Corned beef is a year-round favorite, and it’s a must for St. Patrick’s Day. This recipe is terrific for any celebration. Dark, malty Guinness stout and brown sugar give the flavorful meat even more depth than usual. Slow cooking turns it delectably tender. Potatoes, carrots and cabbage cook right along with the roast, making it a one-pot meal.
Corned beef and cabbage make a fine dinner, but the leftovers are fantastic, too. Make Reuben sandwiches the next day by piling the sliced meat onto rye bread and topping with sauerkraut and Russian dressing. Add a slice of Swiss cheese, and run it under the broiler until melted for an extra-special treat.
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Cooktop Cove
Guinness Corned Beef and Cabbage
8
10 minutes
10 hours
10 hours and 10 minutes
One 2 ½-pound corned beef brisket with pickling spice packet
One 12-ounce bottle Guinness Stout, or any stout
¼ cup brown sugar
8 small, thin-skinned potatoes such as Yukon Gold, quartered
4 carrots cut into chunks
2 garlic cloves minced
1 bay leaf
1/2 head cabbage, sliced
Place the brisket in the slow cooker. Sprinkle the pickling spice and brown sugar over the top. Add the potatoes, carrots, garlic and bay leaf, then pour the beer over everything.
Cover the slow cooker, and cook on low for 7 hours, then add the cabbage. Cover again, and cook for 2-3 hours more, until the meat is very tender.
Remove the corned beef from the pot, and slice it thinly. Serve hot with the potatoes and vegetables.
