Use a 20 to 24 cup (5 to 6 L) slow-cooker for this recipe. If you have a smaller one, cut the brisket to fit. Serve with your favourite mustard.
| 4 to 6 |
medium potatoes, peeled and quartered |
| 4 to 6 |
carrots, peeled and cut into 2-inch (5 cm) chunks |
| 2 |
onions, cut into quarters |
| 4 lb (2 kg) |
Corned Beef Brisket |
| 1 bottle (12 oz/341 mL) |
strong beer |
| 2 to 4 |
whole cloves |
| 1 tbsp (15 mL) |
packed brown sugar |
| 1 tsp (5 mL) |
whole peppercorns |
| 1 |
small cabbage, cut into wedges and secured with toothpicks |
| |
Marmalade Glaze (recipe follows) |
- Combine potatoes, carrots and onions in slow cooker. Add corned beef, beer, cloves, brown sugar and peppercorns. Pour in enough water to cover meat and vegetables.
- Cook, covered, on low for 10 to 12 hours or on high for 6 to 8 hours or until vegetables are tender. Remove meat and place on baking sheet. Transfer vegetables to platter and keep warm. Pour cooking liquid into large saucepan over medium-high heat. If too salty, discard some of the liquid and replace with fresh water, adjusting saltiness to taste. Add cabbage and bring to boil; reduce heat and simmer for 15 minutes or until cabbage is tender.
- Spoon Marmalade Glaze over corned beef; broil 6 inches (15 cm) from heat for 2 to 3 minutes. Thinly slice beef across the grain and place on platter with vegetables.
Marmalade Glaze:Combine ½ cup (125 mL) orange marmalade and 2 tbsp (30 mL) EACH Dijon mustard and packed brown sugar.
Cook's Notes: The cabbage is cooked separately after meat is finished so it won't impart its strong flavour to the other vegetables.
Adapted from: Canada's Best Slow Cooker Recipes by Donna-Marie Pye (2000).