St. Patrick’s Day is this coming Sunday and that means one thing to my husband… Corned Beef and Cabbage! I must admit, that I have never-ever been a big fan of corned beef and cabbage. Most of the time the corned beef is dry, chewy and tasteless — and the cabbage just tastes like mushy baby food! Icky! But when Mark asked for corned beef for St. Patrick’s Day I knew I had to give it a try.
This is by far the most amazing corned beef and cabbage that I have ever ate — let alone made. The beer and spices make the corned beef melt-in-your-mouth tender and flavorful, and the cabbage still has a nice crispy bite to it! No soggy baby food cabbage or leathery corned beef here!
In the dozens of times I have made this recipe it has never failed. The best part — it cooks in the crockpot all day while I am at work! How easy is that!?! Mark nor I like a ton of hearty vegetables with our meals so I normally leave out the carrots and the potatoes; and I time the corned beef so that I get home with one hour left to cook when I get home so I can just toss in the cabbage.
If you are looking for a fail proof recipe this St. Patrick’s Day trust me — this is the one!
Corned Beef and Cabbage
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6 Cloves Garlic, crushed
2 Small Onions, cut into quarters
3 cups Water
12 ounce New Castle Beer
2 1/2 tablespoons Sugar
2 tablespoons White Vinegar
4 pound Corned Beef Brisket
1 pound bag Baby Carrots (if desired)
1 pound Small Red Potatoes, quartered (if desired)
1 head of Green Cabbage, cut into 1″ strips
Seasoning Packet, included with Corned Beef Brisket
1/2 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
In the bottom of your crockpot place the wedges of onions and the crushed garlic. (The onions will act as a “stand” for the corned beef so it does not touch the bottom of the crockpot and dry out while cooking.) Place the corned beef onto of the onions and the garlic.
In a medium sized mixing bowl stir together the water, beer, sugar and vinegar. Pour the mixture over the corned beef. Sprinkle the seasoning packet included with the corned beef, salt and pepper onto the top of the corned beef.
Cover the crockpot, turn it on low and cook the corned beef for 8 hours. After 4 hours of cooking add in the potatoes and the carrots, if you desire. Cover and continue cooking. With 1 hour remaining, add the cabbage to the crockpot. Cover and continue to cook for the remaining hour.
Source: adapted from Family Fresh Meals.