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Corned Beef, Potatoes and Sauerkraut

Source of Recipe


From "Art of the Slow Cooker" by Andrew Schloss



List of Ingredients



• 1 corned beef brisket (about 2½ pounds)
  
• 2 medium onions, quartered
  
• 1 bag (about 32 ounces) refrigerated sauerkraut, drained and rinsed
  
• 2 pounds small round potatoes (red-skin or golden), halved
  
• Ground black pepper
  
• ¼ tsp ground allspice
  
• 1 can (about 12 ounces) beer
  
• 1 bay leaf
  
• .
  
• Spicy brown mustard or horseradish (optional)
  






Instructions



1. Place corned beef, fat side down, in a 5- to 6-quart slow cooker. Add onions, sauerkraut, and potatoes in even layers. Season with pepper to taste and allspice, pour the beer over all, and nestle a bay leaf in the center.
   
   
2. Cover the cooker and cook on High for 4 to 5 hours, or on Low for 8 to 10 hours, until the corned beef and potatoes are tender. Discard the bay leaf and onion quarters.
   
   
3. Lift the potatoes with tongs or a slotted spoon and arrange around the perimeter of the serving platter. Mound the sauerkraut in the center. Carefully transfer the corned beef to a cutting board and cut across the grain 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.
   
   Makes 6 to 8 servings.