St. My Day is coming up soon. Just in case you don’t have a go-to recipe for Corned Beef and Cabbage, look no further!
Start with a 4-5 pound prepared corned beef from your local market. Make sure you have some Guinness on-hand, you will need one for this recipe. You will also need some potatoes, carrots, and of course – cabbage.
Because this is so easy to make, you also have time to make some Irish Soda Bread to go with it, but that’s another post.
Check out my version of Corned Beef and Cabbage this year. Let me know what you think. Oh, if you want to to something a little different with the leftovers, consider making some Reuben Egg Rolls. If there are any leftovers, that is my plan this year.
Classic Corned Beef and Cabbage
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Loading...Classic Corned Beef and Cabbage
Ingredients
- 4-5 lb prepared corned beef
- 1 14.9 oz can Guinness
- 2 Tbsp brown sugar
- 2 lbs potatoes (Your choice of which type, pretty much any variety small potato is great. If you have bigger potatoes on-hand, just cut them into bite-sized pieces)
- 1-2 lbs carrots, washed and cut on the bias
- 1 medium head of green cabbage (I've used other types of cabbage and they have all turned out great)
- 2 bay leaves
- 1 spice packet that comes with the corned beef (optional)
Instructions
In a 6 quart pot, over low heat, put in the corned beef with the fat side up. Also add the Guinness, enough water to cover the meat, the bay leaves, spice packet, and brown sugar.
Set the timer for 3 hours and prep the veggies.
When the timer goes off, add the veggies to the pot and reset timer for one hour.
If the meat isn't tender enough after four hours, take out the veggies and let the meat cook a little longer.
Once finished, let it rest about 10-15 minutes, slice and serve with the veggies and some Irish Soda Bread.
