Ingredients
3 – 4 lbs corned beef brisket
6 medium potatoes, peeled and quartered
2 medium onions, peeled and quartered
1 cup thinly sliced carrot
1 bay leaf (or two small ones)
1 cup beer
1 small cabbage, cut in wedges (optional)
6 medium potatoes, peeled and quartered
2 medium onions, peeled and quartered
1 cup thinly sliced carrot
1 bay leaf (or two small ones)
1 cup beer
1 small cabbage, cut in wedges (optional)
Preparation
- Place potatoes, onions, carrots, and bay leaf in crock pot.
- Trim excess fat from brisket; put meat on top of veges.
- If desired, place cabbage wedges on top of meat.
- Pour beer over all.
- Cover and cook on LOW heat setting 9-11 hours.
- Slice brisket thinly across grain (let it cool 5- 10 minutes for easier slicing).
- Serve with vegetables.