Every St. Patricks Day [since Joe and I moved in together, a long time ago] I make corned beef with potatoes, cabbage, onions & carrots. He loves it. About two years ago I tried something new and we don’t have our corned beef any other way.
Today I’m sharing with you my secret to amazing corned beef and cabbage.
To be honest my recipe is really easy, in fact there isn’t much to the corned beef. Its all in the cabbage…
1 Package of Corned Beef [already in seasoning]
1 11.2 oz Guinness Beer
3 Russet Potatoes [cubed]
1 1/2 cups of Baby Carrots
1/2 white onion [julienned]
1 small head of cabbage chopped [core removed]
2 cloves garlic
Salt & Pepper
2 tbsp Olive Oil
Start by placing the corned beef in your slow cooker.
|This is my personal favorite brand of corned beef|
Open the beer [take a sip] and pour it into your slow cooker… I have a larger slow cooker and this package of corned beef was big [we like leftovers] so my 11.2 oz bottle of Guinness was not enough to cover the corned beef. Its not a big deal just add water [or beef stock if you wish] until your corned beef is covered.
After 7 or 8 hours and you are almost ready to serve, start your sauteed cabbage.
Heat oil in a large skillet over medium high heat. Add garlic then the onions, sprinkle with salt and pepper.
|it should look like this|
Place on a plate with some potatoes and carrots from the slow cooker, then top with your sauteed cabbage.
This recipe was shared with