Bone Suckin’ Corned Beef and Cabbage

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.