An Irish corned beef and cabbage recipe.

What You Need

3 lb uncooked corned beef brisket (in pouch with pickling juice is okay)
2 carrots, chopped into 2″ pieces
5 small red potatoes, halved
1 onion, quartered
1 small turnip, chopped into 2″ pieces
3/4 cup malt vinegar
1/2 bottle (6 oz) Irish stout (Guiness?)
1 tsp mustard seed
1 tsp coriander seed
1 tsp black peppercorns (whole)
1 tsp dill seed
1 tsp allspice (whole)
1 bay leaf
1 small (2 Lb) head cabbage, cut into wedges

How To Make It:

In a 6 qt. crock pot, place the carrots, potatoes, onion and turnip in bottom.
Add in the malt vinegar and stout and bay leaf.
Combine the dry spices (except bay leaf) in a small bowl and rub on all sides of the brisket.
Place the corned beef brisket on top of the vegetables in the crock pot.
Cover and cook on low for 8 hours.
Add the cabbage wedges and cook an additional 3 hours on low.
Serve with coarse grain mustard and horseradish sauce.

Tips:

You can get horseradish sauce at most grocery stores or make your own using 1/2 pint of whipping cream and 3 tablespoons of prepared horseradish. Whip the cream until it peaks, then fold in the horseradish.