Faith and Begorra, me lassie child. This traditional Irish immigrant dish is best celebrated on St. Patrick’s day. While not traditional of Ireland, it was a staple meal for the poor Irish immigrants living in American suburbs (me Great Grandmother, Bridgette Martin being one of them) who could only afford the cheaper cuts of meat from the Jewish butchers. Serve with a pint of Guinness and lots of Apple Cider Vinegar.
Ingredients
- 4 lb Corned Beef Brisket
- 2 med Potatoes coarsely chopped into eighths
- 2 lg Carrot coarsely chopped
- 1 med Onion quartered
- 2 Bay Leaves
- 1/2 tsp Thyme
- 12 oz Beer
- 12 oz Apple Juice
- 12 oz Moxie
- 1 cp Water as needed
- 1/2 head Cabbage cut in thirds
Pickling Spice (if not included)
- 4 Clove
- 1 tsp Dry Mustard
- 1 tsp All Spice
- 1 tsp Ground Ginger
- 1 tsp Thyme
- 10 Black Peppercorn
Servings: people
Instructions
- In order to eat hot and ready for dinner time - 5:30pm, you need to start 8am (note: if brisket is extra salty, consider placing the brisket w/ just water in the crock on high for 1 hour, then dump water and start recipe). Place potatoes, carrot, onion, and bay leaves in the crock pot and sprinkle with pickling spice.
- Place corned beef brisket on top of veggies, fill with apple juice, Moxie, beer, and top off with water, leaving about a 1/4 inch exposed and set your crock to low.
- In the last 2 hours of cooking, add your cabbage. This will lower the temp in case you're running hot.
Recipe Notes
Traditionally, you serve the brisket by itself on a plate and serve the veggies in broth like a soup. Do try and save the broth... it's got a lot of the brisket in it. I like to serve with a bit of spicy mustard like Colman's.
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