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...
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
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
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.
This recipe was shared with