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I tried my hand at corned beef and cabbage and it came out perfect! I slow-cooked the brisket in Guinness draught with garlic, onions, potatoes, carrots, and cabbage. I also served it with a balsamic vinegar reduction and stone ground mustard. I'll definitely make this again!
I find it interesting that New York Jewish food became known as Irish. I remember learning that from watching the movie The Devil's Own.
what's the recipy of it? the cabbage looks awesome
Ingredients:
Instructions:
Pretty simple and easy. I used a 10 quart slow cooker so if yours is smaller you may need to adjust some of the quantities of your ingredients. Sláinte 🍀
Nice. I'm headed to Ireland in a couple of days. This reminds me of the party waiting for me! Sláinte 🍻
This is one of my favorite meals. I like to slather a bit of mustard on it too, but I make my own Guinness mustard. 1/2 pint of Guinness, a jar of brown mustard, in a pot, simmer until it cooks down and thickens again.
This looks really good.
Man I don't even like cabbage and that still looks amazing.
Thanks! Yeah it was tasty. My friend who doesn't like vegetables at all really enjoyed the cabbage. You should try bacon fried cabbage sometime. Just fry up like 3 slices of bacon and fry the cabbage in the bacon fat. It's so tasty.
Ooh, that sounds good too. Mm, now I'm hungry. :P
Then poured the juices back into the glass to drink the new Guinness creation!
Seriously though, that looks really good, and thanks for the reminder to pick up some to cook this week as well.
🤣 I don't know about all that, but for the price of Guinness I probably should have.
this looks crazy good!
Man that looks good! Looks super tender, but still slicable.
I have taken to smoking my corned beef brisket (which technically makes them pastrami I think), but some years I'll buy a second and do more traditional corned beef and cabbage.
Oh that sounds good too. I'll have to have my friend smoke it next time. Low and slow is the way to go!
Looks scrumptious.
Thank you! It was really good. Surprisingly the Guinness taste permeated through the brisket.