Cooked on the stovetop or in the crock pot, this dish is great for St. Patrick’s Day or any day of the year.
- 3 pounds corned beef brisket with spice packet
- 1 carton beef broth
- 1 pint dark ale
- 10 small red potatoes
- 5 carrots, peeled and cut in thirds
- 1 large head cabbage, cut into four wedges
- 1 large white onion cut into eighths
- Place corned beef in large pot and pour in the ale. Cover brisket with beef broth and add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender. Tip: You can also cook for one hour on the stove followed by slow cooking in the crock pot. That’s what I did! Mine cooked for a total of 8 hours.
- Remove the brisket from the broth when tender and set aside. Cover to prevent drying.
- Add the whole potatoes, carrots, and onions to the liquid in the pan or crock pot and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove the vegetables and put the brisket back in the liquid to reheat.
- Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain. Serve with hot mustard or horseradish.