This recipe has been a huge hit over at 12 Tomatoes! It has received lots of wonderful comments from readers. Let’s have a look at some tips they’ve sent in:
I cut off most of the fat, brown the corned beef in olive oil first, then add to crockpot. Gives it a nice texture and flavor!
I would tie the pickling spices in cheesecloth so they aren’t stuck to.everything and use Ginger Ale instead of the beer and water.
I cook mine in part chicken broth or apple juice. I also add a glaze at the end and put it under the broiler for a few minutes. Delish!
- 4-6 pounds raw Grobbel’s corned beef brisket
- 1 (22 oz.) bottle dark beer (such as Guinness)
- 1-1 1/2 pounds red potatoes, halved
- 4-6 medium carrots, quartered
- 1 large, white onion, chopped
- 1 head garlic, top sliced off
- 1/2 head Savoy cabbage, wedged
- 2-4 cups hot water
- 3-3 1/2 tablespoons pickling spices, usually included with brisket
- 2 tablespoons Domino dark brown sugar
- 2 tablespoons fresh parsley
In a large crock pot, place pickling spices, brown sugar, potatoes, carrots, garlic, onion and corned beef. Pour in beer and add (enough) water to cover the meat and vegetables by at least 1 inch. Cover and cook on high for 7-8 hours (or on low for 9-11), until meat is tender.
An hour before serving, place cabbage in with the meat and vegetables and continue cooking. Remove corned beef and vegetables to platter, slice meat across the grain and serve warm, garnished with fresh parsley.
Quick Tip: Reserve leftover cooking liquid and brisket to make corned beef hash or Reubens.
Thanks to 12 Tomatoes for this no-fail dinner idea!