Saturday, February 25, 2012
I love corned beef, but for a long time I only made it about once a year. I just didn't always have time to make a boiled dinner, and let's face it... the corned beef dinners most of us grew up on were of the boiled variety... you had to have several hours available to keep an eye on it as it cooked and if you weren't careful you'd either end up with a large slab of shoe leather or an over-cooked, stringy mess.
Quite a few years ago I found myself in a situation where the only thing I had left to make for dinner was a corned beef brisket, but it was a work night and I knew there was no way I'd have time to make it. So... I did what I do best, threw a few things together in the crockpot and prayed it worked out. It not only worked out... it was great! I have not made a boiled corned beef since. I do still boil some potatoes and carrots to go with this, so check out the end of the recipe for a little "trick" on that.
1 large onion, sliced
1 flat cut corned beef brisket (with seasoning packet)
1 bottle of dark beer, preferably Guinness, but any dark beer will work
2 Tbs minced garlic (yes, TABLESPOONS)
1 Tbs brown sugar
Place the sliced onions in the bottom of the crockpot and put the corned beef, fat side up, on top. Sprinkle with seasoning mix. Mix together the beer, garlic and brown sugar and pour over all. Cook on low for8 to 10 hours.
When this is done I take about 2 cups of the cooking liquid and add it to some salted water to cook the potatoes and carrots. For the cabbage, I saute it in a little butter with some onions, salt and pepper... I just like the flavor/texture of the cabbage much better this way, but feel free to throw it in with your potatoes and carrots if you like.
When everything is ready, thinly slice the corned beef against the grain and serve with your favorite mustard, though this corned beef comes out so tender and flavorful... you won't need the mustard at all.