Corned Beef and Cabbage with Dijon Roasted Potatoes
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INGREDIENTS:
3-4 Pound Uncured Corned Beef Brisket (First Cut)
Seasoning Packet which comes with the brisket
1 Teaspoon onion powder
½ Teaspoon onion salt (alternative is garlic salt)
6 Cloves of garlic
1 Yellow onion
1 Can (14.5oz) Guinness Draught Stout Beer
½ Cup water
1 Medium head of cabbage
KITCHEN ESSENTIALS FOR THIS RECIPE:
Whisk
Cling Wrap
Preparing the Meat Rub
Combine the contents of the seasoning packet with onion powder, onion/garlic salt and smoked paprika in small bowl
Gently whisk together the ingredients
Preparing the Meat
Rinse the brisket, pat dry and place on cutting board ‘fat’ side down
Slowly sprinkle the rub mix onto the meat and gently rub into the meat
(You can season both sides)Place a sheet of cling wrap on counter - if you have not seasoned the ‘fat’ side, spread some of the remaining seasoning onto the cling wrap and place the meat on top of it with fat side down
Refrigerate for few hours
Remove from refrigerator about 30 min before cooking
Preparing to Cook
Turn slow cooker on ‘Low’ setting
Chop the garlic cloves
Cut/chop onion up into smaller pieces
Cut the cabbage into chunks about 3 hours before cooking
NOW FOR THE FUN PART - COOKING!
Place chopped onion and garlic into slow cooker
Place meat (fat side down) on top of the onion/garlic
Slowly pour entire can of beer & water over the meat
Cover & cook on low for 9 hours (+/- 1 hour depending on weight of meat)
3 Hours before serving, add cabbage to slow cooker (check how much liquid is remaining, if needed - add ½ cup of hot water & cover, check every hour to ensure the cabbage is softening)
Once ready, remove from slow cooker - slice against the grain
