St. Patrick’s Day is coming up, and what better way to celebrate than with a pint of Guinness and a plate of delicious corned beef and cabbage? Can’t beat that!
But you know what’s better? Slow-cooking your corned beef to succulent perfection. Traditional cooking methods call for placing your corned beef in a large pot or dutch oven with water and letting it boil. And it comes out great that way, don’t get us wrong. But slow-cooking your corned beef can make a difference. Add beer to the mix, and the flavors pop right out from that corned beef. Here’s a quick recipe for slow-cooked corned beef and cabbage!
What you’ll need:
1 (4 lb.) corned beef brisket
1/2 head of cabbage, chopped coarsely
4 cups of water
6 ounces of beer (We recommend Guinness or an Irish Stout)
1 onion, cut into small, bite-sized pieces
10 baby red potatoes, cut in quarters
4 large carrots, peeled and cut into matchstick pieces
Place the onion, potatoes, and carrots in a slow cooker. Pour in your water and lay the corned beef brisket on top of your veggies. Gently pour beer over the brisket. Open the spice packet that comes with your brisket, sprinkle it on top. Cover your slow cooker, and set cooking temperature on high.
Cook the corned beef for roughly 8 hours. One hour before you want to serve, place in the cabbage and stir well. Cook for an additional hour. Serve with a pint of Guinness or beer of your choosing!