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
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.