Corned beef and cabbage is one of the most popular dishes to serve on Saint Patrick's Day, which occurs on March 17 every year. Although it is not an authentic Irish meal, it has become a favorite tradition for the holiday. With good reason, it is delicious. For the past several years I have attempted several methods for cooking the holiday favorite and the results have been less than stellar. In the oven it was too dry, I was afraid to leave for work with the stove left on all day (e.t.c.). The following recipe is an incredibly easy way to prepare the dish so you have more time to enjoy your green beer and participate in the holiday festivities. The results are tender, delicious, and flavorful! This recipe is foolproof! The leftovers are great on sandwiches and you can even make a home-made corned beef hash by using corned beef, potatoes, and whatever else you want to toss in - it blows the canned stuff out of the water!
- Corned Beef Brisket (any size)
- 32 oz bottle of Guinness Stout
- 1 head of cabbage (medium-large)
- 1 small onion
- 2-3 cups of water
- carrots, potatoes (optional - I did not use them in my recipe)
Chop the onions and set aside. Place the Corned Beef Brisket in a slow cooker, fat side facing down with the juices used for brining and add the seasoning packet. Add onions and Guinness (if you would like to add potatoes or carrots; now is the time to do so!). Pour enough of the water into the slow cooker to just cover the entire Corned Beef Brisket and cook on low for 10 hours. Cut the cabbage into quarters (or whatever shape you prefer) and cook for an additional hour. Take the meat out of the slow cooker, let the brisket rest for about 10-15 minutes before slicing it. Remove the vegetables and place them in a serving bowl.