I got this basic recipe from my niece Stephanie Daigneault. She is a fantastic cook and a darn good niece!
1 uncooked corned beef in brine. I prefer the flat, they usually run around 4 pounds
3 TBL Malt vinegar
1/2 TSP Red peppercorns
1/2 TSP Black peppercorns
1/2 TSP Green peppercorns
1 White onion
1 16 oz can of Murphy’s Irish Stout, (I usually buy extra for the cook)
1 Celery stalk, chopped
1 Carrot, chopped
4 Medium cloves garlic
3 Whole cloves
Two bay leaves
Salt and pepper to taste
1 head of green cabbage cut into quarters
4 or 5 carrots cut into ½ inch rounds
1 pound baby white rose or red potatoes
Remove the brisket from the packet of brine, toss out the brine and spice packet. Rinse under cold water. Pat dry, with a paper towel.
Place the brisket in a large *slow-cooker, and pour in the beer and vinegar. Cover brisket with water by 1/2 inch and add all other ingredients, except cabbage, carrots rounds and potatoes. Turn the cooker on low and cook, covered, for a minimum of 3 to 4 hours, or until tender (I like to cook it all day). In the last two hours cooking, add the cabbage, carrot rounds and potatoes. (You can cook the vegetables all day but the cabbage falls apart.) Remove the brisket from the slow-cooker and thin slice across the grain before serving. Serve with the cabbage, potatoes and carrots, a good Irish soda bread… oh and beer… lots of ice cold Irish beer!
Serves up to 12
*Don’t have a slow-cooker? No problem! Follow the instructions below but, cook the corned beef in a heavy, Dutch oven or roasting pan with a tight sealing lid. Cook on stove top at a gentle simmer or in oven at 325°f. Check level of liquid from time to time; if extra is needed add hot, water or stock. Cold liquid will cause the corned beef to tighten up and become tough and chewy.