Tuesday, March 15, 2011


Why slave over the boiled dinner when you don't have to. You can toast to the Irish with your guests instead. This recipe calls for the brisket to cook on low for 10-12 hours, so adjust your timing if you cook it at a higher speed.


2-3 lb corned beef brisket with seasoning packet (serves 8)
6 carrots chunked
2 onions chopped
12oz beer
2 tbl yellow mustard
1/4 cup brown sugar
1 cup water
8 wedges of cabbage

In a 4-6 quart crockpot, combine carrots and onions. Rinse the brisket and pat it dry and place on top of the vegetables. Pour beer over the brisket. Combine brown sugar and water until mixed through and pour this over the brisket. Spread seasoning packet and mustard on top of the brisket. Cook on low for 10-12 hours.

Remove brisket to a baking sheet, cover with foil and keep warm in a 200 degree oven. Place cabbage into the crockpot with the other vegetables and juices. Cook for about 30-40 minutes until the cabbage is crisp tender.
Serve beef and vegetables with a little of the cooking juices on top.


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