We’re back at it again, cooking with BEER! We made this recipe special for St.Patrick’s Day, so pay close attention if you’re looking to tune up your classic corned beef and cabbage recipe this year, we added a special ingredient for you — yes, beer. But not just any beer…
We wanted to pay tribute to Irish beer of course, so we grabbed our go-to Red Trolley Ale, an Irish Red Ale made by Karl Strauss Brewing Company from San Diego, CA. The caramel notes in this beer pair perfectly with our brisket and make for a mouthwatering, incredibly tender and flavor-packed dish!
What do we love about this recipe? It’s easy to make, it feeds a crowd, and your human friends will be very impressed! Serve with some Irish soda bread or Beer Bread (click here for our recipe). And don’t stop there, grab some good craft beer to wash it all down and skip the green dye this year.
Click here to watch our segment on San Diego CW6 TV showing you how to make this awesome recipe!
We purchased all of our ingredients for this recipe from our local Baron’s Market. A big thank you to Rachel and Mia for helping us get all we needed to make one heck of a dish. It all comes down to quality ingredients, folks!
Celebrate St.Patty's Day with this tender corned beef and cabbage made with locally-made Irish Red Ale!
Author: Kristina Martinez and Karla Makholm
6Large carrotspeeled and cut into matchstick pieces
10Baby red potatoesquartered
1Onionpeeled and cut into bite-sized pieces
14lb Corned beef brisket with spice packet
18oz1 1/2 12oz bottles Karl Strauss Red Trolley Ale
1Head of cabbagecoarsely chopped
Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.
Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and turn heat off.
Serve with Irish soda bread or beer bread, and more beer!
If you don't have a pressure cooker: Add all ingredients to a large pot, in the same order as above. Make sure the beef brisket is covered in liquid. Bring to a boil, then bring heat down to simmer for 2 hours over medium-low heat. Turn heat off, cover, and let sit on stove for 3 hours. Add in cabbage and let sit for another 15 minutes before serving. -courtesy of John ThorsenAdapted from All Recipes & John Thorsen's Taditional Irish Recipe
Thank you to Kiersten & ONeill at Karl Strauss for hooking us up with some beer for our test batches and TV segment. You can learn more about Karl Strauss Brewing Co. on their Website or by following them on their social media: Facebook, Twitter, & Instagram.
Here’s to a long life and a merry one. A quick death and an easy one. A pretty girl and an honest one. A cold beer and another one!”