SUZANNE MAHONEY’S CORNED BEEF & CABBAGE
1 organic beef brisket
¼ cup pickling spices
1 onion, cut into quarters
Drizzle of olive oil
2 cans beer (Alan uses gluten-free beer)
4 carrots, cut on diagonal in 4 pieces
3 potatoes, quartered
1 cabbage, quartered
Generously rub the pickling spice on all sides of the brisket. Place the onion pieces into a slow cooker and drizzle with olive oil. Place the seasoned brisket on top of the onions. Pour the beer into the slow cooker (careful not to knock the spices off the meat). Cover and slow cook on low for about 3 hours.
Remove the lid and add the carrots, potatoes and cabbage. Cover and continue cooking for another 3-5 hours until the corned beef shreds easily and the vegetables are tender. To serve, placeindividual pieces of corned beef with cabbage, onion, carrots and potatoes into shallow serving bowls and cover each with a spoonful of sauce. Pass the yellow mustard! Happy St. Patrick’s Day!
- Jason Latshaw