Corned Beef + Cabbage Stewed In Dark Beer

Try this delicious twist on an old Irish favorite for St. Patrick's Day.

March 16, 2016
corned beefPhotograph by Brent Hofacker/Shutterstock

Serves: 8

1 ¼ lb sm red-skinned potatoes, halved
3 medium carrots, peeled and cut into 2-inch pieces
2 cloves garlic
1 tbsp brown sugar
1 bay leaf
3 pounds corned beef brisket
3 cups water
1 bottle (12 oz) dark beer
1 small green cabbage, cut into 8 wedges

Advertisement
Advertisement

Like what you're reading? Sign up for Today’s Organic Life newsletter for must-have tips sent to your inbox.

Related: Real Irish Soda Bread

1. Combine potatoes, carrots, garlic, sugar, and bay leaf in large slow cooker. Put brisket on top of vegetables and add water and beer. Cover and cook on low 8 to 10 hours. Add cabbage for last 1 ½ hours.

2. Remove beef fro slow cooker. Let rest, loosely covered, 5 to 10 minutes before slicing. Remove and discard bay leaf. Remove vegetables with slotted spoon and serve with corned beef.

3. Serve with grainy mustard or horseradish and rye bread.

Comments