Corned Beef and Cabbage

Josh here for today’s recipe. Happy St. Patrick’s day!

Today being what it is, we’re going to feature a recipe famous for St. Patrick’s Day. While it may not be exactly authentic to Ireland, the tradition of serving corned beef and cabbage on March 17 has been ingrained in American culture. In the movie The Devil’s Own, Brad Pitt played an IRA sleeper agent staying with Harrison Ford, an NYPD cop. The family prepares the Irishman corned beef and cabbage to make him feel more at home only to learn this was the first time he’d had the meal.

Anyway, enjoy this fun and easy recipe. Once again we’re cooking in the crockpot because the meat needs to cook slowly and for a long time, making the crockpot the perfect vessel for this dish.

1 packaged corned beef brisket, w/ bag of pickling spices
2 medium yellow onions, chopped coarse
1 russet or small baking potato, or 3-4 new potatoes, quartered or halved
1 head cabbage, cored and cut into chunks
2-3 carrots, peeled and chopped coarse
1-2 bay leaves
1 Tbs black peppercorns
Bag of pickling spices, or 1 Tbs pickling spice
1 can or bottle of beer
Water to cover brisket and vegetables

Chop vegetables and place at bottom of crockpot, along with bay leaves. Note we’ve only prepared one potato and 2 small carrots. Many people like more potatoes for this meal.

Remove brisket from package and rinse. Place fat-side up atop bed of vegetables. Sprinkle pickling spice over brisket, saving some to drop over the side into the vegetables.

Pour beer over vegetables. We used Sol, a light Mexican beer. Killian’s Irish Red would be interesting, as would Bass or Harp. These beers, along with Guinness, are also excellent to go with this dinner!

Finally add enough water to just cover the brisket. You need A LOT of water for this so don’t scrimp.

Cook on high for first hour or so until liquid is bubbling. Drop heat to low and cook all day, a minimum of 5 hours, preferably 6 or 7. Try to keep the lid covered all day as steam is released whenever the lid is removed.

When done remove brisket (it will likely be falling apart) and cut into slices against grain. Serve with potatoes, cabbage, onions, and carrots.

A horseradish-based dipping sauce is the perfect condiment to finish this meal.

Josh