Make it Monday [Guinness Corned Beef w/Sauteed Cabbage]

Every St. Patricks Day [since Joe and I moved in together, a long time ago] I make corned beef with potatoes, cabbage, onions & carrots. He loves it. About two years ago I tried something new and we don't have our corned beef any other way.

Today I'm sharing with you my secret to amazing corned beef and cabbage.



To be honest my recipe is really easy, in fact there isn't much to the corned beef. Its all in the cabbage...

Ingredients
1 Package of Corned Beef [already in seasoning]
1 11.2 oz Guinness Beer
3 Russet Potatoes [cubed]
1 1/2 cups of Baby Carrots
1/2 white onion [julienned]
1 small head of cabbage chopped [core removed]
2 cloves garlic
Salt & Pepper
2 tbsp Olive Oil

Start by placing the corned beef in your slow cooker.

This is my personal favorite brand of corned beef

Open the beer [take a sip] and pour it into your slow cooker... I have a larger slow cooker and this package of corned beef was big [we like leftovers] so my 11.2 oz bottle of Guinness was not enough to cover the corned beef. Its not a big deal just add water [or beef stock if you wish] until your corned beef is covered.

Now because I am home I have the ability to come back to add my vegetables later, but if you are not then add potatoes and carrots at the beginning. 

I typically wait until 2 hours before serving to add potatoes and then about an hour before serving to add my carrots. The picture above is what your beef should look like after cooking about half way

After 7 or 8 hours and you are almost ready to serve, start your sauteed cabbage.

Heat oil in a large skillet over medium high heat. Add garlic then the onions, sprinkle with salt and pepper.

Once your onions are almost translucent add the cabbage. 

Keep moving the cabbage around until its evenly cooked and is starting to look translucent.

it should look like this

Take your corned beef out of the slow cooker and cut it against the bias.

Place on a plate with some potatoes and carrots from the slow cooker, then top with your sauteed cabbage.

Enjoy!

This recipe was shared with
Monday Funday