Guinness Corned Beef and Cabbage 

Ladies and Lads, its not too late late to celebrate St. Paddy’s day with a traditional Irish meal…. now I’m not quite sure how traditional it is to add Guinness to the mix, but it is a delish way to go! 
Enlist the help of some good Irish/Celtic tunes to set the mood.


Loving this… 

Okay, on to more about the good eats, 

                              (at serving time) 

So this year I decided to cook a Point Cut, why you might ask… rumor is that the point cut has more flavor because it has more fat. There are different schools of thought on what cut to buy, this year I’m happy I went with the Point Cut, the corned beef turned out excellent, so very tasty, moist and extra tender. 


Start here


Layer your crockpot with onions then potatoes, add pepper.  

Hour 7, almost done. 

Process… 
Place the corn beef on top of the onions and potatoes, add the seasonings (bag) in. This corned beef was already seasoned. 

Pop open a can of Guinness, let it breath a minute. 😉 Add the whole can to the crockpot.

Cover and cook on high for 8 hours

*At the 6 1/2 hour mark add in your carrots

*At the 7th. hour mark add in your cabbage 

*At the 8 hour mark prepare to serve, and enjoy 

Serve with your veggies, mustard and horsey sauce if you like. Horsey sauce is my version of a horseradish sauce. Basically you mix sour cream or plain yogurt with prepared horseradish to heat preference, add S & P and a pinch of garlic powder and walla you have a very yummy sauce for your corned beef. On the other hand, plain ole mustard works too. 

Now I’m off to start some Irish soda bread. Recipe to follow. 

Happy Saint Patrick’s Day all!    g.                                              

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