1 organic beef brisket
¼ cup pickling spices
1 onion, cut into quarters
Drizzle of olive oil
2 cans beer (Alan uses gluten-free beer)
4 carrots, cut on diagonal in 4 pieces
3 potatoes, quartered
1 cabbage, quartered
Yellow mustard
Generously rub the pickling spice on all sides of the brisket. Place the onion pieces into a slow cooker and drizzle with olive oil. Place the seasoned brisket on top of the onions. Pour the beer into the slow cooker (careful not to knock the spices off the meat). Cover and slow cook on low for about 3 hours.
Remove the lid and add the carrots, potatoes and cabbage. Cover and continue cooking for another 3-5 hours until the corned beef shreds easily and the vegetables are tender. To serve, placeindividual pieces of corned beef with cabbage, onion, carrots and potatoes into shallow serving bowls and cover each with a spoonful of sauce. Pass the yellow mustard! Happy St. Patrick’s Day!
14 comments
Thanks for recipe what kind of beer?
This is exactly how I make mine! It’s foolproof in the slow cooker. I add the cabbage at hour 6. You can get pickling spices at Walmart or most grocery stores. I use 1 lb of beef per person because it shrinks…a lot!
Sounds Delish!! I’m going to try but could you please let me know what the name of Al’s gluten free beer is?
Thank you so much for sharing this recipe..Appreciate it.
Where do we get pickling spices? And how many pounds of beef brisket for this recipe? Thank you 😊