I tried my hand at corned beef and cabbage and it came out perfect! I slow-cooked the brisket in Guinness draught with garlic, onions, potatoes, carrots, and cabbage. I also served it with a balsamic vinegar reduction and stone ground mustard. I’ll definitely make this again!

  • @GonzakoEnglish
    2•11 hours ago

    what’s the recipy of it? the cabbage looks awesome

    • Tempus FugitOPEnglish
      2•5 hours ago

      Ingredients:

      • 3-4 lb corned beef brisket with seasoning packet
      • 1/2 head of cabbage, wedged
      • 1 lb carrots, baby or 3" slices
      • 6 or so potatoes, diced into 2" chunks or so
      • 1 medium onion, wedged
      • 4 cloves or garlic, minced
      • 1-2 cans of Guinness Draught
      • 1 bay leaf

      Instructions:

      1. Rinse the brisket under cold water and pat dry
      2. Place brisket in slow cooker and cover with seasoning packet and throw in the bay leaf. Pour Guinness over brisket until just covered. Use some water if the Guinness isn’t enough. Throw in minced garlic. Set slow cooker to low and leave for 4 hours.
      3. After 4 hours add carrots, diced potatoes, and wedged onions. Leave for 2 hours
      4. After 2 hours add wedged cabbage and cook for 1-2 more hours until brisket is fork tender.
      5. Remove brisket and let sit for 10 minutes. Remove other veggies and set aside.
      6. Slice brisket and plate with veggies. You can use some of the broth over the veggies to add flavor.

      Pretty simple and easy. I used a 10 quart slow cooker so if yours is smaller you may need to adjust some of the quantities of your ingredients. Sláinte 🍀