Ingredients
-
2 - 2 1/2
-
1
-
1
-
4
-
4
-
1
-
1
-
1
-
1
-
1/2
-
-
-
-
-
Directions
Corned Beef Dinner – Crock Pot,Very nice aroma to come home to and a wonderful taste. Satisfying,Sorry to burst the bubble, but the Irish do not eat corned beef – even on St. Patrick’s Day. This was a tradition built up by Irish immigrants to the US (primarily NY and New England) because the cut of beef was inexpensive. My family visited Ireland three years ago (Most in Co Tipperary, a day in Galway, and 2 days in Dublin). NOWHERE could my oldest brother find corned beef (in his defense, I asked for colcannon and found it only in one restaurant in Nenagh). All that said, Erin go bragh! Let’s let everyone be Irish for a day! Slan! M. O’Connell,do I need to throw away the liquid or can use it to make a gravy
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Steps
|
1
Done
|
Trim Brisket of All Visible Fat, Cut to Fit 4 Qt or Larger Crockpot, If Necessary. |
|
2
Done
|
Place Onion, Celery, Potatoes and Carrots in Bottom of Crockpot, Lay Brisket on Top. |
|
3
Done
|
Whisk Together Bouillon, Bay Leaf, Garlic, Worcestershire Sauce and Dry Mustard. |
|
4
Done
|
Pour Over Brisket, Cover Pot. |
|
5
Done
|
Cook on Low Setting For 8 to 10 Hours, Adding Cabbage Wedges and Caraway Seed For the Last Hour of Cooking. |
|
6
Done
|
to Serve, Discard Cooking Liquid, Slice Meat Onto Hot Serving Plates, Accompany With the Cooked Potatoes, Carrots, Celery, Cabbage Wedges and Your Favourite Mustard. |
