Very Best Corned Beef and Cabbage

By PattiB

Ingredients

• 5-7 pound corned beef brisket
• 12 oz ale or lager
• 6 oz water
• 2 carrots, roughly chopped
• 1 1/2 celery stalks, roughly chopped
• 1 teaspoon dry mustard
• 1/2 teaspoon dried thyme
• 1/2 teaspoon mustard seeds
• 1 bay leaf
• 1 head savoy or green cabbage, core removed and sliced
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground pepper

Preparation

Step 1

Place brisket in slow cooker, pour the ale over the brisket. Stir in the water, carrots, celery, mustard, thyme, mustard seeds and bay leaf. Cover and cook in the slow cooker on low heat for 6-7 hours.

When the brisket has one hour left to cook, add the cabbage and cook until it is wilted.

When brisket is done, it should be tender enough to pull apart with a fork. If it is still tough, continue to cook for an additional 30 minutes. Allow to rest for 10-15 minutes covered with foil before slicing against the grain. Serve with cabbage. Boil red potatoes to complete the meal, if desired.