In my experience, the only way to cook brisket is in a crock pot. Corned beef and cabbage is one of my favorite meals, and even though I am the only one in my house that will eat it, I make a 2 lb. brisket and a whole head of cabbage on March 17th. Because, leftovers.
Corned Beef + Cabbage
1 can beer (IPA or a Stout)
2 lb. center-cut beef brisket
8 whole cloves
1 bay leaf
1 yellow onion, halved
3 large carrots
1/2 lb. new potatoes, halved
1/2 lb. boiling onions, peeled and cut
1 head of cabbage, cut into 6 wedges
Place beef with the fat side up, beer, the halved yellow onion, bay leaf and cloves in crock pot. Cover with water a full 3 inches. Cook on low for 5 hours. Then add potatoes, carrots, boiling onions, and cabbage. Cover and cook on low another 3 hours. Plate the beef and slice it, surround the meat with the veggies and drizzle with the broth from the pot.
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