Ingredients
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3 carrots, cut into 1 inch pieces
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3 parsnips, cut into 1 inch pieces (sweeeter then carrots)
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3 -4 lbs corned beef brisket
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10 small red potatoes, halved, 6 medium quartered, 4 large cut into six pieces
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1 small head of cabbage, cut into wedges keeping the core on each wedge so they stay in wedges
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1/2-2 teaspoon mustard powder
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1/2-2 teaspoon garlic powder
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1 sprig thyme
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1 teaspoon sugar
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12 ounces Guinness stout
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1 cup water
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1 teaspoon salt
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1 teaspoon pepper
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2 -3 onions, cut into quarters
Instructions
- Place carrots and parsnips into bottom of crock pot.
- Add corned beef brisket & onions.
- Mix together beer, water, sugar, dry mustard, garlic powder, sprig of thyme, salt and pepper.
- Pour into crock pot.
- Cover & cook on low heat for 8 hours.
- If carrots, parsnip and onions are tender you can remove them, placing them in a covered dish. Add cabbage wedges and potatoes to crock pot & push down into liquid.
- Turn crock pot on high & cook 2 more hours adding back the veggies if removed just to warm.
- Serve with a good mustard or place corned beef on a foil lined cookie sheet fat side up. Score fat, broil 3 minutes then pour about 1/2 cup Pineapple Ham Glaze Great for Corned Beef recipe # 57813 on top and broil for 2 more minutes.