As long as I've been cooking, I have always cooked my corned beef the same way....basically braising it in plain old water for 2 1/2 hours at 325º. This year I wanted to change it up a bit for St. Patrick's Day. So I started researching recipes out on the web and put together a Frankenrecipe that turned out to be nothing short of spectacular.
And it could not be any easier. You don't even need to peel the paper off the onions! Just toss everything in your slow cooker and cook on low for 10 hours. Done. The End. Finis.
1 corned beef brisket, 3-4 pounds
2 medium onions, cut into quarters
5 ribs celery, cut into chunks
1 tablespoon prepared mustard (stone ground preferred)
2 cups chicken stock
1 bottle of beer (12 ounces)
- Place onions and celery on the bottom of your slow cooker. Add stock, beer and mustard.
- Set brisket on top of onions and celery, fat-side up. Sprinkle meat with seasoning packet (which comes packed in your brisket). Put lid on slow cooker and cook on low for 10 hours.
- Remove brisket. Slice and serve.
Pairing: I would suggest Guinness. But if you want wine, try Pinot Noir.