Corned beef derives its name from a centuries-old preservation method for preserving meat. Corned refers to the large pieces of salt – which resembled kernels of corn – that were placed on beef brisket to prevent oxidation and spoilage. Although the method of preserving corned beef has changed – it is now cured and brined – the name has stayed the same. Braising is the ideal method for making corned beef fall-apart tender – the moist heat envelopes the meat, permeates it and breaks down the connective tissue that makes it tough.

Things You'll Need

Heat 2 tbsp. olive oil in a saute pan over medium-high heat for four minutes. Add 1 cup diced white onions, 1/2 cup diced celery and 1/2 cup diced carrots to the saute pan, and cook until slightly brown. This should take about five minutes. Place the vegetables, along with five quartered red-skinned potatoes, in the bottom of the slow cooker in an even layer.

Rinse the brine from the corned beef. Place the corned beef over the vegetables. Add 1 cup stout ale, 1 cup beef stock, 1 cardamom pod, 1 tsp. coriander seeds, 1 whole clove, and enough water to reach halfway up the sides of the brisket to the slow cooker. Place the lid on the slow cooker.

Adjust the heat to low and cook for Eight and one-half hours. After eight hours into the cooking process, heat 1 tbsp. olive oil in a saute pan over medium-high heat for four minutes. Saute 1 medium cabbage head, cut into quarters, until softened. Remove the corned beef and vegetables from the slow cooker.

Slice the corned beef across the grain and serve with the vegetables.