Corned Beef Brisket in the Slow Cooker

03/18/2017
Serves 2 medium sized (3 lb) brisket
Equipment
Slow Cooker
Prep time
5m

     

This spice blend (the only things not pictured above are dill weed and thyme) is the very best way to temper and enhance the strong, sometimes overpowering salty flavor of corned beef.  It might feel weird to put cinnamon, allspice and cloves on your meat.  Trust me: do it anyway.  You will be so glad you did.  Save this recipe for next Saint Patrick’s Day and every other time you are slow-cooking brisket!

Ingredients

  • 3
    medium sized yellow onions, peeled and cut in half
  • 3
    medium sized carrots, peeled and cut into quarters
  • 6
    medium sized potatoes, peeled and cut in half or quarters
  • 1
    bottle stout beer
  • 2
    2 - 3 pound brisket
  • 2 Teaspoons
    ground mustard or mustard seeds
  • 2 Teaspoons
    ground coriander
  • 2 Teaspoons
    ground cardamom
  • 1 Teaspoon
    ground cloves
  • 2 Teaspoons
    ground cinnamon
  • 1 Teaspoon
    ground allspice
  • 1 Teaspoon
    red chile flakes
  • 1 Teaspoon
    freshly ground black pepper
  • 2 Teaspoons
    dried dill weed
  • 4
    bay leaves
  • 8
    sprigs fresh thyme
  • 3
    star anise pods

Instructions

  1. Make a bed of onions, carrots and potatoes, and cover with fresh thyme. Lay your corned beef upon your veggie bed, in the slow cooker.

  2. Combine spices in a small bowl with a fork: ground mustard, corriander, cardamom, cloves, cinnamon, allspice, red chile, black pepper and dill.

  3. Sprinkle and pat spice rub evenly all over the top of your brisket. Bathe in beer (pour in the entire bottle of beer), and stud with star anise and bay leaves.

  4. Turn your slow cooker on "high," cover, and have a great day: your remarkably delicious dinner will be ready in six to six and a half hours. It's ready when you can easily pull it apart with a fork. Enjoy!

Nutrition: Classic comfort food, and the fat renders away, so it ends up being leaner than most.

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