- 6 carrots, cut into chunks (or just a good amount of baby carrots, whole)
- 1 onion, chopped
- 2-3 lb. corned beef brisket with seasoning packet
- 12 oz. can beer (non alcoholic is fine) (I like Guinness!)
- 2 Tbsp. yellow mustard
- 1/4 cup brown sugar
- 1 cup water (or until the corned beef is covered. You can add more beer to balance if you think you added too much)
- 1/2 - 1 cabbage, chopped
Preparation:- Take corned beef out of packaging and place in a crockpot (if it came with a seasoning pack, add to the pot). Pour beer over brisket and spread mustard on brisket. In small bowl mix brown sugar with water and pour over brisket. Cover crockpot and cook on low setting for 7 hours.- After 7 hours, add carrots, onions, and potatoes to the pot. Cover again and continue to cook on low for another 3 hours.
(** in mine, I made sure to place my potatoes on the top, so they would steam more that just soak up all the juices)- After the last 3 hours, remove everything (except juice) from crock pot into an oven-safe dish. Cover with tin-foil, and place in oven @ 200, until cabbage is finished.- Layer the cut cabbage in the crock pot with the remaining juice and cook on HIGH for at least 40 minutes.- TIME TO EAT! Pretty darn happy with the results!
Me in my green happiness! You can't see the braids on my head, doh!
Adam was pretty impressed, and ready to dig in!
A meal fit for an Irishman!
Sorry for the delay on the St Patty's Day meal! It came out DELICIOUS, and I am happy to share to recipe with you! And just as a perk, this was ALL done in a crock pot ^_^