Truly Tasty Corned Beef and Cabbage Recipe for St. Patrick's Day!

How do you make truly tasty corned beef and cabbage?  We did the testing so you can be the star of your St. Patty’s Day party!

We tried more corned beef and cabbage recipes than you can imagine.  We tried traditional recipes with water and broth as well as recipes with beer of course.  We tried making our own seasonings, we tried making it in the slow cooker and on the stove  And THIS is the winner!  Lucky for all of us it's easy AND has the best flavor!! 

Check it out...

Guinness Extra Stout Corned Beef and Cabbage

It’s an easy slow cooker recipe and with the spices and Guinness Extra Stout - the flavors are remarkable!

Serves: 8    Prep Time:  30 mins     Cook Time: 8 Hours

What you will need:
5-6 red potatoes, quartered
3-4 carrots, cut into 3 inch pieces
2 celery ribs, cut into 3 inch pieces
1 small yellow onion, quartered
1 corned beef brisket with spice packet, 3-3 1/2 lbs.
8 whole cloves
6 whole peppercorns
1 bay leaf
2 bottles of Guinness Extra Stout (not Guinness Draught)
1/2 small head cabbage, thinly sliced
prepared horseradish or your favorite spicy mustard
cheesecloth for spices

What to do:
In a large slow cooker, combine potatoes, carrots, celery and onion.  Add the corned beef (discard the spice packet).

Place the cloves, peppercorns and bay leaf on a double thickness of cheesecloth and tie closed with a string.  Place in slow cooker and pour Stout over the top of all ingredients.  The original recipe only called for 1 bottle of the stout, however we were concerned that it wasn’t enough liquid to cook all day and so we added a second bottle.

Cook covered on low for 8-10 hours or until meat and veggies are tender, adding the cabbage during the last hour of cooking.

Discard the cheesecloth with seasonings. Cut corned beef diagonally across the grain into thin slices.  Serve with vegetables and prepared horseradish or mustard on the side.

Now that’s cooking with beer.  Cheers!


Original recipe by: Karin Brodbeck in Taste of Home Magazine
Photo Credit: Simply Recipes



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