We love the slightly sweet braising liquid, and we heartily approve of what the dill, peppercorns, and clove add to the flavor of the beef. The flavor is not overpowering, but the savory smell is enough to drive you crazy during the last hour or two of cooking.
1 3-4 lb corned beef brisket
1 large onion, roughly chopped
3 carrots, chopped
3 ribs celery, chopped
1 can tomato paste
12 oz dark beer (stout or porter work well here)
scant 2/3 cup brown sugar
1-2 cups chicken broth
water (as needed)
12 peppercorns
3 whole cloves
1 T dill weed
Mix tomato paste, beer, and brown sugar in a medium bowl. Add 1-2 cups chicken broth and enough water to make 6 cups of liquid. Add peppercorns, cloves, and dill weed.
Place onion, carrots, and celery in a large crockpot or slow cooker.
Rinse corned beef brisket well, and place atop vegetables. Pour beer-broth mixture over the top. Cover and cook on high for 8 hours, or until the beef is tender.
Remove beef from the crock pot; cut diagonally across the grain into 1/4 inch slices. Discard broth mixture.
We talk about this recipe HERE.
