Emiline the Sugar Plum is throwing a party. It’s just a couple of days before St. Patrick’s Day and the Irish all over the world are celebrating the day St. Patrick chased all the snakes out of Ireland.
Emiline has asked anyone wanting to participate to post an Irish food or beverage for the event. I was going to make a Guinness and beef stew but that’s been done alot. I opted for the other Irish classic, corned Beef & cabbage.
Before any of my Greek readers go off the rail thinking I’m serving up rare meat again, corned beef gets it’s pink colour from being marinated in pickling spices, salt peter and lots of peppercorns (hence the name).
I used my trusty slow cooker for this dish which was really easy to make: clean, chop, stir, dump and wait.
The aroma that wafted through the house was to die for! If you want to serve up a healthy, delicious meal, consider corned beef & cabbage. You get tender corned beef, braised cabbage, boiled potatoes and sweet onions and carrots.
I even was able to hide some corned beef for a leftover Reuben sandwich…but as Hammy Hamster says…that’s another story!
Corned Beef & Cabbage in Ale
3-4 lb. corned beef brisket
1 head cabbage, quartered
1 bottle of ale (Alexander Keith’s)
4 carrots, halved then cut into long pieces
12 small red potatoes
4 onions, peeled and quartered
1 teaspoon dry mustard (Colman’s)
3 bay leaves
handful of peppercorns
1 Tbsp. of pickling spices or Montreal steak seasoning
1 large sprig thyme
- Empty the corned beef (plus any liquid) into your slow cooker or dutch oven. Add all the ingredients except for the cabbage and carrots.
- Cover with a lid and braise for 90 minutes.
- Add the cabbage quarters and carrots and cover again and braise for another hour or until the cabbage and carrots are fork tender.
- Slice the corned beef and arrange on a plate with the cabbage, potatoes, onions and carrots. Serve with some zesty mustard.
Yummo – I love corned beef but have never tried cooking it in ale before – I am sure it makes it even better ;) Those onions and the mustard make it look extra appealing – nice work.
You can’t get more Irish than that! Looks great Peter. You must be glad to be indulging in meat again after your “nisteia”.
What a great St. Paddy’s day dinner. Every year I say I’ll make it and every year I won’t. Maybe this year, with your recipe to inspire me, I really will. Thanks!
Would you believe I have never made corned beef. Never. I had the best intentions to make some this year for jeff, but as with many great intentions, I forgot. ;) Maybe I could have some of your leftovers?
It’s wonderful!
Claudia
I used to eat a lot of corned beef and sauerkraut sandwiches back in the day:D
You know what, I live here and I haven’t had it yet – what a terrible ommission on my part :-) But I’ve only been in Ireland a short while… Love the colour. Happy St Patrick’s Day!
Peter I love corned beef & yours looks delicious :-)
Dell xo
Very nice twist cooking it in the ale. I made a corned beef last month in the slow cooker and the smells were heavenly. Now I am going to do your version for the man when he gets back.
This dish sounds great.
Cake, just in ale…no water as the veggies will render their own juices.
Pete, the strapatstha actually hit the spot.
Laurie, it really is a simple dish – no brainer.
Susan, me thinks Jeff would be super-happy with the corned beef.
Claudia, thank you and welcome!
Val, I made a Reuben out this too!
Glam, the ale worked wonderfully.
Hvi, I’m not sure if there’ corned beef brisket there but this dish is delish.
Boy, does that look good. After eating all these sweets all of the time, all I really want is a big slice of meat. This is a great entry! I think you’re the only one (so far) that’s done corned beef and cabbage, which surprises me.
Great job!
P.S. You get extra points for using beer.
Mmmm… I do love corned beef! Yum!
Looks like a great way to celebrate the holiday! You did the Irish proud! And here I am, a Mulligan, not making any corned beef this weekend…don’t tell my grandmother! ;-)
Looks like a great way to celebrate the holiday! You did the Irish proud! And here I am, a Mulligan, not making any corned beef this weekend…don’t tell my grandmother! ;-)
Looks like a great way to celebrate the holiday! You did the Irish proud! And here I am, a Mulligan, not making any corned beef this weekend…don’t tell my grandmother! ;-)
Looks like a great way to celebrate the holiday! You did the Irish proud! And here I am, a Mulligan, not making any corned beef this weekend…don’t tell my grandmother! ;-)
Looks like a great way to celebrate the holiday! You did the Irish proud! And here I am, a Mulligan, not making any corned beef this weekend…don’t tell my grandmother! ;-)
Looks like a great way to celebrate the holiday! You did the Irish proud! And here I am, a Mulligan, not making any corned beef this weekend…don’t tell my grandmother! ;-)
Looks like a great way to celebrate the holiday! You did the Irish proud! And here I am, a Mulligan, not making any corned beef this weekend…don’t tell my grandmother! ;-)
Looks like a great way to celebrate the holiday! You did the Irish proud! And here I am, a Mulligan, not making any corned beef this weekend…don’t tell my grandmother! ;-)
Looks like a great way to celebrate the holiday! You did the Irish proud! And here I am, a Mulligan, not making any corned beef this weekend…don’t tell my grandmother! ;-)
That corned beef smothered in mustard and cabbage dinner looks good!
My dearly beloved husband of 100% Irish heritage won’t touch corned beef. Go figure! Every so often, I’ll boil one up and slice it for sandwiches. I believe I’ll be making Irish stew for St. Paddy’s Day. As always, your photos are most tempting!
I can imagine the aroma of it when you were cooking it. I just discovered corned beef a couple of months ago and, though I rarely eat beef, I felt in love with it. Amazing dish Peter. Good luck to you in the event!
I have a beast to roast, and was going to corn it (that sounds naughty) but we’re going out tonight and making nabe for the nieces and nephew tomorrow. I am probably going to end up using your recipe and make this on Monday. Happy St. Paddy’s Day!
I just made this exact meal tonight for dinner, mustard and all! Yours looks great!
We had this very thing last night. I just bought a really nice hunk of corned beef and threw it in my slow cooker with the spice packet and a bottle of guinness. Melt-in-your-mouth corned beef!
Peter,
I stay away from corned beef myself… a silly phobia I acquired from the days when I was in the Royal Canadian Air Cadets. You see, we used to go on weekend and summer exercises to various Canadian Forces Bases (Trenton, Borden, Petawawa etc.,) and back then the rumour mill maintained that saltpeter was added to the veggies and potatoes in the mess halls to suppress sexual appetite. So, ever since then, I stay away from foods that I learn contain saltpeter, which explains why I love to cook my own *fresh* foods!
I just happen to have my corned beef in the fridge waiting…but I’ve never made it with ale. Will Guiness work? Hmmm…that’s stout, right? But I like the crock pot, too. The aroma when it’s cooking is beyond lovely!
I bet that the aroma was to die for… the picture is to die for too!!!! I love the meat done this way. Meat that’s overcooked is no good for us!
Peter,
That looks just fabulous! I’m imagining what it would taste like washed down with a pint of Guinness!! Thanks for explaining why corned beef is called what it is. I always wondered what ‘corning’ meant! And here I was thinking it had something to do with corn – the maize kind!
Emi, this dish gets a heightened kick with the ale.
Kelly, I think the Guinness might be too heavy for corned beef, try Irish ale, like Harp.
Mike, no probs…you still have time to have that Irish 7-course meal of 6 pints and a baked potato!
Marjie, I have a weakness for corned beef, pastramis, smoked meats.
Ben, you’re right, the aroma was fabulous.
Heather, you’ll love the taste and be amazed at such a straight forward approach.
Lori, so I take it Guinness was not too heavy for this dish?
Sam, what’s wrong with suppressing sexual appetite whilst spending the entire weekend with just men? lol
Nuria, slow cooked meat like this is heaven.
Dharm, I have enough for just one more sandwich…Ummmm!
this really is an interesting dish, but i think the average greek would be put off by the colours – it doesn’t look like something they would fathom on the table…