Serve with Corn bread and Soda bread
Ingredients
· 1 5 to 6
pound flat cut corned beef (with pickling spices)
· 4 to 6 small red potatoes, halved if they are larger than 2 inches
· 1 large
onion, quartered
·
6 carrots cut in 1” pieces
· 6 turnips,
peeled and cut into quarters
· 2 ribs of
celery, cut into 3-inch pieces
· 3 cloves garlic
· 2 tablespoons pickling
spice (optional)
· 2 to 4 cups beef
broth
· 1 medium
head cabbage, cored and
cut into 1 inch wedges
Instructions
1.
Place the potatoes, onions,
carrots, celery, and garlic cloves in the bottom of a 6-quart slow cooker.
2.
Add the corned beef to the
slow cooker on top of the vegetables with the fat side up. I also add any
juices from the package to the slow cooker as well for extra flavor. Add the
packet of pickling spices that came with the corned beef. If you like lots of
flavor, add an additional 2 tablespoons of an all-purpose pickling spice.
3.
Add enough beef broth to
just barely reach the top of the corned beef. I used 1 32oz carton of Swanson beef broth. Amount can vary based on the size of your slow cooker and the size of your corned
beef. Cover and cook on low for about 9 hours.
4.
About an hour before
serving, add the cut cabbage into 1 inch wedges and add it to the broth around
the brisket. Cover and cook for about an hour or until the cabbage has reached
your desired tenderness.
5.
Once done cooking, remove
the brisket from the slow cooker and remove the fat layer, if desired. Shred or
slice the beef against the grain and serve with spicy mustard or a horseradish
sauce along with the cabbage and other vegetables.
I forgot to pick up a horseradish sauce which would have been great. Instead I used squeeze green Wasabi Mayo and it was great! Did that after taking this photo. I add salt & pepper to everything but felt seasoning here was spot on. It helps that the brisket came with a nice seasoning packet. I picked up on mustard seeds, dill seeds and coriander seeds in it.
After I easily pulled the fat off, I remarked how red and the meat consistency was different than usual roasts. It was in its own bowl for serving atop the veggies.
It was very satisfying meal and cornbread with it, a nice touch.
This is a special meal I can make every year when corned beef roasts arrive in the market. 🍀
