Corned Beef

Corned beef is the staple of many American Irish dinners celebrating St. Patrick's Day. Below, I share my own recipe - it requires little preparation and even less attention while it cooks thanks to a slow cooker.

Ingredients

Corned beef brisket, about 4-5 lbs.
4 bay leaves
5 peeled pieces of garlic
2 carrots, cut in half and sliced
Unpeeled red potatoes, scrub washed and cut in half
1 cabbage cut in 8-wedges
1 can of beer
8 oz of chicken broth
6 cloves
1/2 teaspoon peppercorns
Seasoning Packet that comes with the meat (or my homemade pickling recipe below or here)

Directions

1. In a large crock pot pour in beer and chicken broth, stir in the cloves, peppercorn, seasoning pack, bay leaves and garlic (smash garlic with flat side of butter knife).

2. Place beef brisket in the center of the pot then stuff the cut carrots and the cut cabbage on the sides and top. Add as many cut potatoes as you desire depending on room left in pot.

3. Add enough water to fill crock-pot liquid level 1/3 of the way.

4. Cover and cook on low until brisket is tender and shreds, about 8-10 hours.