Slow Cooker Corned Beef and Cabbage with Beer
Celebrate St.Patty's Day with this tender corned beef and cabbage made with locally-made Irish Red Ale!
Ingredients
- 6 Large carrots peeled and cut into matchstick pieces
- 10 Baby red potatoes quartered
- 1 Onion peeled and cut into bite-sized pieces
- 1 4lb Corned beef brisket with spice packet
- 3 Cups water
- 18 oz 1 1/2 12oz bottles Karl Strauss Red Trolley Ale
- 1 Head of cabbage coarsely chopped
Instructions
- 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!
Notes
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 Thorsen
Adapted from All Recipes & John Thorsen's Taditional Irish Recipe