For as long as I can remember my family always prepared Corned Beef and Cabbage on St. Patrick's Day. I remember not particularly enjoying this meal as a young child, but as I grew older I and learned to appreciate the pallet of corned beef, I found an interesting twist to prepare this traditional meal. As I researched the history of St. Patrick's Day I found that this is not a traditional Irish meal; however, this is an Irish-American meal that immigrants created because the cost of pork was so high when many Irish natives moved to the United States, and brisket was the least expensive cut of meat to prepare at the time. This is a hearty, stick-to-your-ribs type of meal, and I hope you find this crockpot preparation easy for your busy schedules and the Guinness reduction a modern-day twist. Want the perfect end to this meal? Check out my Irish Car Bomb Cheesecake with a Whiskey & Guinness Ganache recipe or my Guinness Beer Bread as a side!
- 2-3 lb corned beef brisket with seasoning packet
- 4 carrots, peeled and chopped into 2-3” chunks
- 6-8 small-medium size red potatoes (unpee
- 1 large yellow onion, rough chopped
- 2 14.9ounce can of Guinness Draught
- 3 Tablespoons yellow mustard
- 1/2 cup brown sugar
- 2 Tablespoons grainy mustard
- 1 Tablespoon Worcestershire sauce
- 1 Teaspoon horseradish
- 1/2 Teaspoon salt
- 1/2 Teaspoon pepper
- 1 medium size head of cabbage, cut into wedges
Step 1: Rinse the corned beef under cold water and pat dry.
Step 2: Place the corned beef, fat side down in a 6 quart crock pot and add the onions and carrots around the beef.
Step 3: In a small bowl, mix the yellow mustard and seasoning packet together then spread the mustard mixture all over the top of the corned beef.
Step 4: Pour one bottle of beer around the beef.
Step 5: Sprinkle 1/2 cup brown sugar over top the beef, vegetables and beer.
Step 6: Top the beef and vegetables with washed red potatoes, pour second bottle of beer, cover and cook on low for 8 hours.
Step 7: Remove the potatos, set aside and add the cabbage wedges. Cover with the crockpot lid and coof for one more hour.
Step 8: Remove the meat, cabbage and the rest of the vegetables from the crock pot and set aside. Place a tent foil on top. I recommend placing in the oven on warm.
Step 9: Pour the remaining juices into a large skillet, and bring to a boil over a medium-high heat.
Step 10: Add in the horseradish, salt, pepper, grainy mustard, and stir well.
Step 11: Simmer your sauce on low for about 30 minutes of until your sauce reduces by half and begins to thicken.
Step 12: Slice the meat against the grain and serve with the glaze.
If you are strapped for time and don't have enough time to reduce your sauce, you can always make a gravy out of it by mixing 2 tablespoons of cornstarch in 1 cup of water, add it to your boiling sauce to thicken to a gravy.
Serve with your cabbage, carrots, potatoes. I also suggest serving your meal with the Kiss Me I'm Irish Guinness Beer Bread and Irish Car Bomb Cheesecake with a Whiskey & Guinness Ganache!
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