View allAll Photos Tagged stpatrick
usually we just boil or roast the brisket, because we had more time to prep this year i used the slow cooker. 4.5 hours in the slow cooker with chicken stock, water, salt, peppercorns, celery, and onion. then into the oven to crisp up - 400F for 10-15 minutes. while the brisket is in the oven, stash the cabbage wedges into the slow cooker to boil and soak up those flavors. allow the brisket to rest for 5-7 minutes then serve.
really liked this method.