Homemade Nitrate-Free Corned Beef

By draingal

Prep Time: 15 minutes
Cook Time: 11 hours
Makes: 6 servings

Ingredients

• 2-3 lb organic beef brisket
• 2 cups water
• 2 bottles beer
• 2 T sugar
• 4 bay leaves
• 1 t peppercorn
• 1 T mustard seeds
• 1 T whole cloves
• 4 cloves garlic, peeled
• 1/2 t whole allspice
• 1 whole cinnamon stick
• 6 medium potatoes, peeled and quartered
• 10 shallots, peeled
• 6 carrots, peeled
• 2 parsnips, peeled and quartered
• 1 rutabaga, peeled and quartered
• 1 head green cabbage, cut into wedges
• 3 small turnips
• 4 small beets, with tails and a bit of the crown still attached to prevent bleeding

Preparation

Step 1

1. Place a 2-3 lb beef brisket in a 7-quart crockpot; add 2 c water, beer, sugar, and spices.
2. Cover and cook on low for 8-10 hours.
3. Remove brisket from crockpot; strain, and reserve liquid.
4. Preheat oven to 450ºF.
5. Place brisket in a large lidded roasting pan and top with vegetables, placing beets on top. Ladle enough reserved liquid into pan until meat is covered, but leave room on top so that broth doesn't bubble over (vegetables will steam-cook).
6. Roast for about 45 minutes, or until potatoes are fork-tender.
7. Before serving, run beets under cool water, cut off tops and bottoms, and slip off skins.