How to Make Corned Beef and Cabbage Cooked in Beer!

 

This St. Patrick’s Day meal is too flavorful and yummy not to be enjoyed any day of the year. Leftovers? No problem save some of the corned beef to make Reuben sandwiches. Serves 6. Total Time 8 hour 15 minutes 

Ingredients:

2 1/2 lb. Flat cut corned beef brisket with seasoning packet

12 can of beer preferably a dark stout for more flavor

1/4 cup brown sugar

1 bay leaf

8 yellow potatoes 

4 medium size carrots, peeled and quartered 

2 cloves of garlic, minced 

1/2 cabbage head, sliced

Directions: 

Add the corned beef to the crockpot. Sprinkle on top with the brown sugar and the seasoning packet that came with the corned beef. Add the potatoes, carrots, garlic and bay leaf around the meat. Pour over the beer. Cover the crockpot. The total cooking time is 8 hours on low. Add cabbage when there is 2 hours remaining. Serve by removing the bay leaf. Place corned beef on a cutting board and cut into slices. Plate slices with the vegetables.