Corned beef and cabbage is a traditional Easter Sunday dinner in Ireland,
and a St. Patrick's Day favorite for many Americans. Cabbage, potatoes,
and carrots are common during the colder months in the British Isles since
they store well. Corned beef and cabbage should be served with a crock
of mustard.
Makes 6 servings
3 pounds corned beef
3 large carrots, peeled and cut into bite-sized pieces
3 large potatoes, peeled and cut into bite-sized pieces
2 large yellow onions, quartered
1 green cabbage, cored and cut into 8 pieces
1 sprig thyme
1 bay leaf
2 cups water
1 cup Guinness stout or Harp Lager
In the slow cooker, combine the beef, carrots, potatoes, onions, cabbage,
thyme, and bay leaf. Add the water and beer.
Cover and cook on low for 8 to 10 hours, until the meat and vegetables
are very tender. Remove and discard the thyme and bay leaf.
Transfer the beef to a cutting board and cut into thin slices. Divide
the meat among shallow bowls, surround with the vegetables, and spoon
some of the cooking liquid over the top. Serve immediately.
TO DRINK
Guinness stout or Harp Lager (brewed by Guinness, according to a traditional
Irish recipe).