Mama claimed she was part Irish. I have no idea, but she made the best Corned Beef and Cabbage about once a month! This comes from her recipe, adapted for a slow cooker.
Mama said, "Ask your butcher for a 3-pound whole flat-cut CORNED brisket, cut with a fat cap. Make sure it's already been cured and brined. You don't want to do all that."
Ingredients
1 (3-pound) corned beef brisket - ready to cook (See Mama's instruction above.)
2 stalks celery - cut in half or leave whole (These can be removed later, but they give a lot of flavor.)
1 onion, cut into fairly thick pieces
4 large carrots, cut into pieces
1 pound (about 10) small (not tiny) red potatoes, cut them in half
1 & 1/2 tablespoons sugar
1/2 teaspoon salt (You don't need more - it's already brined and salty.)
1/2 tsp ground black pepper
1 tablespoon of pickling spices (If you don't have these - just omit; Mama never used them.)
2 or 3 whole bay leaves (Remove before serving - If you don't have any, don't worry.)
1 (8-ounce) bottle dark beer / ale/ lager (Mama didn't add this - it's my addition.)
6 to 8 cups water - enough to cover the brisket
1 tablespoon apple cider vinegar
1/2 head of medium-sized cabbage, cut it into wedges - don't shred it
Steps
Ingredients
1 (3-pound) corned beef brisket - ready to cook (See Mama's instruction above.)
2 stalks celery - cut in half or leave whole (These can be removed later, but they give a lot of flavor.)
1 onion, cut into fairly thick pieces
4 large carrots, cut into pieces
1 pound (about 10) small (not tiny) red potatoes, cut them in half
1 & 1/2 tablespoons sugar
1/2 teaspoon salt (You don't need more - it's already brined and salty.)
1/2 tsp ground black pepper
1 tablespoon of pickling spices (If you don't have these - just omit; Mama never used them.)
2 or 3 whole bay leaves (Remove before serving - If you don't have any, don't worry.)
1 (8-ounce) bottle dark beer / ale/ lager (Mama didn't add this - it's my addition.)
6 to 8 cups water - enough to cover the brisket
1 tablespoon apple cider vinegar
1/2 head of medium-sized cabbage, cut it into wedges - don't shred it
Steps
- Set your slow cooker to LOW. It’s necessary to cook it SLOW and LOW to get a tender brisket.
- While you’re waiting for it to warm-up, cut the celery stalks, onions, and carrots. Cut small potatoes (red or brown) in half, or if medium-sized, in fourths. Set aside.
- Rinse off the beef brisket a few times and put it fat-side up in your slow cooker. You have to rinse it, because it's been brined and will be too salty if you don't. Lightly rub in any spices, sugar, salt, and pepper; throw in the bay leaves.
- Pour in the beer. Add apple cider vinegar and enough water to cover the brisket. Gently stir it a little bit.
- Put the vegetables on top of the brisket. Then put the lid on the slow cooker.
- Cook for 8 - 10 hours on LOW setting. Cook until the brisket and veggies are tender, but not apart. Don’t overcook; you’ll have jerk beef. (Check it after 8 hours.)
- Add the cabbage and cook 45 minutes more on LOW.
- When it's done, transfer the brisket onto a cutting board. Let it rest about 15 minutes before cutting.
- To cut, slice against the grain in thin slices.
- For serving, remove celery stalks and bay leaves. Drain veggies a bit and serve with the corned beef. Add a dollop of Dijon mustard or grainy mustard to the plate.
