Cookbook 3-14

“CORNED BEEF & CABBAGE”

(Stove top – approx. 6 servings)
3-4lbs. corned beef brisket (not in a brine) (seasoning packet may come with your brisket)
2 Bottles of Guinness beer or (substitute with 1 1/4 cup of water w/ beef bouillon)
5-6 Medium sized carrots
6-8 Small red potatoes
3 Medium sized onions
1 Whole head of cabbage
Salt & Pepper

Prep Time: 30 minutes
Cooking Time: 4-7 Hours. Ideal for 5 or 6 qt.”slow cooker” or “stove top”

1. Place corned beef in slow cooker or in a kettle on the stove top. Add water. Use seasoning packet and add salt & pepper.
2. Cover and cook on low to medium heat for approximately 2 1/2 to 3 hours.
3. Temperature of the meat should be 190-200 degrees
4. Cut the carrots, potatoes, onions and cabbage into quarters then place them all in with the meat and cook additional hour or until vegetables are tender but not over cooked. (Note: You can prepare the cabbage separately in a large soup pot)