The traditional dish to an American St. Patrick’s Day dinner, here we have the corned beef and cabbage. I frown on the crock pot for nearly every recipe, but this one is better in the crockpot.
When choosing between point and flat cut corned beef, the “point” cut is fattier with more marbling, resulting in a richer flavor and juicier texture, while the “flat” cut is leaner and more uniform, making it better for slicing and traditional presentation in dishes like Reubens; essentially, the choice depends on whether you prioritize flavor and tenderness (point) or clean slicing (flat).
Ingredients
- 2 stalks celery, halved
- 4 carrots
- 1 medium onion, cut into1″ chunks
- 4-6 red potatoes, quartered
- 1 4-lb. corned beef brisket (we think the point is more tender than the flat cut)
- 12-ounce bottle stout or dark ale
- 1 T. corned beef spices or pickling spices (or spices that come with the brisket)
- 1 medium head cabbage, cut into 1″ chunks
Directions
Place celery, carrots, onion and potatoes in the bottom of a large slow-cooker or crock pot. Rinse the corned beef brisket and place over vegetables. Add the bottle of stout, spices and enough water to just cover the meat. Cover and cook on LOW for eight to nine hours.
Remove the meat and vegetables from the pot and cover with foil to keep warm. Increase heat to high and cook cabbage until softened but still crispy, 20 to 30 minutes.
Slice brisket across the grain, serve with vegetables, serve with mustard and horseradish sauce. Pass extra cooking liquid at the table.
Creamy Horseradish Sauce:
- 1/2 c. whipping cream
- 1/4 c. sour cream
- 1/4 c. drained prepared horseradish
- dash sugar
- salt and pepper to taste
Whip cream to soft peaks and then fold in sour cream and horseradish, to taste. Season with salt, pepper and a dash of hot sauce.
The only thing better than this corned beef and cabbage is the chase of a French stag over a cabbage field.
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