Corned Beef Slow Cooking (Print Version)
# Ingredients:
→ Meat
01 -
One corned beef brisket (3 pounds)
→ Seasonings
02 -
Fresh thyme sprigs (3)
03 -
Granulated sugar, 2 teaspoons
04 -
Kosher salt, half a teaspoon
05 -
Pickling spices, 1 tablespoon
→ Liquids
06 -
Water, 6 to 8 cups
07 -
Apple cider vinegar, 1 tablespoon
08 -
One 8-ounce bottle of brown ale or lager
→ Vegetables
09 -
Potatoes, preferably Yukon gold, about 1 pound (cut if over 1 inch)
10 -
Savoy cabbage wedges (around 1-pound, about half a small head)
11 -
Carrots, peeled and cut into 2-inch chunks (4 large)
12 -
One small yellow onion, cut into thick 1-inch slices
# Instructions:
01 -
Turn your slow cooker to LOW to warm it up while you prep everything else.
02 -
Lay the brisket in the slow cooker with the fat-side facing up. Sprinkle the salt, sugar, and pickling spices across the top. Pour in the ale, then add enough water to just cover the top of the meat. Lastly, stir in the vinegar lightly.
03 -
Layer the onions, potatoes, carrots, and thyme on top of the brisket. Put the lid on and let it cook—8 to 10 hours on LOW or 4 to 5 hours on HIGH should do it until everything is tender.
04 -
Place the cabbage wedges on top, cover again, and let it cook for roughly 45 more minutes until soft.
05 -
Take the brisket out of the pot using tongs and place it on a clean board. Slice it thin against the grain. Use a slotted spoon to dish out the vegetables, then serve everything together.
# Notes:
01 -
Traditionally Irish-American, this is a fantastic pick for St. Patrick's Day or any day you want a warm filling meal.