While I’m sure Irish food consists of more than just corned beef brisket and cabbage, that’s the first dish I think of when St. Patrick’s Day comes to mind. The thing is, I really don’t like cabbage. It’s mushy and gross and I’m not crazy about how sneaky it is, trying to impersonate lettuce.
Funny story cut to the point: My old roomie was picking up salad fixin’s and grabbed cabbage instead of lettuce. We kept commenting that something tasted off, blaming the dressing at first – until we realized the faux pas.
On to my point, I don’t do corned beef brisket and cabbage for St. Patrick’s Day. Instead, I do corned beef and potatoes. Potatoes are something I can easily get behind! They also help to take out much of the saltiness from the corned beef brisket. The secret to the perfect corned beef brisket recipe is slow cooking it. That’s the best way to get the juiciest, most tender corned beef imaginable. And it really couldn’t be easier. Well, if I could master my carving skills then it really wouldn’t be easier.
Hopefully, you still have a slow cooker after the This is Us debacle. No kitchen should be without a slow cooker (just remember to unplug it when you’re not using it!) You’re going to cook this for at least 8 hours on low, overnight is perfect.
Cut a medium onion into rings and spread them out on the bottom of the slow cooker. Cube 4 or 5 yellow potatoes and spread them over the onions. Place the brisket on top of the potatoes, sprinkle with pepper (to taste) and add 2 cups of water. My secret ingredient for the perfect corned beef brisket is a bottle of Guinness ale. It adds a depth to the flavor this is unmeasurably great. You can skip this and add another cup of water if you prefer, but I highly recommend the beer!
- 1 medium onion
- 4 - 5 yellow potatoes, cubed
- 1 3 to 5 pound corned beef brisket
- Black pepper
- 1 bottle Guinness Beer
- Cut onion into rings and spread them out on the bottom of the slow cooker.
- Spread potatoes over the onions.
- Place the brisket (fatty side up) on top of the potatoes, sprinkle with pepper (to taste) and add 2 cups of water and a bottle of Guinness beer.
- Cook on low setting for 8 - 10 hours.
- Serve hot.