Corned Beef Brisket with Sauerkraut and Potatoes
1 medium onion, sliced
32 oz. sauerkraut (bag of refridgerated kraut if you can get it)
2 lbs. small red potatoes (smallest you can find)
1/4 tsp. ground allspice
12oz. beer (not light beer - regular Budweiser works fine)
1 bay leaf
ground black pepper to taste
spicy brown mustard or horseradish (optional)
Place the corned beef, fat side down, in a 3qt. or larger slow cooker. If the brisket comes with spices, seal them in a fabric spice bag and place on top of the brisket. Add the onions, sauerkraut, and potatoes. Season with pepper and allspice. Pour in the beer, and nestle a bay leaf in the center. Cover and cook for 4-5 hrs. on high or 8-10 hrs. on low. Discard the bay leaf. Discard the onions if you don't want them.
Lift the potatoes with a slotted spoon and arrange them around the perimenter of a serving platter. Mound the sauerkraut in the center. Transfer the beef to a cutting board and cut into thick slices. Arrange on top of the sauerkraut, and spoon some of the cooking liquid over the meat. Serve with spicy brown mustard or horseradish if desired.
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