All agreed this was probably the best corned beef and cabbage dinner I ever made. I actually surprised myself. I have to detail what I did in this review so that I don’t forget what I did and can duplicate it the next time I make it! I started the meat alone, with a bottle of Guinness and enough water to cover, on “high” for an hour and then turned it to “low.” Three hours after I started it I added the (peeled) potatoes and carrots (no onion). Late afternoon I gave it another hour on high, then turned it back down to low. I cooked the (savoy) cabbage separately on the stovetop in some of the strained cooking liquid from the slow cooker. The meat, sliced against the grain, was tender as can be and cut into perfect slices. The potatoes, also, were cooked to the ideal tenderness. “Creamy Horseradish and Garlic Spread,” recipe also from this site, was EXCELLENT with the meat and “Grandma Andrews’ Irish Soda Bread,” also excellent I might add, rounded out this memorable St.Patrick’s Day meal. I SO wish I would have taken a picture of this gorgeous dinner, but everyone was in a big hurry to eat!
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All agreed this was probably the best corned beef and cabbage dinner I ever made. I actually...