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Easy Crock-pot Bourbon Corned Beef & Cabbage


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!

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