Happy Monday! Hope everyone had a great [and delicious!] weekend. Seeing that The Baron is of Irish decent, I’m dedicating this entire week to Irish fare, just in time for St. Patrick’s Day which is on Sunday, March 17th. Will you be enjoying any Irish eats to celebrate [regardless if you’re Irish or not]? I hosted an Irish inspired dinner this past weekend where friends and I prepare a few dishes for our table. This Beer Braised Corned Beef Brisket is a must for any Irish feast and it’s so simple to make! A beef brisket is slow cooked with broth, spices and aromatics until tender and sliced across the grain for serving. Get some bread ready for leftovers, that is if there are any!…
This was especially easy to prepare in a slow cooker. Simply add the aromatics (onions, celery, and carrots) in the bottom of the slow cooker, top with the corned beef brisket, add the stock or broth with some water to cover and let it cook. The result is a tender, juicy brisket that’s wonderful on its on or for sandwiches…
recipe adapted from Food Network
2 stalks celery, halved
1 medium onion, cut in 4 wedges
1 4-pound corned beef brisket
1 1/2 cups chicken stock or broth
1 (12oz) bottle beer of your choice
1 tablespoon corned beef spices or pickling spices (or spices that come with the brisket)
Place celery, carrots, onion and potatoes in the bottom of a large slow-cooker or crock pot. Rinse the corned beef brisket and place over vegetables. Add the chicken stock or broth, spices and enough water to just cover the meat. Cover and cook on LOW for eight to twelve hours.
Remove the meat and vegetables from the pot and cover with foil to keep warm.
Slice brisket across the grain, serve with vegetables, mustard and horseradish sauce. Pass extra cooking liquid at the table.