The classic Irish Saint Patrick’s Day meal. I usually buy a brisket in March because they are on sale, but I don’t always make corned beef with it. If you do, this is a simple enough recipe that produces a moist and tasty brisket with the a nice assortment of sides.
- 4 lbs Corned beef brisket – with spice packet
- 2 lbs Red potatoes – skin on and quartered
- 4 Carrots – cut into 1″ lengths and then halved
- 2 Celery stalks – cut int 1/2″ ribs
- 1 Onion – quartered
- 1 Cabbage head – quarter then half each quarter
- 32 oz water – or to cover brisket
- 16 oz Beef broth
- 12 oz Beer – Chef’s choice
Process
- Mise en Place: Measure and prepare your ingredients prior to starting.
- Put carrots, celery, and onion in bottom of slow cooker and place brisket on top.
- Spread spice packet on top of brisket.
- Add beef broth and beer to pot. Add water to cover brisket.
- Cook on Low heat for 6 hours.
- Add potatoes below brisket and cook 1 hour. Add water if needed.
- Add Cabbage and cook 1 more hour or until meat center is at 145 F.
- If meat is ready before cabbage cooks 1 hr, pull brisket out.
- To serve, slice brisket against the grain – or tells it shreds.
Note: I leave the skins on the potatoes and don’t peel the carrots, there is a lot of healthy minerals and vitamins in the skins.
