Stolen off the internet, then modified with my non-olive eating friend's secret caper ingredient ... guess that makes it our own recipe!
Ingredients
1 medium onion, cut into wedges (.10)
4 medium potatoes, peeled and quartered (.40)
1 pound carrots - cut into medium sections (like 3 per carrot) (.25)
3 cups water (enough to COVER the meat - meat cooked without water cover will get tough and dry)
3 garlic cloves, minced (.20)
1 Tbsp Capers, rinsed (.35)
2 tbsp cider vinegar & 2 tbsp sugar (optional)
1/2 teaspoon pepper (.01)
1 (3 pound) corned beef brisket with spice packet, cut in half ($6.05)
1 small head cabbage, cut into wedges (.79)
Directions
1.Place the onion, potatoes and carrots in a 5-qt. slow cooker. Combine everything else up to the meat and contents of spice packet; pour over vegetables. Top with brisket, then cabbage. Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Remove bay leaf before serving.
Let's see what happens, friends!
Complete with a green tablecloth and some genuine (home brew) ALE!, this was my first ever Corned Beef - and it was one to remember! Well be featuring it again in another year! YEAH US!
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