This is possibly the best corned beef that I’ve ever made. How did I do it? There were a couple factors that I believe led to this. First, I sautéed the cabbage separately. This made the cooking day much more enjoyable. The smell of cooking cabbage is not a good thing. Second, I created my own spice blend. And, thirdly…
Bundaberg Ginger Beer & Tommyknocker Imperial Nut Brown Ale
This ginger beer is slightly spicy and not too sweet.
After artfully arranging the corned beef, potatoes, onions and celery, a thought occurred to me. It might be a good idea to have a layer of potatoes on the bottom. So, this was disassembled and reassembled.
Even adding everything at the same time, it all cooked up nicely. The potatoes and carrots were firm, yet tender. But, they weren’t exactly pretty. I might experiment with adding the carrots and potatoes at the halfway point next time.
Slow Cooker Corned Beef
1 onion, sliced
3 stalks celery, sliced
8 red potatoes, halved
5-6 carrots, sliced
1 can Imperial Brown Ale
1 can ginger beer
1 bay leaf
1/4 tsp ground bay leaves
3 whole cloves
1/4 tsp ground cloves
1 tsp mustard seeds
1 tsp black pepper, freshly ground
1/2 tsp allspice
1/4 tsp cinnamon
2-3 slivers orange peel
3-5 whole coriander seeds
beef stock, as needed (about 2-3 cups)
Turn the slow cooker to high.
Arrange potatoes on the bottom of the slow cooker. Then, add about 1/3 of the sliced celery. Place the corned beef in the center. Then, add remaining celery and carrots around the edges. Tuck the bay leaf under the carrots and all all of the spices. Pour ale and ginger beer on top. Then, add beef stock that’s been brought to a simmer. Check after 1 hour. If simmering, reduce to low and cook until tender. Depending on the size of your roast this could take from 4-6 hours. You’ll know the roast is tender when a fork slides into the meat easily. After serving, allow the remaining meat to reach room temperature in the cooking liquid. This will keep the meat moist and tender.
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