Allison Cafe

Mar
18
2009

Corned Beef and Cabbage with Guinness

My first attempt at making corned beef and cabbage was a success, well sort of. Let me explain. The flavors came out wonderful. The Guinness stout beer lends a rich flavor to the dish. However, I learned a few basic techniques that I will share with you here for crock pot cooking that might have made the texture of the corned beef more like what we were expecting. (thanks to my husband for enjoying the dish even though it wasn’t the perfection I was seeking, you are wonderful!)

Corned beef and cabbage is a traditional Easter Sunday dinner in Ireland, but it is a St. Patrick’s Day must for us in America! Here are some other useful tips I found online for making this dish.

Corned Beef and Cabbage

Ingredients

Guinness

3 pounds of corned beef (ready to cook)

3 large carrots, peeled and cut into bite sized pieces

3 large potatoes, peeled and cut into bite sized pieces

2 large yellow onions, quartered

1 green cabbage, cored and cut into 8 pieces

1 sprig thyme

1 bay leaf

2 cups water

1 cup Guinness Stout or Harp Lager

Preparation

In the slow cooker, combine the beef (fat side up so the meat can absorb the juices), carrots, potatoes, onions, cabbage, thyme, and bay leaf – in that order. Add the water and beer. (make sure the meat is covered in liquid)

Cover and cook on low for 8 to 10 hours (know your crock pot’s cooking prowess, I overcooked mine by letting it go the full 10 hours) or until the the meat and vegetables are very tender. Remove and discard the thyme and bay leaf.

Transfer the beef to a cutting board and cut into thin slices. Divide the mat into shallow bowls, surround with the vegetables, and spoon some of the cooking liquid over the top. Serve immediately.

To Drink: Guinness (of course!), Murphy’s or Harp Lager.