My husband is Polish and he likes his food with a lot of flavour. As corned beef can sometimes be a bit bland if it isn't spiced well I modified this version. I cut the brisket in half and placed it in the bottom of the preheated (on high) slow cooker fat side up. I then boiled the kettle and added enough water to come just to the top of the brisket. To this mixture I added: 1/4 cup of malt vinegar, 1/4 cup brown sugar, 3 tablespoons minced garlic (from the jar is fine), 1 tablespoon of peppercorns, 1/2 tablespoon of whole cloves, 1/2 tablespoon of mustard seed and 2 bay leaves. Stir well and add your vegetables. Turn slow cooker to low. I also added half a leek, and some swede (turnip) to the veggie mixture. I didn't have baby carrots so I chopped four regular carrots into large pieces. I will also add the cabbage one hour before I serve the corned beef. That way it will be cooked but still retain some crispness. Cheers and happy cooking :)
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My husband is Polish and he likes his food with a lot of flavour. As corned beef can...