This is my very favorite corned beef recipe. While it calls for a 10-hour cook, it will only take up 6 minutes of your time. The first 5 minutes of the time commitment requires you to simply dump all of the ingredients in your slow cooker and walk away. The last 1 minute is reserved for simply slicing and serving the corned beef. I guarantee you it will be the best St. Patrick's Day corned beef dinner you have ever tasted.
1 corned beef brisket, 3-4 pounds
2 medium onions, cut into quarters (no peeling required)
5 ribs celery, cut into chunks
1 tablespoon prepared stone ground mustard
2 cups chicken stock
12-ounces of beer (lager or pilsner)
- 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; It's an Irish holiday, so there must be alcohol involved.
For a traditional take on the meal, you'll want a big glass of
Guinness Extra Stout served at 42.8º F. If you prefer wine,
corned beef and Pinot Noir are a great match.
|A genuine leprechaun and his Irish Wolfhound.|