- Corned beef brisket, about 3 lbs
- 3 to 4 shallots, peeled and halved if large, or 1 large red or sweet onion, peeled and cut into crescents or chunks
- 1 tspn black peppercorns
- 1 to 2 large springs fresh thyme or 1 tspn dried thyme
- 1/4 tspn grated or ground nutmeg
- 2 12-oz bottled beer (preferably a lager)
- 3 to 4 medium turnips, peeled and cut into large chunks
- 4 to 5 medium yellow potatoes cut into large chunks
1. Rinse the corned beef brisket and place it fat side up in a large (5 to 6-1/2 quarts) slow cooker. Place the shallots or onion around the meat, and add the peppercorns, thyme, and nutmeg.
Pour the beer over the brisket, plus enough water as needed to just cover the meat. Cook on high for 4-1/2 to 5-1/2 hours or 8 to 10 hours on low.
2. Add the turnips and potatoes when about 1 hour is left on high cooking, or 1-1/2 to 2-1/2 hours left on low cooking.
More "Lost" Beef RecipesChipped Creamed Beef, Southern Style (1931)
Beef Stroganoff with Coffee (1981)
(Origin - "The Hamilton Cookbook - Cooking, Eating & Entertaining in Hamilton's World" by Laura Kumin, 2017. This recipe was adapted from "The Art of English Cookery: by Richard Briggs, published in 1788.)