For St. Patrick’s Day, I cooked a corned beef brisket in the crock pot. It was quite delicious and no real work. This is not something that even requires a recipe, although you can add veggies (carrots, onions and potatoes plus cabbage for the last 45 minutes) to the pot to serve with the finished brisket. I, however, primarily eat sandwiches, so I don’t bother.
3.5 lb corned beef brisket (plus pickling spice packet)
Water, to cover
1 cup beer
Place corned beef in a slow cooker, fat side down. Cover with liquid and cook for either 4 hours on high or 8 hours on low. Beef will be tender when done.
Cool on rack, then cut off fat layer before thinly slicing for serving.