[Gypsy]

My corned beef and cabbage was stellar! My corned beef was so tender it was almost falling apart.

Basic recipe but I used both Guinness and beef broth in place of water for flavor and used extra corned beef spices. Truly delicious!



4-5 carrots peeled and quartered (or thirds depending on size)
1 medium onion, cut in 4 wedges
6-10 red potatoes, quartered
4-pound corned beef brisket (I used flat cut)
14 oz can Guinness
4 cups beef broth
Water as needed
3 tbsp corned beef spices or pickling spices (spices that come with the brisket)
1 medium head cabbage, cut into 6 wedges

Directions

Place carrots, onion and potatoes in the bottom of a large slow-cooker or crock pot. Rinse the corned beef brisket and place over vegetables. Add the bottle of stout, beef broth, spices and enough water to almost cover the meat. Cover and cook on LOW for eight to nine hours.

Remove the meat and vegetables from the pot and cover with foil to keep warm. Increase heat to high and cook cabbage until softened but still crisp, 20 to 30 minutes.

Slice brisket across the grain, serve with vegetables, mustard and horseradish sauce. Use some of the extra cooking liquid at the table.