This is the last corned beef recipe you will ever need. After trying this, no other will ever do!! I get asked a lot if this recipe can be done in a crock-pot. If your crock-pot / slow cooker is big enough by all means, use it if you would like. I found that mine simply is not large enough, so I prefer to have it cook slowly all day on the stove.
Ingredients:
Corned Beef 3-5 lbs
Baby Carrots 1 ½ lbs
Onions –2 sliced
Red Potatoes / small – cut into ¼’s
White Cabbage 1 full head
Mustard Powder 2 tsp
Garlic Powder 2 tsp
Thyme 1 tsp
Sugar 1 tsp
Salt 1 tsp
Black Pepper 1 tsp
Beer – 12oz of your choice
Water 1 cup
Horseradish
Directions:
In a large Off Your Rocker Pottery Bowl mix together the mustard powder, garlic powder, thyme, sugar, beer, and water. If your brisket came with a seasoning packet feel free to throw that in as well. Set aside.
In a massive stock pot place carrots and potatoes at the bottom. Trim excess fat off the meat. Rub the salt and pepper into the corned beef and place it on top of the carrots and potatoes. Top with onions. Pour the beer and spices mixture over everything. Cover and bring to a low boil, then reduce heat to low and simmer for 6-8 hours or until the beef begins to fall apart.
Cut the cabbage into 1/8’s, making sure each piece has some rind still attached in order to keep it together. Add the cabbage to the pot and push down into the liquid. Cook for an additional 30-60 minutes or until cabbage is tender crisp.
Serve with juices in an Off Your Rocker Pottery flat bowl with a good horseradish.
Enjoy!!
Lindsay Klix
Off Your Rocker Pottery
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