Recipe by Steven Moshlak
"Just like yo' Irish mama used to make, and the brisket will melt in your mouth. Get a center cut of meat, not the 'point.' Super-tender and slices really nicely, just like butter. What little was leftover was made into a great hash the following morning."
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small yellow potatoes (such as Dutch Yellow® Pee Wee potatoes)
sweet onion, cut into bite-size pieces
4 3/4 pounds
corned beef brisket with spice packet
Irish stout beer (such as Guinness®)
1 medium head
cabbage, quartered and leaves separated
This wasn't too bad. I really like the corned beef, but the vegetables, especially the carrots and potatoes, had a really overpowering and bitter beer taste. I made the recipe exactly as written, except for cutting back on the garlic and onion powders per the other reviewer's recommendation (I used 1.5 tbsp of each). I'd say that 2 tbsp of each is probably sufficient. This recipe could also benefit from using more vegetables, as 1/2 lb of baby carrots and potatoes isn't very much. I'd recommend using only half the beer and sprinkling some of the spice packet into the liquid, not just on top of the beef. The meat was really tender though, and Im looking forward to eating it in a sandwich for lunch tomorrow.
I did not change anything, but should have....the amt of onion and garlic powders are way too much.
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Corned Beef and Cabbage
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 203
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