CORNED BEEF DINNER IN THE CROCK-POT

Corned Beef Dinner in the Crock-Pot image

Provided by BecR2400

Time 12h30m

Yield 6 serving(s)

Number Of Ingredients 12

Previous Next

3 -4 lbs corned beef brisket (rinsed, with juices and seasoning packet included)
1 onion, sliced
3 medium carrots, in chunks
3 medium potatoes, peeled and halved
1 stalk celery & leaves, sliced
1 small head green cabbage, cut in wedges
12 ounces your favorite ale (recommend Guinness or Smithwick's Irish Ale, or you can substitute water or apple juice for the ale)
1/8 teaspoon fresh ground black pepper
1 bay leaf
1 sprig fresh rosemary
prepared horseradish, for serving
coarse grain mustard, for serving

Steps:

Place sliced onions, carrots, potatoes, and celery in bottom of the crock-pot.
Put in the rinsed beef brisket, fat side up. Add the juices and sprinkle with the spices from the seasoning packet.
Pour ale over all.
Sprinkle with pepper and add the bay leaf and rosemary.
Cover and cook on low 10-12 hours (or on high 5-6 hours), until beef and vegetables are done. During the last hour or two add the cabbage wedges. Please note that cook times may vary with different crock-pot models.
Remove brisket to cutting board and let rest 10 minutes before slicing. Always slice across the grain.
Serve corned beef and vegetables with horseradish & mustard on the side, with some thick slices of warm Irish Soda Bread slathered in real Irish butter!