Easy Crock-pot Bourbon Corned Beef & Cabbage
1 cup "Bourbon" Craft Salt
1 qt. water
1/4 cup brown sugar
1 cinnamon stick, crushed
1 tsp mustard seeds
1 tsp black peppercorns
4 whole cloves
4 whole allspice berries
6 whole juniper berries
2 bay leaves, crushed
1/4 tsp ground ginger
2-4 lb. beef brisket, flat or point, trimmed of fat
1 tbl oil (vegetable, olive, etc.)
1 cup of your favorite Irish beer (we like Smithwicks personally)
1 cup beef or veggie stock
1 small onion, cut into quarters
2 carrots, peeled and chopped
Parsley/Chives/Green Onions for garnish
Pour water into a large pot with salt, sugar, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Bring to a simmer until salt and sugar dissolve.
Remove from heat and add ice. Stir until the ice has melted.
Cool the brine. Place the brisket in a gallon zip lock bag, pour in the cooled brine. Seal and lay flat on a tray or baking dish in case of leakage, cover and place in the refrigerator for up to 10 days.
Check daily to make sure the beef is completely submerged. I like to flip the brisket at least once daily.
After 10 days, remove the brisket from the bag and rinse the brine from the meat. Pat dry with a paper towel.
Heat the oil a skillet or cast iron pan to searing hot. Carefully add the brisket, watching for oil spatter.
Put a hard sear on the brisket on both sides, place the meat into a dutch oven or crock pot. Add beer, veggies and stock. Cook low and slow until the brisket is falling apart, usually 4-5 hours.
Slice the brisket thin and serve over the cooked veggies. Garnish with parsley, green onions, or chives. Enjoy!