I made a decision to make the “actual factor” for St. Patty’s Day this 12 months and brined a 6-pound, well-marbled, first-cut beef brisket.
After its tub within the corned beef seasoning brine for five days, I made a decision to cook dinner the brisket in our sluggish cooker as an alternative of on prime of the range. I couldn’t match your entire brisket in my 5 1/2-quart sluggish cooker, so a 3-pound chunk went into the sluggish cooker and the remaining went again into the fridge.
At first, the brisket was submerged below the water. Once I checked to see the way it was doing after 1 1/2 hours, the meat had curled up and was protruding of the water. I pushed it down, however wasn’t terribly involved as a result of brisket tends to shrink fairly a bit. Certain sufficient, after 30 extra minutes, the brisket was, certainly, coated with liquid.
The brisket cooked for a complete of seven hours on low. I recommend you examine to see how the meat is doing alongside the way in which, although some people warn that you must by no means carry the lid of a sluggish cooker. I discover that it doesn’t add a lot cooking time in any respect. For me, and this explicit piece of meat, at that 7 hour mark, the corned beef was tender.
Alongside the brisket I served a casserole of chopped potatoes, cabbage, and onion, which I’d sautéed in bacon fats after which completed within the oven with some Comté cheese on prime. As a lot as we loved the brisket on the primary night time with the casserole, we loved the leftovers much more. I made this excellent corned beef hash twice and served it with poached eggs.
So, what to do with the opposite remaining brisket that didn’t match within the sluggish cooker? There was no query. When life provides you brined brisket, make pastrami.
