The Main Attraction

Cook's Note:please note that on the potato soup recipe recently posted I went back and made a few changes. I wrote the changes in the original recipe. I added another carrot and celery stalk and then added two spices lightly:curry and dry mustard. It really improved the flavor. Adding 1 cup cheddar cheese at the end really made the texture nice and creamy.
On the previous blog posting: Appetizer I added under shamrock cut outs a Friday Lenten luncheon menu idea for girls' afternoon out. 

I suppose with all the Irish food conversations the past two weeks in the blog postings you might be wondering when or if I was going to get to the main attraction...corned beef brisket. Well worry no more here it is just in time for the 17th.

The package pictures was just the right size 2.36 lbs. And even comes with its own spice package. There are several options for cooking the brisket one the oven method and the other using a crock pot. I was up for the challenge trying a different cooking method the crock pot. It was cooked on low 7 hours. I used Guinness Draught beer rather than Stout because it has a less bitter taste.

Ingredients:

• corned beef brisket
• spice pack supplied in brisket packet
• potatoes peeled and diced in chunks
• carrots and celery diced
• head cabbage cut in three wedges
• I can beer 14. oz.
• 8 black peppercorns
• 2   bay leaves
• 2 garlic cloves minced
• optional add ins: 1/4 tsp. each of allspice, cloves, thyme

Directions:

• Spray crock pot with PAM
• Place meat fat side down in pot
• Rub meat with spices in seasoning pack
• Pour beer around brisket and on top
• Place bay leaves, minced garlic, peppercorns in beer mixture
• Cover and cook on low 7-8 hours
• The last three hours add carrots, potatoes, celery
• The last hour add cabbage
• Be sure to remove bay leaves
• Let meat rest 10-15 minutes before cutting