Ingredients:

• Baby Carrots
• 1 Medium Onion, chopped
• Corned Beef Brisket with Spice Mix Packet
• 1 Carton (32 oz.) Beef Broth
• 1 Cup Beer
• 1/2 Tablespoon Ground Black Pepper
• 2 Tablespoons garlic, chopped

Directions:

• Line your crockpot.
• Add baby carrots into the crockpot.
• Add chopped onions into the crockpot.
• Add the corned beef brisket on top of the onions and baby carrots.
• Sprinkle the pepper over the brisket.
• Add chopped garlic to the crockpot.
• Sprinkle the spice mix packet over the brisket.
• Cook on low for 9-12 hours, until the the brisket is at least 145°F, but 180-205°F is preferred for optimal tenderness.

Notes:

• My Corned Beef Brisket was around 3.5 pounds and we ate on it for days!
• If you don’t want to use the beer, then add an additional can of beef broth instead.
• Instead of the ground black pepper, I could do 1 tablespoon of peppercorns.
• You could use several garlic cloves instead of chopping it up.
• I cooked mine for 8 hours, then added in a half of a head of cabbage and 1.5 pounds of potatoes and cooked it for another 2 hours, still on low. Make sure that the veggies are submerged in the broth as much as possible. You can customize this part to fit your preferences AND base it on the size of your crockpot!

The corned beef was fork tender and the veggies were cooked to perfection. This recipe is really simple and easy to customize, especially if you’re feeding a large crowd. We had so many leftovers, I was able to try corned beef hash for breakfast the next morning. I don’t know why I thought I didn’t like corned beef?!?! However, this recipe has totally redeemed this dish for me and I will be putting it on the menu way more often! Especially this St. Patrick’s Day!

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