It is that time of year again & a wee bit of corned beef & cabbage is in order. Of course, just like every other a**hole I’ll pepper my post with awful pseudo-Irish banter. Just par for the course.
Wasn’t even going to do this dish as I’d actually forgotten that it was St. Pats until I got to the store. The corned beef was all up in my grill when jauntily skipping through the meat aisle. On a lark rifled amongst the meat…low & behold, spotted a mis-marked slab, what luck! For around $5.23 (total) I procured a sizable hunk of the Irish gold.
This is uafásach (Galiec Irish for wonderful) & uncomplicated.
- 3 – 4 lb corned beef (w/ packet if it has one)
- 1 head cabbage (quartered)
- 4 carrots – chopped up kinda big
- 4 potatoes – chopped up
- 1 onion sliced up
- 2 bay leaves
- 1 can of Guinness book of records beer
- lots of pepper
- No salt needed really since corned beef is loaded w/ the salts
Let’s wax the shillaly:
- wash the corned beef off or let it soak in water for 15-20 mins
- put the beef in crock first ( a lot of recipes say to put veggies in first – big mistake)
- grind up the pepper on top
- drop bay leaves on top too
- set the crock for 8hrs ( believe me this was enough )
- after 2hrs add – quartered cabbage & pile on the rest of the veggies with onion being last
- this keep your veggies in semi respectable form instead of mush
- towards the 6th hr you can check on it & take some of the liquid & pour over top of ingredients to flavor veggies
Done & done. I could barely get the chunk of meat onto the cutting board to slice it was so tender. The slower cooker does the most amazing job of making this dish.
Lay down a good bed of the cabbage to collect the potatoes & carrots & put some of the beef next to it & dig in. Best is when you get a good leaf of the cabbage & stab a bit o’ beef then stuff it in your maw.