Recipe by Dwynnie
A lot of the flavor depends on the cure of your corned beef, but I have found this to be the most flavorful way to cook it (and easy too!) I hope that you enjoy! I do serve this with boiled new potatoes, but I boil them seperately so that I can use the leftovers for potato salad. Note: I updated this recipe after making some changes and using my slow cooker--with the larger size of beef, it does not overcook.
- 1 teaspoon whole black peppercorn
- 1 teaspoon ground mustard
- 1 teaspoon minced garlic
- 1⁄2 teaspoon celery seed
- 1⁄2 teaspoon whole allspice
- 2 whole cloves
- 1⁄4 teaspoon ground cinnamon
- 2 bay leaves
- 2 tablespoons dried minced onions
- 1 (15 ounce) can Guinness draught
- 7 lbs fairly lean corned beef (trimmed if needed)
- 1⁄2 lb baby carrots
- 1⁄2 head small cabbage, cut into 4 wedges
- prepared horseradish
Directions See How It's Made
- Put the spices in an extra-large slow cooker, add the Guinness, and stir well.
- Place the corned beef into the cooker and almost cover with water.
- Cook on low 7 to 9 hours.
- Add the carrots and cabbage to the pot and cook an additional 45 minutes.
- Remove the corned beef from the pot and slice (against the grain) while the cabbage finishes cooking.
- Serve the corned beef with the cabbage and prepared horseradish.