Serves 6 + enough left over meat to make Reuben Sandwiches
Ingredients:
1 Point Cut Corned Beef Brisket (3 lb)
1/2 Head Cabbage
2-4 Carrots (peeled and cut in 1-2" lengths)
1 T. Per Pound of meat; Sweet Pickling Spices
1 Bottle Irish Beer (I used Guinness)
Directions:
Mix the spices with some of the beer. Prepare the vegetables, and set aside. Place the brisket in the slow cooker and poke through the meat with the tines of a roasting fork, pour the spices over the meat and the remaining beer, set on high 4 hours (about 50 minutes per pound if oven roasting). (Turn the meat over about mid way through the cooking to make sure the spices penetrate the meat on all sides). Turn the slow cooker on low and add the prepared vegetables. Cook another 2 hours or until the vegetables are tender.
Serving Suggestion: Serve with Colcannon* for a great Saint Patrick's Day feast.
Note: If you wish to make your own spice mix, note that it's a very complex mixture that lends the most flavor to the brisket. It's a combination of Brown Mustard Seed, Yellow Mustard Seed, Dill Seed, Allspice, Bay Leaves, Cloves, Red Pepper, Black Pepper, Cinnamon, Cardamom, Star Anise, and Coriander. This is also very similar to a sweet Pickling Spice mixture that you can purchase in the spice section or Canning section of the grocery stores. If using the whole spices you may want to place them in a Tea diffuser or prepare a spice bag to make it easier to remove after cooking. I actually like to see the whole spices in the finished product, but if one happens to remain on the meat or vegetables, it might be a little hard to chew. So use your own judgment about how you want to add your spices.
Note: If oven roasting make sure to marinade the meat overnight in the spice and beer mixture for the most flavor.
To make Colcannon, refer to the link:
justfowlingaround.weebly.com/seasonal/colcannonpotato-and-cabbage
To Make Reuben Sandwiches, refer to the link:
justfowlingaround.weebly.com/from-the-pantry/reuben-sandwiches
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