Corned Beef and Cabbage
3 lb uncooked corned beef brisket (in pouch with pickling juice is okay) 2 carrots, chopped into 2" pieces 5 small red potatoes, halved 1 onion, quartered 3 stalks of celery (cut into bite sized pieces) 3/4 cup malt vinegar 1/2 bottle (6 oz) Guiness 1 tsp mustard seed 1 tsp coriander seed 1 tsp black peppercorns (whole) 1 tsp dill seed 1 tsp allspice (whole) 1 bay leaf 1 small (2 Lb) head cabbage, cut into wedges Preparation In a LARGE (6.5 qt) Crock-Pot, place the carrots, spuds, and onion in bottom. Add the liquids. Spice rub the brisket. Place on top. Cover and cook on low for 8 hours. Add cabbage wedges and celery pieces. Cook an additional 3 hours on low. Serve with Coarse Grain Mustard and Horseradish Sauce.
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