Bone Suckin’ Corned Beef and Cabbage
2023-04-05- Cuisine: American
- Course: Dinner, Lunch
- Skill Level: Intermediate
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- Yield: 6
- Servings: 6
- Cook Time: 6:00 h
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Ingredients
- Bone Suckin’® Hot Seasoning & Rub, 3 Tbsp
- Bone Suckin’ Sauce®, 1 Cup
- Water, 6 Cups
- Lager Beer, 2 12 oz bottles
- Sea Salt, 1 Cup
- Brown Sugar, 1 Cup
- Pickling Spices, 1/4 Cup
- Beef Brisket, 6 lbs
- Head of Cabbage, 1
Method
Step 1
In a large resealable container or roasting pan, pour water and 1 bottle of beer. Add salt and sugar and let sit until they are dissolved. Mix in pickling spices. Pierce brisket all over with a sharp knife. Place brisket in container and weigh down. Cover and refrigerate for 7 to 8 days. Turn meat once a day to ensure brine is getting to all the meat.
Step 2
When brining process is done, rinse meat with cold water and wrap tightly in plastic wrap. Brisket may be stored like this for up to 2 days.
Step 3
To cook, place meat (and cabbage, if so desired) in a slow cooker and pour Bone Suckin’® Sauce, 1 bottle of beer and cover completely with water. Set slow cooker on high setting and cook for 6 hours.
Step 4
After cooking food, cut corned beef against the grain in 1/4 inch strips and serve with cabbage on the side. Makes great sandwich meat, with Bone Suckin’® Sweet Spicy Mustard for Reuben’s. Enjoy! *Notes: This processing method is natural way of corning beef. The beef will not be pink like most corned beef, but will taste the same.
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