I tried my hand at corned beef and cabbage and it came out perfect! I slow-cooked the brisket in Guinness draught with garlic, onions, potatoes, carrots, and cabbage. I also served it with a balsamic vinegar reduction and stone ground mustard. I’ll definitely make this again!

  • Blue_Morpho@lemmy.worldEnglish
    2·
    12 hours ago

    I find it interesting that New York Jewish food became known as Irish. I remember learning that from watching the movie The Devil’s Own.

    • Tempus Fugit@midwest.socialOPEnglish
      2·
      8 hours ago

      Ingredients:

      • 3-4 lb corned beef brisket with seasoning packet
      • 1/2 head of cabbage, wedged
      • 1 lb carrots, baby or 3" slices
      • 6 or so potatoes, diced into 2" chunks or so
      • 1 medium onion, wedged
      • 4 cloves or garlic, minced
      • 1-2 cans of Guinness Draught
      • 1 bay leaf

      Instructions:

      1. Rinse the brisket under cold water and pat dry
      2. Place brisket in slow cooker and cover with seasoning packet and throw in the bay leaf. Pour Guinness over brisket until just covered. Use some water if the Guinness isn’t enough. Throw in minced garlic. Set slow cooker to low and leave for 4 hours.
      3. After 4 hours add carrots, diced potatoes, and wedged onions. Leave for 2 hours
      4. After 2 hours add wedged cabbage and cook for 1-2 more hours until brisket is fork tender.
      5. Remove brisket and let sit for 10 minutes. Remove other veggies and set aside.
      6. Slice brisket and plate with veggies. You can use some of the broth over the veggies to add flavor.

      Pretty simple and easy. I used a 10 quart slow cooker so if yours is smaller you may need to adjust some of the quantities of your ingredients. Sláinte 🍀

    • Tempus Fugit@midwest.socialOPEnglish
      10·
      1 day ago

      Thanks! Yeah it was tasty. My friend who doesn’t like vegetables at all really enjoyed the cabbage. You should try bacon fried cabbage sometime. Just fry up like 3 slices of bacon and fry the cabbage in the bacon fat. It’s so tasty.

  • Doctor_Satan@lemmy.worldEnglish
    2·
    18 hours ago

    This is one of my favorite meals. I like to slather a bit of mustard on it too, but I make my own Guinness mustard. 1/2 pint of Guinness, a jar of brown mustard, in a pot, simmer until it cooks down and thickens again.

    This looks really good.

  • HeyJoe@lemmy.worldEnglish
    5·
    24 hours ago

    Then poured the juices back into the glass to drink the new Guinness creation!

    Seriously though, that looks really good, and thanks for the reminder to pick up some to cook this week as well.

  • dmention7@lemm.eeEnglish
    5·
    1 day ago

    Man that looks good! Looks super tender, but still slicable.

    I have taken to smoking my corned beef brisket (which technically makes them pastrami I think), but some years I’ll buy a second and do more traditional corned beef and cabbage.