Corned Beef Brisket

(recipe by TheSalmons)

  • 1 (1.5-2 lb) corned beef brisket (perfect for 2 people)
  • 1 small onion
  • 4-5 small-medium sized red potatoes, quartered
  • 3-4 carrots
  • 1 bottle beer (your choice)
  • 4 cups water (more if needed)
  • peppercorns, bay leaves
  • 1/3 head cabbage

Plan ahead. You will need to start this approximately 8 hours before dinner time.

I prefer the slow cooked in a crock-pot method for preparing a corned beef brisket over boiling it in a pot. Boiling in a pot will take less time, but requires more attention. I also think that the meat is more tender and flavorful when slow cooked.

Place the corned beef brisket in the crock-pot. Add a bottle of your favorite beer, a handful of peppercorns, and a couple of bay leaves. Add 2-3 cups water, enough to cover the brisket and begin heating on high. Cut a small onion into large cubes and add them to the pot.

I usually wait 2 hours before adding the potatoes and carrots. Wash the potatoes, remove any eyes, leave the skins on, and cut into quarters. Peel carrots and cut into 3-4 inch long "logs". Add these vegetables to the water, adding another cup or so of water if necessary to cover everything with liquid. Continue cooking in the crock-pot on high for another 2 hours.

About half way through the cooking process when everything seems to be cooking away nicely in the crock-pot, I usually switch to low heat and let it continue cooking for another 4 hours. Continue cooking until the meat is VERY tender. Cooking times can vary depending on the crock-pot and size/quantity of food inside. Expect 6-9 hours.

Shortly before serving chop the cabbage into course chunks and add it to the crock-pot during the last 15 minutes of cooking. Don't overcook.

To serve. Remove the brisket to a platter and slice into pieces. The meat will probably be nearly falling apart at this point. Use a slotted spoon to remove the vegetables and spread them around the meat on the platter. If desired, spoon a little of the leftover liquid over everything on the platter. Enjoy!


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Lynn Garry Salmon <>{

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