It’s almost that time of year, when Corned Beef is on everybody’s grocery list. We have a local grocery that brines their own and packs the spices for you to use when you cook it. There is, however, no reason anybody can’t put those spices together and make an incredible corned beef. I have quit using them and now just use these.
3 ½ lb corned beef
½ tsp. marjoram
½ tsp dried thyme
1 T whole peppercorns
½ tsp mustard seed
2 bay leaves
3 cloves garlic smashed & peeled
A pinch (or to taste) crushed red pepper flakes
12 oz dark Irish Ale
2 qts. Low Sodium Beef Stock (use just enough to cover meat)
4 carrots, peeled & cut into chunks
2 stalks celery cut into chunks
1 large onion peeled & quartered
½ head cabbage (cooked separately for the non believers)
Put the corned beef and all spices and vegetables except for the cabbage in a crock pot. Cook on low for 6 hours then add the cabbage. Cook an additional 2-3 hours. You can cook the cabbage separately, but don’t try putting it in at the beginning. It just doesn’t hold up.
You can also cook this on high for 4 hours, adding the cabbage for only the last hour.
Guaranteed to wow!
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