Corned Beef and Cabbage Stew

Yea. this recipe is a little late, but its still an Irish-American dish worthing have in your repertoire. I made this on St. Patrick’s Day, but I make it on occasion I make at other times. What’s nice about this is that you could use other stewing meat, vegetables and spices. This is meant for a slow cooker, but you could do it in a dutch oven in a regular oven.
Here is the break down:
Serves 4-6
~3-4 pounds flat cut brisket
~ 2 pounds potatoes, cubed
1 green cabbage cut into small wedges
4-6 carrots (optional)
1 dark beer (GUINNESS)
Spice packet (some brisket comes with spice packets, which is optional)**
2 tablespoon dijon mustard
1 tablespoon parsley, dry, or finely chopped fresh
**if you don’t have a spice packet, remove above mustard and add 1/2 teaspoon caraway seed, 1/2 teaspoon corriander, 1 teaspoon mustard seeds, 15 whole cloves.

Place brisket into slow cooker. Add beer and additional water to cover meat.

Top with vegetables and spices. Or contents of spice packet. Season with salt and pepper.

Place on low setting for about 8 hours. Or High for 4-5 hours. Serve with soda bread or thick bread.


About Evan Halperin

I like to eat. I like to cook. I like to eat what I cook. Now, I will share with you what I like to cook. My wife and I may be a vegetarian and a carnivore, but it doesn’t mean we can’t cook a nice meal with both, without compromising taste. I will share my creative meals of the Carnivore and the Vegetarian.
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6 Responses to Corned Beef and Cabbage Stew

  1. I only made corned beef once and it wasn't a success. Yours look good: the leftovers would be so great with eggs and potatoes for breakfast!

  2. Yea, corned beef hash! I suppose its not really corned beef

  3. Angela says:

    Um, once I can swallow solid foods again, this is what's going in my slow cooker.

  4. DailyChef says:

    Yum! This looks really good. I want to save it for next St. Pattys but I'm sure I'll forget. Better make it soon then.

  5. Thanks. You could even pick a different cut of beef and make it as a regular stew

  6. Pingback: Don’t be caught Guinnless! « Rouxed, Stewed, & Tattooed

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