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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (1104g) Recipe makes 8 servings The following items or measurements are not included below: 1 sprig thyme |
||
| Calories 875 | ||
| Calories from Fat 296 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 32.9g | 50% | |
| Saturated Fat 10.9g | 54% | |
| Monounsaturated Fat 15.8g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 166mg | 55% | |
| Sodium 2288mg | 95% | |
| Potassium 1831mg | 52% | |
| Total Carbohydrate 70.4g | 23% | |
| Dietary Fiber 8.7g | 34% | |
| Sugars 9.9g | ||
| Protein 39.6g | 79% | |
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By: ~Rita~
Mar 2, 2003
St Patty's Day meal made easy! Serve with Rye bread or my Irish soda bread Irish Soda Bread 1. And some green beer (beer with green food coloring added. In the pictures is the corned beef topped with the pineapple glaze #57813.
SERVES 8 -10
Ingredients
- 3 carrots, cut into 1 inch pieces
- 3 parsnips, cut into 1 inch pieces (sweeeter then carrots)
- 3-4 lbs corned beef brisket
- 2-3 onions, cut into quarters
- 10 small red potatoes, halved, 6 medium quartered, 4 large cut into six pieces
- 1 small head of cabbage, cut into wedges keeping the core on each wedge so they stay in wedges
- 1/2-2 teaspoon mustard powder
- 1/2-2 teaspoon garlic powder
- 1 sprig thyme
- 1 teaspoon sugar
- 12 ounces Guinness stout
- 1 cup water
- 1 teaspoon salt
- 1 teaspoon pepper
Directions
1
Place carrots and parsnips into bottom of crock pot.2
Add corned beef brisket & onions.3
Mix together beer, water, sugar, dry mustard, garlic powder, sprig of thyme, salt and pepper.4
Pour into crock pot.5
Cover & cook on low heat for 8 hours.6
If carrots, parsnip and onions are tender you can remove them, placing them in a covered dish. Add cabbage wedges and potatoes to crock pot & push down into liquid.7
Turn crock pot on high & cook 2 more hours adding back the veggies if removed just to warm.8
Serve with a good mustard or place corned beef on a foil lined cookie sheet fat side up. Score fat, broil 3 minutes then pour about 1/2 cup Pineapple Ham Glaze Great for Corned Beef recipe # 57813 on top and broil for 2 more minutes.
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- Course > Main Dish > One-Dish Meal
- Main Ingredient > Vegetables > Carrots
- Main Ingredient > Vegetables > Onions
- Main Ingredient > Meat > Beef
- Cuisine > European > Western > Irish
- Preparation > Time to Make
- Preparation > Equipment > Crock-Pot
- Preparation > Presentation > Served Hot
- Occasion > Holiday/Event > Non-Religious > St. Patricks Day
Featured Reviews for This Recipe
From: k8t
On Mar 13, 2009
LOVED IT! Made the recipe exactly as described and it was delicious. I've only made corned beef one time before and I just boiled it on the stove with the little spice packet that it came with. What a difference!! The Guiness added such a great flavor to it, and the leftovers just got better and better. Even my kindergartener and 18 month old liked it!! This is the first recipe that I have made off of this website, and I will certainly be coming back!
From: Chef #429167
On Mar 8, 2007
If you like parsnips this is the meal for you. We had never had parsnips before and I found the smell while they cooked revolting. And the meat and vegetables tasted like parsnips. We will be leaving the parsnips out next time. The meat was very tender and was good because you couldn't taste the parsnips very much.
From: HouseDragon
On Jan 25, 2005
Wonderful! The first recipe I made in my first crockpot. Super successful: easy to make, the veggies all came out perfectly cooked, the meat was tender and delicious, and DH loved it. The largest corned beef brisket I could find was 2.67 lbs; there's just enough left for two meager sandwiches! I made this exactly as called for except for throwing in the spice packet that came with the brisket. Thanks Rita, this recipe goes into my new "My Favorites" cookbook.
From: Bergy
On Jan 21, 2004
This recipe produces perfect textured corned beef that is tender and still moist. I wanted this recipe for just two people so I got the zaar printout for two - For veggies, meat & liquid the changes were fine but you cannot cut the spices and herb back to 1/4. I cut them back to half of the original recipe and they were just right.. The crockpot cooking time was 7 hours and I added the potatoes & cabbage after 5 hours, turned to high for 45 minutes and then back to low. Everything came out just right. Very enjoyable meal Thanks Rita it's a keeper
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