Corned Beef and Cabbage Recipe

Heres a St. Patricks Day dinner thats easy and delicious - a Corned Beef and Cabbage Recipe in the Crock Pot with Guinness Stout.

Just throw everything in the slow cooker and let it stew for 8-10 hours while you enjoy your day. You can prep this the night before and turn on the cooker in the morning before you go to work or enjoy your Saturday/Sunday.

Here is what goes into this delicious Corned Beef and Cabbage Crock Pot Recipe:

1 (4 pound) corned beef brisket
3 Tb. Dijon mustard
1 cup brown sugar (or you can start with 1/4 cup and add to taste as it stews)
1 cup baby carrots
1 cup chopped and peeled parsnips
12 baby onions, peeled
15 small mixed fingerling potatoes (red, yellow, purple)
14.9 oz. Guinness stout (or chicken broth)
1 head cabbage, cored and cut into small wedges

* Important: If using chicken broth instead of beer, omit the sugar since its meant to counteract the bitterness of the Guinness Stout.

Chop and measure out all ingredients.

Cover corned beef brisket with mustard and brown sugar. Place in a large Crock Pot or slow cooker. Arrange carrots, parsnips, baby onions and potatoes around brisket and cover with the Guinness Stout.

Heat everything, covered, on low for 8-10 hours. During the 9th or last hour of cooking, add the cabbage wedges and allow to soften to your desired texture.

If using Guinness, give it a taste with a spoon and add a bit more brown sugar if it seems bitter. But the flavors will mellow.

When ready to serve, remove corned beef and let sit on a cutting board about 10 minutes before slicing. Then, cut into slices against the grain. Serve in a bowl with the cabbage, veggies and a bit of broth.

I hope you enjoy this recipe for corned beef and cabbage. If you do, please be sure to give us a like and share, and be sure that you click the bell so you are alerted every time I post a new video!

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