Serves 6

4 lb Corned Beef Brisket

4 cups Chicken Broth

4 cups Water

8 large Carrots, peeled, halved & quartered if needed

1 large Onion, peeled, quartered

2 Bay leaves

1 Tbsp Whole Black Peppercorns

2 tsp Dried Thyme leaves

½ tsp Whole Allspice

1 ½ lb small Red Potatoes

1 head Green Cabbage (about 2 ½ lb) cut into 8 wedges

3 Tbsp Butter

1 tsp Acme Superior Salt Mix, according to your taste

Although a meal traditionally served on St. Patrick’s Day, my wife asks me to cook up the corned beef all year long! She will buy several at Costco before they are gone, and we keep them in the freezer until she wants one. Really easy and very versatile, not only can you serve it in the traditional fashion, but the other way you might be thinking about corned beef is breakfast with hash browns and eggs, or even sliced very thinly for sandwiches! Best thing is you did it yourself!

Step 1

Pre Heat the oven to 325 degrees (If using a slow cooker, do not pre-heat.)

Step 2

After opening up the beef, dry off with some paper towels, and place into the Dutch oven or slow cooker. 

Step 3

Add carrots and onion, bay leaves, pepper, thyme leaves and allspice. 

Step 4

Add water and chicken stock.

Step 5

Cover and bake until fork slips easily in and out of the beef. Approximately 4 to 4 ½ hours. For a slow cooker, cook on high for about 8 hours. 

Step 5

Once the meat is done, remove it, and transfer it to a pan and cover with foil to keep warm. Strain the cooking liquid through a colander and skim the fat from the top of the liquid. (You can use a cup that is specially made for removing fat from liquid, or you can use a ladle or a large spoon. Or if you have lots of time you can refrigerate the liquid and then scrape off the fat when it is cold!)

Step 7

Return the liquid to the Dutch oven, and place on the stove top. Add butter and bring to a simmer over medium high heat. Add potatoes and simmer until they begin to soften, about 10 minutes. Add the remaining carrots, and the cabbage wedges and cover. Cook 10 to 15 minutes until tender. Transfer veggies to a serving platter and season with Acme Superior Salt Mix as you like. 

Step 8

Transfer the beef to a cutting board and slice the meat against the grain into ¼ inch slices. Serve with the vegetables.

Step 9

Optional, you can pour the left-over liquid over your sliced beef and the vegetables if you want.