Tuesday, October 7, 2014

Corned Beef Dinner in the Crock-Pot



Corned Beef Dinner in the Crock-Pot

Ingredients:
Servings:
6
3 -4 lbs corned beef brisket (rinsed, with juices and seasoning packet included)
1 onion, sliced
3 medium carrots, in chunks
3 medium potatoes, peeled and halved
1 stalk celery & leaves, sliced
1 small head green cabbage, cut in wedges
12 ounces your favorite ale (recommend Guinness or Smithwick's Irish Ale, or you can substitute water or apple juice for the ale)
1/8 teaspoon fresh ground black pepper
1 bay leaf
1 sprig fresh rosemary
prepared horseradish, for serving
coarse grain mustard, for serving

Directions:

1
Place sliced onions, carrots, potatoes, and celery in bottom of the crock-pot.
2
Put in the rinsed beef brisket, fat side up. Add the juices and sprinkle with the spices from the seasoning packet.
3
Pour ale over all.
4
Sprinkle with pepper and add the bay leaf and rosemary.
5
Cover and cook on low 10-12 hours (or on high 5-6 hours), until beef and vegetables are done. During the last hour or two add the cabbage wedges. Please note that cook times may vary with different crock-pot models.
6
Remove brisket to cutting board and let rest 10 minutes before slicing. Always slice across the grain.
7
Serve corned beef and vegetables with horseradish & mustard on the side, with some thick slices of warm Irish Soda Bread slathered in real Irish butter!
(Courtesy of www.food.com)

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