Tuesday, March 16, 2010

Corned Beef and Cabbage Dinner

 This is my take on the traditional St. Patty's Day feast, authentic or not. The beer compliments the corned beef without taking away any of it's unique flavor. I was surprised at how delicious my little concoction turned out, but man was it good!

Tips:
  • If your brisket has a layer of fat on the bottom, you can sear it lightly or render it off before adding any of the liquids.
  • Save the leftover broth and strain it for an excellent soup base. Add any leftover meat and veggies and you have an easy lunch tomorrow.
  • If you don't like cabbage, add up to 3 extra potatoes to the pot.

Corned Beef and Cabbage Dinner

2-3 lb Corned Beef Brisket with spice packet
1 12oz (or 11.2 oz) bottle Guinness Draught Beer
1/4 cup brown sugar
1 teaspoon minced garlic
4-6 large red potatoes
1/2 lb baby carrots
1 head cabbage

In a large stockpot, place corned beef and pour in Guinness Beer. Add enough water to just cover brisket completely. Bring to a boil over medium-high heat and add in spice packet, brown sugar and minced garlic.  Cover with lid and turn heat to medium-low. Simmer for 1 1/2 hours. Peel potatoes if desired and cut into quarter sections. Cut cabbage into 8-10 wedged sections. Add potatoes, carrots and cabbage to pot. Return to a boil if necessary. Replace lid and continue to simmer for another hour and a half. Slice corned beef against the grain and serve with vegetables.

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