Wednesday, March 28, 2012

Corned Beef Recipe

I previously shared the recipe for the Irish Coffee with which we relaxed after dinner on St. Patrick's Day. Before that dessert we enjoyed a traditional Irish American meal of corned beef, potatoes, carrots and cabbage. Because of the long day of festivities planned, a slow cooked meal was called for. Colleen found this recipe, which she prepared with just some minor adaptions. It turned out to be a winner, that we'll be having again. We certainly won't save it only for St. Patrick's Day. You shouldn't either.

1 bottle Guinness Draught
1 head cabbage, chopped
1 (generous) shot of Irish whiskey
1 tablespoon of coriander seeds
1 tablespoon of ground cumin
1 tablespoon of garlic powder
1 tablespoon of Tabasco Sauce
12 red potatoes, roughly cut
2 cloves of garlic, minced
2 onions, chopped
4 carrots, sliced
4 cups water
5 pounds of corned beef

Open the Guinness the night before to let it go flat.
Line the bottom of the slow cooker with the potatoes, onion, garlic and carrots.
Add the beer, whiskey, water and spices (including the Tabasco Sauce if you chose to use it)
Place the corned beef on the bed of vegetables.
Add the cabbage.
Add salt and pepper to taste.
Set the cooker on high and cook for 8-9 hours until fork tender.

With all the activities during the day, our meal actually spent about 11 hours in the crock pot. The beef came out tender with the classic bright red color. The flavor took on a roasted quality. The potatoes, carrots, and cabbage all took had a smoky spice, while keeping their own unique flavors. Interestingly, the cabbage seems to have absorbed the spicy Tabasco flavor the most. Upon finishing our meal, we all agreed that this had to be the best tasting corned beef "pot meal" we can remember. We're saving this recipe so we have handy it for future meals. Easy preparation and unattended cooking, with good eating waiting at the end of the day. What more does a busy family need?

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