Ingredients
1 6-pound corned beef brisket with spices
1 large onion (#3 cone)
12 ounces light lager beer
2 c. chicken or beef stock
3 bay leaves
1 large green cabbage, cut into 12 wedges (leave core intact)
1 lb. carrots, trimmed and cut in half
3 lbs. Yukon gold potatoes, cut in half or quarters
Directions
Trim excess fat from corned beef brisket. Preheat Braiser Pan over medium heat. When several drops of water sprinkled on pan skitter and dissipate, approximately 5-7 minutes, place corned beef in pan, fat side down. Place cover on pan slightly ajar and cook corned beef until browned on all sides, approximately 15 minutes. If corned beef does not fit in pan, cut into 2 pieces, browning each piece separately. Add onions, beer, stock and bay leaves. Cover. When Vapo-Valve clicks, reduce heat to low and cook for 4 hours. Add cabbage, carrots and potatoes in pan around corned beef and cover. Cook for an additional 1 - 1 1⁄2 hours until meat and vegetables are tender. Slice meat on the diagonal into thin slices and serve with some of each vegetable and a little bit of braising liquid.
Recipe can also be found on recipes.saladmaster.com
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