Classic Crockpot Corned Beef
Like many American families with Irish ancestry, we have always had corned beef on or around Saint Patrick's Day. It's funny because my grandmother who cooks up her delicious stove top corned beef every March is actually Scottish! In fact, she makes the best corned beef I've ever had & is not one ounce Irish. What can I say, food is food & some folks just have a knack for it! Descending from both Scottish & Irish ancestry, I'm here to share my personal crockpot spin on classic corned beef this Saint Patty's Day! I've been testing out this recipe for a couple of years now, & my husband & I both think it's pretty scrumptious.
2lb. beef brisket
1tbsp maple syrup or brown sugar
2 bay leaves
1 head cabbage
3-4 russet potatoes
15-20 baby carrots
5 cloves crushed garlic
1 gluten free stout beer (8-12oz.) - I recommend Ghostfish Brewing Co. Watchstander Stout
1 cup beef broth
“Season packet”: 1tbsp mustard seeds, 1tbsp allspice berries, 1tbsp cracked black pepper, 2tbsp sea salt, 1tsp finely crushed bay leaves
rub your "Season Packet" over your brisket, covering it with the spices & herbs
place your brisket, onions, garlic & bay leaves in the crockpot & set for either 4-6 hours medium heat, or 8-10 hours low heat
before starting, add the beer & beef broth - add water, if needed (liquids should be covering beef & vegetables when added), stir occasionally
add carrots, cabbage, & potatoes when there are about 2-3 hours left on the timer, stir occasionally
serve when ready & have a happy Saint Patty's Day!!
I will leave you with an Irish blessing to bring good fortune!
May the Irish hills caress you.
May her lakes and rivers bless you.
May the luck of the Irish enfold you.
May the blessings of Saint Patrick behold you.