The recipe of American corned beef, which differs from the usual for us cooking method by the fact that the meat is well salted in marinade with spices and then boiled. For corned beef is better take the front of the beef brisket. And from her cut will be depend on what piece of meat you get as a result. If this the wider and flatter side of the brisket, the meat will be very tender and it can be easily cut into thin slices. And if you take the more pointed edge of the brisket, corned beef will also be tender, but falling apart. Put the meat in a slow cooker (slow cooker) together with potatoes, carrots, celery and thick slices of cabbage and put out in beer and pickling seasoning. Share with friends: 
Time: 9 hours 20 minutes. Difficulty: easy Servings: 8-one 0 The recipes are used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 700 gr. medium-sized potatoes with red peels, cut in half
- 4 carrots, cut into pieces of 5 cm.
- 1 large onion, sliced into 1 cm slices.
- 2 stalks of celery, peeled and chopped into pieces of 5 cm.
- 2-3 sprigs of fresh thyme
- 1 piece weighing 2 kg. boiled corned beef from beef brisket, rinse
- 360 ml. stouta (dark beer)
- 2 tbsp. l seasoning for pickles
- Half a head of small cabbage with a stalk, sliced thick
- 0.5 tbsp. sour cream
- 1/4 Art. horseradish
- 2 tbsp. l whole grain mustard
- 3 tbsp. l (45 gr.) Butter
- 0.5 tbsp. parsley leaves chopped
Recipes with similar ingredients: potatoes, carrots, onions, celery, thyme, beef, dark beer, seasoning for pickling vegetables, white cabbage, sour cream, horseradish, mustard whole grains, butter, parsley
Recipe preparation:
- Put potatoes, carrots, onions, celery and thyme in a bowl 6 liter slow cookers Put the brisket on the vegetables and add beer and seasoning for pickles. Add enough water to cover the brisket. Cover and cook with low heat, until meat and vegetables are tender, about 8 hours.
- Put the cabbage on the brisket (it’s okay if the pan seems crowded), cover and cook until soft, another 45 minutes – 1 hour.
- In a small bowl with a whisk, mix sour cream, horseradish and mustard.
- Remove the cabbage and mix in a large bowl with 1 tbsp. l (15 gr.) butter and pepper to taste. Take out the meat and give it to him relax. Remove the remaining vegetables (if desired, leave some the liquid in which they were cooked to serve with the dish) and mix with parsley, the remaining 2 tbsp. l (30 gr.) Creamy oils, salt and pepper to taste.
- Cut corned beef across the fibers and serve with vegetables, sauce from horseradish and broth, if desired.
