently when they are two-thirds to three-fourths full.
Always keep the slow cooker covered for the specified cook time. Removing the cover lets heat escape, adding 15 to 20 minutes to the cook time. Only remove the cover if a recipe specifies and only after the first 2 hours of cooking. (An exception to this rule is when cooking with large cuts of meat.)
Want to take a slow-cooker meal to a party? Wrap the slow cooker in a towel or newspaper to keep it warm. Attach rubber bands around the handles to secure it for travel.