Let there be veggies! Cut a small head of cabbage into 6 wedges, and place on top of the corned beef in the slow cooker for a more filling meal.
Corned beef was originally “corned,” or preserved with granular salt, because there was no refrigeration. Today, the beef is cured in a brine and spices are added for a distinctive tangy flavor.
Plan to use leftover corned beef for soups, stews, pot pies or sandwiches. Cover and refrigerate corned beef, cut into cubes, up to 4 days or freeze up to 4 months. To thaw frozen corned beef, place container in refrigerator about 8 hours.