I spent many years boiling the brisket and trying to adjust the heat under the pot just right so it wouldn't toughen on me. That was a nuisance. Finally in 2013 I decided to try making it in my crock pot and ever since have not fussed with it on the stove top. The crock pot does a beautiful job. So get it started first thing in the morning before you head out to work and when you arrive home the meat is all done.
That being said, I boil the cabbage, potatoes and carrots in a separate pot. If you cut the vegetables to similar sizes everything cooks together nicely in the one pot. And, if you prep the vegetables ahead you probably are looking at 45 minutes to an hour tops and the whole dinner will be ready to serve.
- 3 - 3 1/4 lb. corned beef brisket - point cut (or flat cut - your choice)
- water to cover the beef
- 1 1/2 tsp. black peppercorns (about)
- 4-6 small bay leaves
- 1 tsp. mustard seed
- or use seasoning packet inside the brisket
- Place all of the ingredients in the crock pot or slow cooker.
- If you are heading out to work set it to low and it will be ready when you come home.
- If you are staying at home, set to high and cook for about 4 - 4 1/2 hours. Turn the heat off and let it rest in the warm liquid while the vegetables are cooking.
- When you cut the brisket, make sure you cut against the grain to get tender meat.
2015 Costs: Our 2 1/2 lb. brisket cost me $11.03 after using an in-store coupon for $4.00 off and was enough for 3 good sized portions. I suggest 3 pounds to adequately serve four people. My total cost two years later was $14.97, feeding four for $3.71. There's no getting around the rising cost at the grocery store. One thing that will help you is getting on sale meat and potatoes to bring the cost down.