St Patrick’s Day Corned Beef And Cabbage

I was pulling up this recipe to see what type of beer it used, so I figured I might as well repost it for anyone still looking for a recipe for corned beef for St Patrick’s Day tomorrow. And I am going to take a picture this year, so when I invariably repost it next year it will be much cuter.

This post originally appeared in 2011.

Hope everyone (who celebrates it) had an awesome St Patrick’s Day. Ours was super fun despite Spencer being a smidgen under the weather. I cooked corned beef, cabbage, potatoes in the crock pot and made my legendary truffle brownies, that are mostly Martha’s with a touch of Amy. After I loaded up the crock pot, I realized I was making way too much food for two people and a toddler, so we invited the in-laws over for dinner.

I’m not sure if I have mentioned this on here before, but while I am no slouch in the kitchen, I am always intimidated cooking for my in-laws. They used to own/run/cook their restaurant (South American cuisine) and are excellent home chefs as well. Obviously. So, I decided to invite them over for some wacky crock pot meal I had never made before. (Hence the cake, father-in-law’s favorite.)

But, it turned out so, so good! I forgot to take a picture (bad blogger!) but I thought I might as well record the recipe for posterity.

Crock Pot Corned Beef and Cabbage with Beer!
2-3 pound corned beef brisket
1 onion
1 pound of potatoes (I used red potatoes, skins left on)
1 head cabbage
1 beer (I used Sam Adams Light, but I imagine any light lager or ale would do)

  1. Slice the onion in to rings and spread on the bottom of the crock pot
  2. Chop the potatoes into bite sized pieces and spread on to of the onions
  3. Remove the corned beef from the package, pat dry and trim any excess fat
  4. If a seasoning packet was included, rub on the corned beef. (If not, mix some mustard seeds, pickling spice, pepper and rub on the meat. Maybe throw a bay leaf in the pot too.)
  5. Put the meat on top of the potatoes.
  6. Pour the beer over the meat,
  7. Turn the crock pot on high for 2 hours and then turn it down to low. Cook for 5 more hours.
  8. Cut the cabbage in half through the core and then cut each half in to 3-4 wedges. Put in the crock pot on top of the meat, cover and cook another 1.5 to 2 hours.
  9. When the time is up, remove the cabbage first and put in a dish or platter. Remove the meat and put on a cutting board. Using a slotted spoon, remove the potatoes and onions and put in a dish or on a platter. Cover everything with foil to keep warm.
  10. Let the meat rest for 5 to 10 minutes, then slice against the grain and put on the platter or dish.
  11. Serve with warm toasty bread. YUM.

Serves 4 and tastes best with Black and Tans

Slow Cooker Corned Beef and Cabbage with Potatoes

St Patrick's Day 2012

 

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