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St. Paddies Day Corned Beef

Blogger Beth Dooley from Seasonal Appetites shares a favorite recipe.

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Prep Time 15 min
Total Time 5 hr 20 min
Servings 8

Ingredients

4: medium red potatoes, cut into 1-inch pieces

4: medium carrots, cut into 1-inch pieces

: 3- to 4-lb corned beef brisket

1: bay leaf

1: head garlic, if desired

4: whole cloves

10: peppercorns

5: allspice berries

2: leeks, white part only

1: small head cabbage, cut into 8 thin wedges

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Directions

1 Spray 5 to 6-quart slow cooker with cooking spray. In slow cooker, place potatoes and carrots. Top with corned beef; add enough water to just cover beef.
2 Add bay leaf, garlic, cloves, peppercorns, allspice berries and leeks over corned beef. Cover; cook, on High heat setting 4 1/2 to 6 hours until beef can be easily pierced with a sharp knife.
3 Remove corned beef from slow cooker to cutting board; cover to keep warm. Add cabbage to slow cooker; cover and cook on High heat setting 30 to 35 minutes or until cabbage is crisp-tender.
4 Cut corned beef across grain into thin slices; place on serving platter. With slotted spoon, remove vegetables from slow cooker to serving platter.

EXPERT TIPS

Expert Tips

The meat may be cooked a day or two ahead and kept, wrapped in aluminum foil, and stored in the refrigerator. To reheat, wrap in foil; bake at 300°F for about 30 to 45 minutes or until hot.

To brown the meat before serving, place it on a roasting pan and place in a 400°F oven until the top is nicely browned, about 10 minutes.

Got questions? Our experts have the answers. Ask Betty now.

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REVIEWS & COMMENTS

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Posted 2/27/2013 10:32:03 AM REPORT ABUSE hanswurst said:

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I love the addition of leek and allspice. Try a few cans of beer (stale preferred) for an incredible flavor, as well, during the cooking process. sunwave817@gmail.com.

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