The most tender, flavorful corned beef you’ll ever eat, plus steamed vegetables you’ll actually enjoy1
1 2.5-3.5 flat-cut corned beef brisket, including seasoning packet
5–6 cloves garlic, smashed and peeled
1/4 cup apple cider vinegar (with the mother, like Bragg’s)
Enough water, beer, or both to cover the brisket
1/2 head cabbage, sliced into 1/2″ slices
4 large carrots, peeled and chopped into 1–2″ chunks
1 small onion, sliced
1 1/2 pounds baby or fingerling potatoes
1 cup chicken broth
2 tablespoons apple cider vinegar (I use Bragg’s)
2 tablespoons olive oil (I use our bacon olive oil)
1 teaspoon Creole or other mild coarse mustard
Salt and pepper to taste
Cut open the package over the sink and drain the excess liquid (there’s usually quite a lot). Place the brisket in the bottom of the crockpot. Add smashed garlic, the contents of the seasoning packet, apple cider, and enough liquid to cover the roast. Cook on high for 6-8 hours.
To prepare the vegetables in an electric pressure cooker (this is our favorite), place the prepared veggies in the pot of the pressure cooker and add 1 cup chicken broth. Use the manual setting for 8 minutes, then use the quick release. While the vegetables are cooking, whisk together the vinegar, oil, and mustard. (If you aren’t using a pressure cooker, steam them in the chicken broth on the stovetop or microwave).
While I’m not really a beer expert, I recommend a local or European beer.