Why is it that we only celebrate with corned beef and cabbage around St. Patrick’s Day? It’s a ridiculously easy dinner and if you like recreating leftovers, this is great for Reuben Sandwiches and Corned Beef Hash.
Ingredients
1 corned beef brisket (approximately 3 lbs)
4 Tbsp of dijon mustard
Seasoning Packet (inside the brisket packaging)
8 carrots, peeled and sliced
1- 3 lb bag of red potatoes, washed and chopped
1-12 oz bottle of Guinness Beer
1 head of green cabbage, quartered
Rinse corned beef brisket and pat dry. Rub all over with dijon mustard. Open seasoning packet and spread over entire surface.
In a slow cooker, place carrots and potatoes at the bottom. Rest brisket on top. Pour Guinness Beer. Arrange quartered cabbage on top and cover. Cook on low for 6 hours.
(If you do not use a slow cooker and want to make this on the stove, follow same directions and place in a large stock pot. Add 1 cup of water and cover. Simmer over low heat for 2-3 hours, checking frequently to make sure there is always liquid at the bottom of the pot)