TLC Cooking "Make a Greener Corned Beef and Cabbage for St. Patty's Day"

Corned Beef and Cabbage

Browse the recipe Corned Beef and Cabbage

YIELD Serves 6

I'm Irish and so is my husband but I have to admit that this is not a meal that we often partook in until I realized how easy it was with the slow cooker. Celebrate this fabulously green hued day with a greener take on an ol' Irish favorite and pair it with a homemade green beer.

INGREDIENTS

4 ½ pounds	corned beef brisket
1 tbsp	black peppercorns
3	cloves garlic, chopped finely
1 local	onion, peeled and chopped roughly
2	bay leaves
1 pinch	salt
24 oz	beer
6 local	large potatoes, quartered
4 large	carrots, peeled and sliced
2 tbsp	local butter
1 small	head local cabbage, cored and cut into wedges

PREPARATION:

In a slow cooker, place the beef brisket, peppercorns, garlic, onion, bay leaves, and salt.
Add 24 oz good beer.
Fill the pot with enough water to cover the briskets by 1 inch.
Top with remaining ingredients, leaving the cabbage out. Start off on high until it boils and then reduce the heat to medium-low, and simmer for 4 to 5 hours. Check periodically adding more water if necessary to keep the meat covered.
Add cabbage in the last hour.
Carefully remove the meat from the pot, as it will be extremely tender. Let sit for 10 minutes on a cutting board. Slice or shred and serve alongside the prepared veggies.

This recipe appears in: Beef