Monday, April 30, 2012
1 corned beef brisket
1 bunch of celery chunked
2 cups carrots chunked
2 onions quartered
2-3 cups water
1 head of cabbage (for 4 servings) quartered
6 red potatoes quartered
I cooked my brisket in my Nesco roaster oven (my preferred method), but you could easily cook this in a larger crock pot or in a roasting pan covered with aluminum foil.
Place the celery, carrots and onion in the bottom of the pan. Place the brisket atop the vegetables. Pour in the water and set to cook at 300 degrees for 4 to 5 hours or until the meat is tender, but not disintegrated. After all, you do want to slice it and not have to eat it like mush right?
When the meat is cooked, remove from slow cooker to another dish and allow to rest, covered for about 30 minutes. In the mean time place the cabbage and potatoes back in the roaster oven or roasting pan. I turned mine up to 400 degrees and let the cabbage and potatoes cook for about a half hour while I was in the shower.
Slice your brisket on the bias so that you will have nice tender slices of meat. The fat cap can easily be removed and actually comes off with little effort. Serve with the veggies and enjoy a real St. Patrick's Day meal any time the craving strikes.
You can freeze your sliced corned beef in portioned meal sized packets. This 6 pound brisket will be enough for us to have at least 3 dinners and lots of meat for sandwiches. Once the meat is cooled, you can easily run this through a meat slicer if you have one available.