Description
This is the kind of meal that fills the house with that cozy, slightly salty comfort smell you can’t rush. It’s simple, forgiving, and perfect for days when you want dinner to cook itself while you get on with life.
Ingredients
Units
Scale
- 1 kg pickled corned beef brisket
- 1 onion, roughly chopped
- 3 large carrots, halved lengthwise
- 1 celery rib, cut into 3 pieces
- 10 cabbage leaves, peeled from the head
- 10 to 15 whole peppercorns
- 4 whole cloves
- 4 to 5 garlic cloves, smashed
- 1 tsp mustard powder
- 2 bay leaves
- 1 chicken stock cube
- Hot water, enough to reach 3/4 up the brisket
Instructions
- Rinse the 1 kg pickled corned beef brisket well under cold water to remove excess surface salt.
- Don’t skip this, or the end result may be too salty.
- Add the 1 chopped onion, 1 celery rib, 4 to 5 smashed garlic cloves, and 4 whole cloves to the bottom of the slow cooker, so the brisket doesn’t sit directly on the base.
- Place the rinsed brisket on top, fat side up, if it has one.
- Sprinkle over the 10 to 15 peppercorns, 1 tsp mustard powder, and 2 bay leaves.
- Crumble the 1 chicken stock cube evenly over the top.
- Carefully pour hot water around the sides of the brisket until it reaches about 3/4 of the way up.
- Don’t fully cover the meat. You should still see the seasoning on top.
- Cover and cook on HIGH for 5 hrs.
- About halfway through, gently turn the brisket over so it cooks evenly.
- After 5 hrs, tear the 10 cabbage leaves in half and add them to the slow cooker along with the 3 halved carrots.
- Press the vegetables gently into the liquid so they soften properly and don’t dry out.
- Cover again and cook for another 2 hrs, checking once or twice to make sure the cabbage stays mostly submerged.
- When done, lift the brisket out carefully and rest it for 10 minutes before slicing against the grain.
- Spoon over some of the cooking liquid and serve with the carrots and cabbage.
Notes
Created, prepared, tried, and tested Melanie: SA Tasty Recipes, Saffas Daily Recipes,
