Corned Beef & Cabbage

CORNED BEEF & CABBAGE 

• 3-4 pounds corned beef brisket 
• 1 medium head of cabbage, cut 
• 10-12 fingerling or red potatoes, cut 
• 4-5 carrots, peeled & chopped 
• 1 onion, coarsely chopped 
• 1/4 cup apple cider vinegar 
• 1/4 cup brown sugar
• 1-2 tablespoons dijon mustard 
• 1/4 teaspoon ground cloves 
• 1/2 teaspoon pepper 
• 12 oz dark beer 

1. In a bowl whisk together vinegar, brown sugar, mustard, ground cloves, & pepper. 

 2. Place corned beef brisket in Crock Pot, pour in vinegar mixture & any additional spices of your choice. 

 3. Cut onion in half & coarsely chop. 

4. Place chopped onions in Crock Pot over corned beef.

5. Wash potatoes. 

6. Chop potatoes into halves or fourths. 

 7. Wash & peel carrots, roughly chop into 1-2 inch pieces. 

8. Top corned beef & onions with potatoes & carrots.

9. Wash cabbage, chop into wedges. 

 10. Peel apart cabbage pieces & lay flat over potatoes & carrots. Pour beer into the Crock Pot over cabbage. Cover & cook on LOW for 6-7 hours or HIGH for 3-4 hours. 

 Plate Finished Product 

STORY BEHIND THE DISH

Corned beef & cabbage is a traditional St. Patrick's Day meal that I enjoy making & eating each year. I love cooking the corned beef in the crock pot, it's easy & great for entertaining. 

MODIFICATIONS 

If you don't want to use beer you can use a beef or vegetable broth or even water. I think the beer gives it more flavor & obviously the alcohol does cook out. Turnips, celery, & pearl onions, are great additions to this dish.