Friday, March 16, 2012

Corned Beef, Cabbage & Potatoes

Happy St. Patrick's Day! I am Irish but we do not go all out for the holiday. We do however, celebrate with food, family & our town's parade. I love me some bag-pipes! My hubby is Italian so we have the best of both worlds. Funny though, corned beef is more of an American phenom adapted from the Jewish immigrants & that makes me happy too!

Whatever your background, corned beef is delish & easy! Give it a try with this no fail recipe. And watch out for the little leprachauns. More importantly, keep a lookout for their gold! And if you are like me, the rainbow IS the gold ;) 
<3 Lishie

Corned Beef, Cabbage & Potatoes
  • corned beef, in brine
  • 4 quarts water for beef brisket 
  • 2, 12-oz bottles Guinness beer
  • 1 cabbage, cut into 6 wedges with root attached
  • 9 medium potatoes, halved 
  • 3 small onions
Remove beef from brine. Rinse under cold water to remove any spices that may have stuck to it. Place into a large pot & add enough fresh water to cover the beef. Add in the in the Stout (Guinness). Bring to a low boil & then place it on a gentle simmer, place the lid on it &  cook for 5 hours. The last hour of cooking, add the cabbage, potatoes, & onions. Re-lid it &  let simmer until the vegetables are tender.

Serve with rye bread & golden mustard. YUM!

*For the slowcooker, add the beef with the liquids & the lid (of course) on low for 5 hours. Add in the veg at the last hour as well. 

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