Recipe: Corned Beef and Cabbage (using beer, crock pot)

CORNED BEEF AND CABBAGE

"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."



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).

Makes 6 servings
Source: The Gourmet Slow Cooker by Lynn Alley