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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.
Corned Beef and Cabbage
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
Serves 6
Method
- 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.
More St. Patrick's Day recipes:
Celebrate St. Patrick's Day with Colcannon
Brisket with Barbecue Sauce
How to Go Green: Beers : Planet Green
Salivating over sustainable eats? Learn how to make your own with help from Emeril Lagasse in Planet Green TV's organic cooking show, Emeril Green.
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