Corned Beef and Cabbage Prepared Two Ways
Corned Beef and Cabbage Prepared Two Ways
Corned beef cooked two ways.
On the top was corned beef cooked in a dutch oven stove top. I cooked it for about 4 hours.
On the bottom the corned beef was cooked in my slow cooker for 7 hours. Both tasted exactly the same. The corned beef that was cooked in the slow cooker was melt in your mouth tender.
Servings 4 people
Ingredients
- 2 package corned beef Packaged
- 3 bottles dark beer
- 1 head cabbage cut in wedges
- 1 3lb bag yukon gold potatoes cut in half
Instructions
- Corned Beef cooked in a slow cooker. Place the corned beef in the slow cooker with the spice package. Use a small amount of water to flush out the rest of the juice and add it to the slow cooker. Add one bottle of dark beer and add it to the slower cooker. Cook on medium high for 7 hours. Corned Beef cooked in a dutch oven on the stove top. Place the corned beef in the dutch oven with the spice package. Use a small amount of water to flush out the rest of the juice and add it to the dutch oven. Add one bottle of dark beer and add it to the dutch oven. Cover half way.Cook on medium high for 4 hours. On the stove top place the the potato and cabbage in a pot of cold water. Bring to a boil and cook until fork tender. Add a bottle of dark beer to enhance the flavor (optional). Enjoy with homemade Irish soda bread. Bon Appetit.