Slow Cooker Stout Braised Corned Beef and Cabbage

Submitted by: Tammy Reese, Farm and Dairy

Ingredients:

• 3-4 lbs. corned beef flat cut brisket w/ seasoning packet.
• 2 carrots
• 1 bay leaf
• 1 40 oz. Can of Dark Irish Stout Beer (Guiness, O’Hara’s, Brookly Black etc)
• Water (as needed to cover)
• 1 small head of cabbage.

Directions:

1. Remove corned beef roast from package and rinse with water.
2. Chop carrots into 2-3 large pieces and place in the crockpot.
3. Place corned beef roast on top of the carrots and sprinkle in the seasoning from the packet and the bay leaf.
4. Pour the stout over the corned beef; add water if needed to fully cover the brisket.
5. Cook on low for 6-8 hours.
6. Chop cabbage into ribbons.
7. Remove the corned beef from the crock pot and let rest for 5 minutes. Throw out the carrots. The carrots are used to soak up excess salt and should not be eaten.
8. Add two cups of the braising liquid from the crock pot and the cabbage into a skillet. Cover and cook on medium heat for 10 minutes.
9. Reserve 1 cup of the cabbage to make Colcannon.
10. Serve immediately.

Yields: 5-8 servings.