Right now Niki is detailing how to actually corn a beef over in the Seasonal/Holiday category —–> How I got lucky
There are still some days remaining until St. Patricks Day, so there is still time to brine your own Corned Beef. For the first time ever I am actually considering it. Niki is an outstanding cook so I can’t wait to read how she cooks corned beef and cabbage. My recipe, one that I cooked for the first time just last year, is below.
Little side note: many years ago I remember my parents getting into a very rare knock-down-drag-out over the dinner table because my Sicilian mother prepared spaghetti for my very Irish father on March 17th. I also married an Irish man. Learning from that experience, you can be sure I make Corned Beef and Cabbage at least one day a year (although really, my husband might prefer spaghetti).
Whether you prepare your own beef, or buy the packaged one, this is a great way to cook it:
- 4lb corned beef
- 1 cup brown sugar (light works well)
- 1-2 bottles Guinness beer (or other dark stout)
- cabbage, corn, onions – chopped
Preheat oven to 300 degrees. Rinse and pat dry beef. Rub both sides with brown sugar. If your meat came with a seasoning packet, this can be sprinkled over the meat at this time. Place in dutch oven and submerge with beer (if you don’t completely submerge, plan on turning meat frequently during cooking time). Cook for 2-3 hours at low temperature. During last hour, place chopped vegetables in pot – adding more liquid if necessary. To serve, drain liquid and slice beef, serving vegetables on the side.
I suspect this will work quite well in a slow-cooker!