BEEF RECIPE
Corned Beef and Cabbage
Corn Beef Brisket, about 4-5 lb.
4 bay leaves
5 peeled cloves of garlic
2 carrots, cut in half and sliced
Several unpeeled red potatoes, scrub washed and cut in half
1 cabbage cut in 8 wedges
1 can of beer
1-1/3 cup of chicken broth
6 cloves
1/2 teaspoon peppercorns
Any seasoning pack that was packaged with meat is optional but suggested if you like very spicy corn beef.
In a large 6.5 quart Crock Pot or 7-Quart Slow Cooker
(More Cooking Ways) pour in beer and chicken broth, stir in the cloves, peppercorn, seasoning pack, bay leaves and garlic (smash garlic with flat side of butter knife.) Place beef brisket in the center of the pot then stuff the cut carrots and the cut cabbage on the sides and top. Add as many cut potatoes as you desire depending on room left in pot. Add enough water to fill crock pot liquid level 1/3 of the way. Cover and cook on low until brisket is tender and shreds, about 8-10 hours and some crock pots take less time.
Serve immediately or place all in a regular pot and refrigerate. If you do refrigerate, when ready to eat, heat on stovetop only until heated but do not let it cook more or the meat will dry out. (Do same for leftovers).
Serve with a side of horseradish and a side of ketchup.
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