Ingredients
- 2 to 2 1/2 pounds beef brisket, corned
- 1 onions, medium sliced thickly
- 1 stalk celery, (cut in 3)
- 4 potatoes, medium (peeled and halved)
- 4 carrots, medium (peeled cut in 3)
- 1 cup beef stock
- 1 bay leaves
- 2 garlic cloves, smashed
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dry mustard
- 1 cabbage head, medium (cut into 4 wedges)
- 1 teaspoon caraway seeds
How to Make
-
Step 1: Trim brisket of all visible fat, cut to fit 4 qt or larger crockpot, if necessary
-
Step 2: Place onion, celery, potatoes and carrots in bottom of crockpot, lay brisket on top. Whisk together beef stock, bay leaf, garlic, Worcestershire sauce and dry mustard. Pour over brisket, cover pot.
-
Step 3: Cook on low setting for 8 to 10 hours, adding cabbage wedges and caraway seed for the last hour of cooking.
-
Step 4: To serve, discard cooking liquid, slice meat, across the grain thinly,place on hot serving plates, accompany with the cooked potatoes, carrots, celery, cabbage wedges and your favourite mustard.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.