Corned Beef & Cabbage for St. Patrick’s Day! (Slow cooker recipe with Guinness & whiskey)

Catholic Exchange ^ | March 16, 2012 | CHEF ANGELO

[NYer]

(St. Patrick’s Day – March 17^th)

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.

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

• 1 large can of flat Guinness beer (or any pilsner will do, the cheaper the better)
• 1 head cabbage, chopped
• 1 shot of Irish whiskey
• 1 tablespoon of coriander seeds
• 1 tablespoon of ground cumin
• 1 tablespoon of garlic powder
• 1 tablespoon of Tabasco Sauce (optional)
• 12 red potatoes, roughly cut
• 2 cloves of garlic, minced
• 2 onions, chopped
• 4 carrots, sliced
• 4 cups water
• 5 pounds of corned beef

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.

[who_would_fardels_bear]

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".

[Rider on the Rain]

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.

[MarkL]

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

[Heart-Rest]

They say that "Jamesons" ain't too bad either.

(For cooking.)

:-)

[who_would_fardels_bear]

Or "Do the Dew"...

Tullamore Dew!

[EnglishCon]

GAHHH!

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

[ctdonath2]

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