Every year, as Paddy’s Day rolls around, there are two things for me that are inevitable. The first, Guinness will be the drink of choice, all day, and for the last time of the season (at least for me because it’s going to get warmer and Guinness is not a summer beer). The second, corned beef brisket will be had. I mean corned beef is to St. Patrick’s Day as turkey is to Thanksgiving. This year things were no different than last; however, this year the corned beef was slow cooked rather than boiled.
Much like all recipes I find, I compare, contrast, subtract and/or add what I like and don’t like and then riff off of the various recipes. This one was no different. The recipe of choice came from the Food Network. Plentiful with ingredients, I decided it was a little too robust and cut out a lot of what the recipe called for, maybe a little too much for some. Being very simple, I cut out the rutabaga, potatoes (a possible no-no for some) the leek and sour cream. At which point all that actually went into the slow cooker was the corned beef, carrots, and then later on, the cabbage. The corned beef, I would like to note, came with all of the spices already soaking in the package. The corned beef was indeed scrumptious and I will make it again.
Once the brisket is done, remove it from the slow cooker, cut that bad larry into many slices, grab the Grey Poupon, Guinness and get ready to have a damn good meal.
- 1 Corned Beef Brisket, 3 lbs-4 lbs
- 2-3 Cups of baby carrots
- 1¼ pounds large fingerling potatoes (if desired)
- 1 medium rutabaga, halved and cut into wedges (if desired)
- ½ Head of cabbage cut into small pieces
- 4-5 Cups of water
- Place the corned beef in the slow cooker with all of the spices and surround it with the carrots (and potatoes and rutabaga, if you so choose).
- Then simply add 4-5 cups of water (enough to submerge the brisket).
- Put the cover on and cook, on high, for 6-8 hours. (see note)
- During the last hour remove the carrots and other vegetables, if applicable, and add the cabbage.