Corned Beef & Cabbage
This hearty Corned Beef and Cabbage is full of rich, savory flavor with tender meat, potatoes, carrots, and cabbage. Cooked low and slow in a flavorful broth with Guinness, it’s a comforting meal perfect for St. Patrick’s Day or any cozy dinner.
Equipment
- Large crockpot or slow cooker
- Cutting Board
- Chef’s knife or sharp knife
- Measuring cups and spoons
- Spoon or spatula for stirring
- Tongs or large fork for removing corned beef)
- Serving platter or plates
Ingredients
- 2-3 lbs Corned Beef Brisket
- 1 Yellow Onion (medium)
- 1.5 tablespoon Minced Garlic
- 4 Large Carrots
- 2 lbs Baby Potatoes
- 2 cups Beef Broth
- ½ cup Guinness Beer
- 1 whole Cabbage
- 2 Bay Leaves
- Yellow Mustard
- Salt & Pepper to taste
Instructions
- Dice the onions and spread yellow mustard all over the corned beef, covering it completely. Sprinkle the included seasonings on top.
- Line the bottom of a large crockpot with the diced onions, place the corned beef on top, pour in the beef broth and Guinness, add the minced garlic and bay leaves, and cook on low for 8 hours.
- When 3 hours remain, chop the baby potatoes in half and cut the carrots into large pieces. Add them to the crockpot and drizzle some broth and seasonings over the vegetables. Cover and continue cooking on low.
- One hour before serving, chop the cabbage into large chunks and place it on top of everything. Pour some broth over the cabbage, cover, and cook on low until done.
- Slice the corned beef against the grain and serve with the potatoes, carrots, and cabbage. Season with salt and pepper if desired. Enjoy!
