our favorite SLOW COOKED BROWN SUGAR CORNED BEEF
4-5 1/2 pound corned beef
1 sweet onion, quartered
1 cup sugar
1 tablespoon Grandma’s Molasses
12 ounce Moose Drool Brown Ale
1/2 teaspoon ground bay leaf
2 stalks celery, finely sliced
Seasoning from below or Seasoning packet from meat package
1 teaspoon Herbs de Provence
1 large bag baby carrots
1 pound Baby potatoes
- Arrange carrots, celery and onions on bottom of slow cooker.
- Add the corned beef to a large slow cooker.
- Tuck potatoes around the sides.
- Whisk together the sugar, molasses and seasonings together.
- Whisk in the beer
- Pour over the corned beef.
- Cover and cook 1 hour on high.
- Reduce heat to low and cook another 5 hours.
- Let cool slightly before slicing or shredding for Reuben sandwiches.
- Serve with cooking juices for gravy over meat and potatoes.
SEASONING
1 tablespoon mustard seeds (optional)
1 teaspoon trim-colored peppercorns
1/2 – 1 teaspoon anise seeds
8 whole cloves
4 cardamom pods
4 LARGE bay leaves (crushed)
or 1/2 teaspoon ground bay leaves
1 tablespoon ground coriander
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground ginger
- Heat a medium sized heavy bottomed skillet or pot over medium heat.
- Add the mustard seeds (if using), black peppercorns, anise seeds, cloves, and cardamom pods.
- Toast for 2 to 3 minutes, until they are fragrant.
- Pulse the toasted seeds and bay leaves in a spice grinder a few times.
- Add in the ground coriander, red pepper flakes and ground ginger.
- Use as you normally would when making corned beef.