It's about that time to cook up a pot of corned beef and cabbage! I grew up eating this traditional St. Patrick's Day boiled dinner. But it's not really an Irish thing, it's actually an American tradition. In fact, corned beef and cabbage is rarely eaten at all in Ireland. Go figure.
My mom made it good but she never added my secret ingredient. The one that makes my corned beef and cabbage so freaking good. My special ingredient? You guessed it, beer!
You can use any beer you like for and the flavor will change somewhat accordingly. I usually use the cheapest or most plentiful beer I happen to have on hand, usually something like Coors Light or Keystone Light. If I'm feeling particularly extravagant I'll use a Yuengling Lager or Guinness. But, like I said, you can use whatever beer you want.
This recipe is super easy, almost no work at all, and is delicious. What's better than that?
Beerific Corned Beef & Cabbage
4 Medium Potatoes, Peeled And Quartered
2 Carrots, Peeled And Quartered
1 Can/Bottle Beer
3 Garlic Cloves, Minced
1 Bay Leaf
2 Tablespoons Sugar
2 Tablespoons Cider Vinegar
1/2 Teaspoon Pepper
1 (3 Pound) Corned Beef
1 Small Head Cabbage, Cut Into Wedges
Place the potatoes, carrots, garlic, bay leaf, sugar, vinegar, and pepper in a 5-qt. slow cooker.
Top with brisket and cabbage. Pour in beer.
Cover and cook on low for 8-9 hours or until meat and vegetables are tender.
Remove bay leaf.
Slice the corned beef against the grain and serve with vegetables.
Enjoy with your favorite beer!