Friday, March 14, 2014

Corned Beef and Cabbage



















Monday is St. Paddy's Day. I'm not Irish...I don't even see any of that nationality in my mostly Native American ancestry....but just like my Mom, I make my corned beef and cabbage every year to celebrate the Irish on St. Patricks Day. You might have your own special way of making it, but I follow her simple recipe using a bottle of beer and my CrockPot (she used a dutch oven) and it comes out amazing!

Corned Beef and Cabbage

1 (4 pound) corned beef with season packet
1 (12 ounce) bottle Stout Beer
3/4 cup packed light brown sugar
1 medium head of cabbage, cut into wedges
6 small potatoes, or larger potatoes halved
1 medium onion, cut into ½-inch chunks
2 cups low sodium chicken stock
1 large bay leaf
1/2 tablespoon Dijon mustard
1 teaspoon black pepper corns

Place onions and potatoes in the bottom of your Crockpot. Add in bay leaves, pepper corns, and Dijon mustard. Pour beer and chicken stock in.

Use paper towels, pat the corned beef and absorb any moisture. Then with your hands, rub the corned beef with the brown sugar and 1/2 of the seasoning packet that came with it.

Cover and cook on low setting 6 hours. Add cabbage wedges and remaining seasoning from packet and continue cooking another 2 hours, or until beef and cabbage are tender. Remove beef, potatoes, and vegetables to a platter and season with salt and pepper to taste. Serve immediately.

NOTE: If you would prefer not to use beer, follow the same recipe but substitute 4 cups of apple juice.

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