ZandB's Corned Beef & Cabbage
This is the recipe we use.
- 1 piece center-cut corned beef brisket (3 1/2 to 4 lb.)
- 8 red or white onions (1 in. wide, 1/2 lb. total), peeled
- 18 to 24 baby carrots (about 4 in. long), rinsed and peeled, or baby-cut carrots, rinsed
- 18 to 24 Yukon Gold potatoes (1 to 1 1/2 in. wide), scrubbed
- 1 teaspoon black peppercorns
- 1/2 teaspoon whole allspice
- 6 whole cloves
- 1 dried bay leaf
- 2 cups golden ale or wheat beer
- 1 head green cabbage (1 1/2 to 2 lb.), cored and cut into 6 or 8 wedges
- About 1/2 cup sweet-hot mustard such as honey-Dijon
1. Trim and discard most of the fat from the surface of the
brisket. Rinse meat thoroughly under cool running water, massaging to
release the salty brine.
2. In a 5-quart or larger electric slow-cooker, combine onions,
carrots, potatoes, peppercorns, allspice, cloves, and bay leaf. Lay
meat, fattiest side up, on vegetables. Add the ale. Cover and cook
until brisket is very tender when pierced, 8 to 9 hours on low, 6 to 7
hours on high. If possible, turn meat over about halfway through
3. With 1 or 2 slotted spoons, transfer brisket, fattiest side up, to a
10- by 15-inch pan. Using hot mitts, drain juice from cooker into a 5-
to 6-quart pan; turn heat in slow-cooker to low to keep vegetables
warm. Add cabbage to juice and bring to a boil over high heat. Cover
and cook until cabbage is brighter green and barely tender when
pierced, 5 to 7 minutes. Meanwhile, spread fatty side of brisket with
1/2 cup mustard and broil about 6 inches from heat until surface
sizzles, about 3 minutes.
4. Transfer corned beef, mustard side up, to a large platter, spoon
vegetable mixture and cabbage around meat. Pour cooking juices into a
pitcher. Slice brisket across the grain. Serve meat and vegetables with
juices and additional mustard to add to taste.