ANSWERS: 7
  • If you have a corned beef already.....bring to a boil a pot of water. Put in brisket. Bring back to a boil. simmer for 4 hours (5to8lb brisket). 1/2 head of cabbage into the pot for the last 15 minutes. yummy
  • Corned Beef and Cabbage in Guinness 4 hours | 20 min prep | SERVES 10 Ingredients 4 lbs flat cut corned beef brisket 1 (12 ounce) bottle Guinness stout, draught 1 medium yellow onion, peeled and cut into wedges 3 garlic clove, minced 1 bay leaf 1/4 teaspoon ground cinnamon 1/8-1/4 teaspoon ground cloves (to taste) 1/4 teaspoon ground allspice 1/4 teaspoon ground black pepper 1 head cabbage, cut into wedges, rinsed and drained 6 medium white potato, peeled and quartered 1-2 lb carrot, peeled and cut into 3-inch pieces Directions 1Rinse corned beef under cold water, and pat dry. 2In a Dutch oven, or other large pot with a cover, brown corned beef well on all sides over high heat. 3Pour Guinness over the meat, and add enough water to just cover the brisket. 4Add the onion, garlic, bay leaf, cinnamon, cloves, allspice and pepper to the pot. 5Bring pot to a boil and skim off any foam. 6Reduce heat to a simmer. Cover pot and simmer for 3 hours. 7Add carrots, then potatoes and then the cabbage wedges to the pot. 8Cover pot, and continue cooking until meat and vegetables are tender (about 20-30 minutes). 9Remove meat and vegetables to warm serving platter/dishes, leaving the cooking liquid/sauce in the pot. 10Over high heat, bring the cooking liquid to a boil, and cook until the amount of liquid is reduced by half (about 10 minutes). 11Slice the corned beef; serve with the vegetables and the sauce on the side. 12Note: Corned beef should always be sliced across the grain.
  • just boil the corn beef for a while (the longer you cook it the better it is) have it in enough water so its completly submerged and still will be when some eveaporates and you can put in the cabbage either half an hour before you eat but you can have it in either sooner or later some people like it mushy and some like it praticly raw oh and add peppper corns to the water for the cabbage (20 or so)
  • Low & Slow! Crock pot is what we are using as I type!!! Normally we use a "Pressure Cooker" & do 3-4 at a time for 1.5 hrs. for St. Paddy's Day. We are going to have this one in for about 14 hrs. in the crock pot though. We add an "Enzyme" Tenderizer, Bay Leaves & Pickeling Spices. When cold (from fridge) I will slice it on our slicer for sandwiches & grind it for Hash!!! John
  • Easy, you don't in my house.
  • I cook it in a slow cooker for about 8 hours (I put the cabbage in the last hour of cooking). Turns out very tender.
  • that's a crock

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