Ingredients:
1 brined corned beef brisket, about 3 pounds
1 large yellow onion, cut into large wedges
3 carrots, cut into three-inch pieces (Grow.Farm)
1/2 pound small potatoes, halved
2 celery stalks, cut into three-inch pieces
1/2 head of large green cabbage, cut into 2 inch wedges (Bartlett Farm)
5 – 6 garlic cloves
6 sprigs of fresh thyme, picked
2 bay leaves, crushed
1/2 tsp mustard seeds
1/2 tsp fresh ground coriander
1/2 tsp fresh ground allspice berries
1/2 tsp fresh ground black pepper
1/2 tsp caraway
1 tsp kosher salt
8 ounces of Irish beer
Place onions and garlic in a 5 – 6 quart crock pot. Place the corned beef on top, and fill in the sides with the carrots, potatoes and celery. Mix all spices and herbs together in a small bowl and sprinkle over the beef. Add the beer and enough water to just cover the meat. Cook on ‘high’ setting for 4 1/2 to 5 hours, or until brisket is tender. Add the cabbage wedges, broken up, on top of the corned beef and cook for another half hour or so, until the cabbage is tender. Serve the beef thinly sliced with vegetables and liquid from the pot.
Note: for “low” setting on crockpot double cooking time.
Don’t feel like cooking? Stop by The English Tea Room for their St. Patty’s Day specialty, corned beef & cabbage on March 15th & 17th!
