Alternatively titled: My husband's favorite meal. :)
(I'm bringing this post back from the archives, since St. Patty's Day is right around the corner! Find some hungry guys, and feed them this dish...)
I typically don't do a lot of themed stuff for most holidays (with the exception of Valentines Day, Thanksgiving, and Christmas), but I do get excited when corned beef brisket goes on sale prior to St. Patrick's Day (by on sale, I mean $2.99/lb here in my area). I had never cooked brisket prior to meeting my husband, but it is his favorite. Maybe because his middle name is Reuben, leading to an affinity for Reuben sandwiches? Regardless, let me share with you the makings of one of his top requested meals--Slow Cooked Corned Beef Brisket with Veggies! It is hearty and delicious.
The necessary ingredients:
1 rib celery, 3 carrots, 4 medium sized red potatoes, 1 head of cabbage, 1 3.5 lb brisket (can be as large as 5 lbs), bunch of cilantro, 1 onion, and salt and pepper to taste.
First, chop up your veggies. Remember that these babies are going to cook in the crock pot for 8 hours or so, so think chunky, or else they'll be mush. In hindsight, I could have used a few more carrots...I was just afraid of overfilling my crockpot.
Cut your cabbage into wedges, like so.
Then pack all your veggies into the crockpot. I start with the cabbage and then add the other veggies, trying to fill in as many gaps as possible. My crockpot is always stuffed to the gills when I make this dish.
Next, attend to the brisket. Take it out of it's package and rinse it, being sure to save the packet of seasoning that comes with it.
Then I like to trim some of the thick fat off, as pictured. Some fat will be left, and that's good (and unavoidable).
Place the corned beef on top of the veggies and rub the packet of seasoning on top. Season with salt and pepper. Then fill the crockpot with water. Ideally, you want to cover the veggies and the meat with water, but in this instance I did not have enough room. In fact, the amount of water pictured here is just a tad too much, because my crockpot boiled over slightly towards the end of the cooking time (but no worries, all was well in the end!)
Put the lid on and cook on low for 8 hours, or until the meal shreds easily with a fork, as shown below. If your meat is tough, then it probably has not cooked long enough.
I like to serve this with rice, to soak up the juices (although an Irish commenter tells me that this is very un-Irish of me....oooops)!
Ahhh. I am pleasantly full from this meal as I type.
Here is the printable version for ya. :) Enjoy!
Linked to Works For Me Wednesday, Things I Love Thursday, Ultimate Recipe Swap, I'm Lovin' It, Crockpot Mondays and Homemaking Link-Up.