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Corned Beef & Cabbage for St. Patrick’s Day! (Slow cooker recipe with Guinness & whiskey)
Catholic Exchange ^ | March 16, 2012 | CHEF ANGELO

Posted on 03/16/2012 2:28:01 PM PDT by NYer

(St. Patrick’s Day – March 17th)

There’s something very symbolic about Corned Beef & Cabbage. It’s closely associated with Irish tradition but, more specifically, to poor Irish immigrants who couldn’t afford better cuts of meat. This meal is celebratory, simple and sparse—the perfect Lenten meal. Its a delicious respite to celebrate St. Patrick’s Day! Generally speaking, dioceses with large Irish populations will often waive the Lenten Friday meat abstinence rules if St. Patrick’s day falls on a Friday so be sure to take advantage of this great recipe.

Corned Beef and Cabbage

There are several problems with cooking Corned Beef. First, it’s a cheap cut of meat and therefore tough and this requires a long, slow cooking time at low heat. Second, this long, slow cooking time often leaves the meat dry and unappetizing. The best way to cook it is to plan ahead and use a slow cooker.

Don’t worry about the alcohol in this recipe—the heat will dissipate it so this recipe is family-friendly! I prefer to open a can of Guinness and leave it out on the counter overnight. If you don’t have time for this, simply pour it in a bowl and whisk it for a few minutes before pouring it into the cooker.

Ingredients

Directions

  1. Line the bottom of the slow cooker with the potatoes, onion, garlic and carrots.
  2. Add the beer, whiskey, water and spices (including the Tabasco Sauce if you chose to use it)
  3. Place the corned beef on the bed of vegetables.
  4. Add the cabbage.
  5. Add salt and pepper to taste.
  6. Set the cooker on high and cook for 8-9 hours until fork tender.


TOPICS: Food; Society
KEYWORDS: guinness; ireland; whiskey

1 posted on 03/16/2012 2:28:13 PM PDT by NYer
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To: netmilsmom; thefrankbaum; Tax-chick; GregB; saradippity; Berlin_Freeper; Litany; SumProVita; ...
There are several problems with cooking Corned Beef. First, it’s a cheap cut of meat ...

Not in our local supermarkets! Some offered special deals of $1.29/lb but, depending on the brand and cut, prices soared as high as $3.69/lb. Not exactly cheap for a hunk of meat that needs to be cooked for so many hours. Seems every enterprising store uses St. Patrick's day to cash in on a once a year event. Enjoy!

2 posted on 03/16/2012 2:31:54 PM PDT by NYer (He who hides in his heart the remembrance of wrongs is like a man who feeds a snake on his chest. St)
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To: NYer

God almighty.


3 posted on 03/16/2012 2:32:15 PM PDT by Vanders9
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To: NYer

It’s 5:30 on Friday. I think I’ll go have a Guinness right now.

thx for the reminder


4 posted on 03/16/2012 2:33:01 PM PDT by PGR88
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To: PGR88

Very well then. I’ll have a Irish Whiskey.


5 posted on 03/16/2012 2:45:08 PM PDT by Rider on the Rain
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To: NYer

Sounds like a great supper. Since we like turnips, we often cook them in with the corned beef.


6 posted on 03/16/2012 2:45:50 PM PDT by JimSEA
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To: NYer

Stores around me sell it all year round. The full price isn’t much more than good ground beef or chicken.


7 posted on 03/16/2012 2:48:22 PM PDT by mimaw
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To: NYer

I’m going to try your recipe tomorrrow. Sounds great.


8 posted on 03/16/2012 2:52:09 PM PDT by mimaw
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To: NYer

Faith and begorrah!. Sounds sinfully delicious on St. Paddy’s Day and any other day.


9 posted on 03/16/2012 2:54:11 PM PDT by kevinm13 (Tim Geithner is a tax cheat. Manmade "Global Warming" is a HOAX!)
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To: JimSEA

I do not want you 2 drinking alone, so I poured up a bourbon to join you!


10 posted on 03/16/2012 2:55:07 PM PDT by DooDahhhh (ma)
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To: JimSEA

I do not want you 2 drinking alone, so I poured up a bourbon to join you!


11 posted on 03/16/2012 2:55:20 PM PDT by DooDahhhh (ma)
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To: NYer

Why do people ruin corned beef?


12 posted on 03/16/2012 3:00:31 PM PDT by nuconvert ( Khomeini promised change too // Hail, Chairman O)
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To: NYer

Ping for tomorrow. Thanks!


13 posted on 03/16/2012 3:20:10 PM PDT by sheana
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To: NYer
Corned Beef Recipe:

1. Drive to Langers

2. Order and eat the best corned beef on rye imaginable

3. Go home and celebrate with a bottle or can of Guinness, and a shot of Irish whiskey.

(Sorry, but this is only available to those within driving distance of downtown Los Angeles.)

14 posted on 03/16/2012 3:21:16 PM PDT by who_would_fardels_bear
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To: NYer

You know why there are so few Irish lawyers? Because it’s so hard to pass the Bar.


15 posted on 03/16/2012 3:24:51 PM PDT by Cyber Liberty ("If the past sits in judgment on the present, the future will be lost." --Winston Churchill)
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To: NYer

An Irish lady at my previous workplace used to bring in two big pots of homemade lamb stew and both brown and white soda bread, again homemade. Incidentally, if you’re eating sweet bread with raisins etc, it’s not real soda bread, at least according to that particular Irish lady. I really miss the stew and soda bread.


16 posted on 03/16/2012 3:26:45 PM PDT by Stevenc131
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To: Rider on the Rain

Tullamore Dew was on sale here in Pa. this week. :-)
A toast to my FReeper community.


17 posted on 03/16/2012 3:31:58 PM PDT by SueRae (Tale of 2 Towers - First, Isengaard (GOP-e), then, the Tower of Sauron on 11.06.2012)
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To: who_would_fardels_bear

There are two food items I really miss from Chicago environs. First is the Italian beef sandwiches au jus with cooked sweet peppers and hot chilies served on a hoagy bun at Portillo’s, and 2nd is thinly sliced corned beef piled high on rye bread in any good Jewish deli. I have not found any thing comparable and delicious west of Mississippi.


18 posted on 03/16/2012 3:58:23 PM PDT by entropy12 (Republicans do not hate, that is a monopoly of democrats.)
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To: entropy12
and 2nd is thinly sliced corned beef piled high on rye bread in any good Jewish deli. I have not found any thing comparable and delicious west of Mississippi.

- - - - - - - - - - - -

That reminds me of how much I miss the Philly Jewish deli sandwich called a "Corned Beef Special", which is "thinly sliced (shaved) corned beef piled high on rye bread" with cole slaw right in the sandwich, as well as Russian dressing (the kind that's sort of like "Thousand Island" dressing) also right on the sandwich.

Nothing like that where we live now.
19 posted on 03/16/2012 4:55:06 PM PDT by Heart-Rest ("Our hearts are restless, Lord, until they rest in thee." - St. Augustine)
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To: NYer

A few comments and notes.

The typical packaged corned beef you can get at Kroger really isn’t too bad, and about 3-4 hours in a slow simmer will give you reasonably good results with just the meat. Importantly, there are several different corned beef cuts that vary considerably in cutting texture, but they taste the same.

A good and proper way to eat corned beef is with Irish Horseradish sauce or Irish Mustard:

Horseradish Sauce:
1/2 pint whipping cream
2 tablespoons mayonnaise
2-4 tablespoons prepared horseradish
(Whip cream until it stand in peaks. Fold in mayonnaise and horseradish.)

The best bet with Irish mustard is that unless you want to spend a lot of time experimenting, it is better buy it off the shelf. Go for a course dark mustard, night and day different from the ordinary yellow stuff.

I wouldn’t throw in the vegetables with the corned beef as by the time the corned beef is properly tender, they will be mush. It is much better to cook them separately in a pressure cooker. It preserves the flavor and they have a better consistency. Then slather them with butter, and have some sour cream standing by for the red potatoes.

As far as adult beverages, it’s good to plan drinks around the dinner, be it Guinness, ale, Bailey’s, Irish coffee, whiskey, Crème de menthe, and Irish bitters.


20 posted on 03/16/2012 5:08:18 PM PDT by yefragetuwrabrumuy ("Raising Public Awareness" means "I'm a scoundrel selling snake oil.")
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To: entropy12
I have yet to find a decent Italian beef sandwich in Los Angeles.

Canter's and Langer's both have really really good pastrami on rye sandwiches and pretty damned good brisket sandwiches as well.

Langer's also has the best corned beef I've ever tasted. They also have great rye bread which you can buy by the loaf to take home.

I've also managed to find a decent Philly cheese steak in LA. (Philly West on Westwood near Santa Monica Blvd).

I'm sure the purists will find something wrong with each of my faves, but these sandwiches are so much better than everything else around, and so good in-and-of themselves that I have to believe they are great approximations to the "real thing".

21 posted on 03/16/2012 5:33:43 PM PDT by who_would_fardels_bear
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To: SueRae

I feel honored to be addressed by a fellow admirer of Ronald Reagan. I have never tried Tullamore. I’ve been indulging in Bushmills, but I’ll try and find Tullamore on my next visit to the ABC store. May the Lord bless and keep you.


22 posted on 03/16/2012 5:55:26 PM PDT by Rider on the Rain
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To: Heart-Rest; who_would_fardels_bear

I feel for you. In Kansas City there just isn’t anything like what you find on the east coast. I really miss both Jewish AND Italian delis and bakeries!

In KC there’s a place called Rosatis that has the closest thing to an Italian Beef sandwich that I’ve found. The meat is a bit dry, but with some extra “au jus” and the sweet peppers, it’s one of the best sandwiches in KC. And since the “New York Bakery” closed, there is no good corned beef or pastrami to be had... But for my birthday, my step-mother sent me a care package from Katz’s Deli in NYC, pastrami, knishes, rye, mustard, and half-dill pickles! YUM!

Mark


23 posted on 03/16/2012 6:01:10 PM PDT by MarkL (Do I really look like a guy with a plan?)
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To: Rider on the Rain; SueRae
They say that "Jamesons" ain't too bad either.

(For cooking.)

:-)
24 posted on 03/16/2012 6:24:18 PM PDT by Heart-Rest ("Our hearts are restless, Lord, until they rest in thee." - St. Augustine)
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To: Heart-Rest
Or "Do the Dew"...

Tullamore Dew!

25 posted on 03/16/2012 9:03:38 PM PDT by who_would_fardels_bear
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To: NYer

GAHHH!

I gave meat up for Lent this year. Regretting that hard now.


26 posted on 03/17/2012 3:20:38 AM PDT by EnglishCon (Gingrich/Santorum 2012.)
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To: PGR88

It’s 5:12 on Saturday, and that recipe takes more than 3 hours. Guess I’ll have to drink the Guinness instead.


27 posted on 03/17/2012 2:14:22 PM PDT by ctdonath2 ($1 meals: http://abuckaplate.blogspot.com/)
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