This was especially easy to prepare in a slow cooker. Simply add the aromatics (onions, celery, and carrots) in the bottom of the slow cooker, top with the corned beef brisket, add the stock or broth with some water to cover and let it cook. The result is a tender, juicy brisket that's wonderful on its on or for sandwiches...
Classic Corned Beef Brisket
recipe adapted from Food Network
2 stalks celery, halved
4 carrots
1 medium onion, cut in 4 wedges
1 4-pound corned beef brisket
1 1/2 cups chicken stock or broth
1 (12oz) bottle beer of your choice
1 tablespoon corned beef spices or pickling spices (or spices that come with the brisket)
Place celery, 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 chicken stock or broth, spices and enough water to just cover the meat. Cover and cook on LOW for eight to twelve hours.
Remove the meat and vegetables from the pot and cover with foil to keep warm.
Slice brisket across the grain, serve with vegetables, mustard and horseradish sauce. Pass extra cooking liquid at the table.
recipe adapted from Food Network
2 stalks celery, halved
4 carrots
1 medium onion, cut in 4 wedges
1 4-pound corned beef brisket
1 1/2 cups chicken stock or broth
1 (12oz) bottle beer of your choice
1 tablespoon corned beef spices or pickling spices (or spices that come with the brisket)
Place celery, 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 chicken stock or broth, spices and enough water to just cover the meat. Cover and cook on LOW for eight to twelve hours.
Remove the meat and vegetables from the pot and cover with foil to keep warm.
Slice brisket across the grain, serve with vegetables, mustard and horseradish sauce. Pass extra cooking liquid at the table.
