Corned Beef & Cabbage

Corned Beef & Cabbage is a favorite in our house! This is a recipe that I have perfected over the last 12 years! I have tried cooking on high, low, different cuts of meat, adding the produce in at different times, different amounts of produce, different beers, different spices, different broths … so when I say that this recipe has been tested through and through .. I meant it! haha.

Specifics

Slow cooking the corned beef is key! The flavor is so much more rich and the meat so much more tender. (If you are in a rush or forgot to start the crock pot, you can cook on high for 4 hours – you will not get the same flavor payout but is still so delicious!)

Using the Guinness is important because it marinates the meat and creates a full bodied flavor.

I prefer to use the flat cut as opposed to the point cut because the flat cut is leaner (less fat), cooks more evenly and looks more presentable. If you like less lean meat or plan to shred you can absolutely use point cut. It is essentially preference.

I also like to let the meat sit for a few minutes before I cut, while the meat is resting – I will go ahead and strain and separate the cabbage, potatoes and carrots. I will keep some of the juice to pour over any part of the meal – this is optional & sometimes I do not, this is another personal preference.