I would love to be able to say that I had memories of Corned Beef & Cabbage stewing all day in my home as a young child.  Sadly, this story is one of neglect – well not really.  I don’t want to make my mother feel any worse than I have.  You see my mother cooked meals that my father enjoyed and Corned Beef & Cabbage was one of those dishes that he didn’t particularly like, so the family suffered.  Kind of…

It wasn’t until I was living in Las Vegas, Nevada, working for a very large credit card company that I discovered what corned beef was and just how delicious it could really be. I was walking through the cafeteria line at work and they had featured “Corned Beef and Cabbage” for lunch on Saint Patrick’s day – I said what the heck, I will give it a try.  I was hooked.

Here is a very tasty version that I have come to love.  It is mustardy (I just made that word up), and it has a very nice rich serving sauce that is a perfect accompaniment to this once humble dish.  Enjoy!

Guinness Corned Beef & Cabbage Recipe

Serves 6
Prep time 30 minutes
Cook time 9 hours, 45 minutes
Total time 10 hours, 15 minutes
Meal type Main Dish
Misc Serve Hot
Occasion Casual Party
Region Irish
By author Adapted from Melissa d'Arabian

Ingredients

  • 4 carrots (peeled, and chopped into 2)
  • 6-8 Small red potatoes (unpeeled, about 2)
  • 1 Large yellow onion (chopped, rough)
  • 3lb corned beef brisket (with seasoning packet)
  • 1 14.9 oz Can Guinness Draught
  • 3 Tablespoons yellow mustard
  • 3/4 cups brown sugar
  • 2 Tablespoons grainy mustard
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup water
  • 1 teaspoon horseradish
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup honey
  • 1 Medium head of cabbage (cut into wedges)

Directions

Step 1
Rinse the corned beef, under cold water and pat dry.
Step 2
Place the corned beef with the fat side down in a 6 quart crock pot (slow cooker).
Step 3
Add the potatoes, onions and carrots around the corned beef.
Step 4
In a small mixing bowl, combine the yellow mustard and corned beef seasoning packet together. Spread this mixture over the corned beef.
Step 5
Pour the Guinness around the beef.
Step 6
Sprinkle 1/2 cup brown sugar over the beef, veggies.
Step 7
Cook on low for about eight (8) hours.
Step 8
Remove the lid and add the cabbage wedges, and allow to cook for one (1) additional hour.
Step 9
Remove the corned beef from the slow cooker, and set aside. Be sure to place a tin foil tent over the beef to ensure it keeps warm.
Step 10
Using a slotted spoon, scoop out the veggies and place in a large bowl.
Step 11
Place a sieve over a medium stock pot and strain the cooking juices into the pot.
Step 12
Place the stock pot on high heat, bring to a boil. Add the remaining 1/4 cup sugar, water, horseradish, salt, pepper, grainy mustard, honey and mix until the sugar dissolves.
Step 13
Place the heat now on simmer, and allow the sauce to reduce by 1/2 (half) and it thickens to a gravy consistency. This should take about 35 minutes.
Step 14
Slice the corned beef against the grain in about pencil thick slices. Serve with the vegetables and the glaze.

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