- (3-4 lbs) Beef Brisket
- (3-4 cloves) Garlic, minced
- (to taste) Black Pepper
For the brisket:
3-4 lb. corned beef brisket preferably brined at home
3-4 cloves garlic minced
black pepper to taste
For the sides:
1 large head of cabbage
2 cloves garlic
butter or ghee
spices to taste such as caraway thyme, and basil
First, drain brine, rinse brisket under cool water, and put in Crock-Pot. Add garlic, pepper, and enough fresh water to just cover meat. (Do not use the brine ... it will be too salty!)
Turn the Crock-Pot on low and cook for 8 hours.
About half an hour before beef is done, chop cabbage, onion, garlic, and carrots.
Saute onions, garlic, and carrots in butter or ghee in large skillet until somewhat soft.
Add cabbage and spices and cook until soft. Add a little corned beef water from the crockpot if it starts to get dry.
Serve the corned beef over the cabbage and veggies.