A Tale of Two Corned Beef Dinners

While we have never been overly celebratory of St. Patrick’s Day, we love corned beef and making Reuben sandwiches with the leftovers. My husband likes them so much that he brought home an extra corned beef brisket to be made for the express purpose of having plenty of extra meat to make sandwiches! Because we had two briskets, we decided to fix them two different ways and see what we liked better. The first was our typical “boil on the stove for three hours with the included seasoning packet” version and the second was an interesting slow cooker version called Stout Slow Cooker Corned Beef and Veggies. We found it on allrecipes.com.

Our normal version was just as good as always. We like to boil the brisket with the included seasonings, potatoes, carrots, onion and cabbage. The meat is tender and excellent for sandwiches the next day.

The second version was by far the favorite. We didn’t have any Stout in the house so we substituted our favorite Wisconsin beer, Fat Squirrel bottled by New Glarus. It worked beautifully! The meat was really tender and it had a lot of flavor.

First, we poured a bottle of beer into the slow cooker. Then we rinsed the brisket, patted it dry and coated it in our version of brown sugar. We like to use organic cane sugar and mix in a little molasses to create our own brown sugar. After placing the meat in the beer, we added some sliced onion.

The slow cooker was set for 6-8 hours on low and we added chunks of potato, sweet potato and carrots after the first 1 1/2 hours. The recipe called for cabbage as well but we couldn’t fit any more veggies into our crockpot!

After about 6 1/2 hours, the meat was ready but the veggies were still a little crunchy. Next time I will add them right away or let it cook for the full 8 hours. We ended up removing the meat and slicing it up while leaving the vegetables in the crockpot to cook for another hour. Everything was delicious! We would highly recommend this slow cooker version. Find it here and enjoy!

 

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