4 lb. corned beef brisket
2 (12 fl. oz.) bottles of Killian’s Red Ale
Place the corned beef with the juices and seasonings from the bag in the crock pot. Pour beer all around the beef.
Cook on Low 10 - 12 hours, until tender. Mine took 11 hours. Remove beef from crock pot to cool. I let it rest 15 minutes before slicing.
At this point, put 1 head of cabbage cut into wedges, one 2lb. bag of carrots, and 2 yellow onions cut into wedges in the cooking liquid and cook on High for 4 - 5 hours, until tender.
Slice the meat and put it in a 13x9x2-inch Pyrex casserole or equivalent and refrigerate until 40 minutes before dinner. Remove from oven and spoon several ladles of the cooking liquid from the vegetables over the corned beef and warm in the oven for 35 minutes at 325* F.
I like to serve with Colcannon.
COLCANNON
2 1/2 lbs. potatoes, peeled and cubed
4 slices bacon
1/2 sm. head cabbage, chopped OR 16 oz. package cole slaw mix
1 large onion, chopped
1/2 c. milk
salt and pepper, to taste (start with 3/4 tsp. salt and 1/4 tsp. pepper)
4 Tblsp. butter
Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.
Slice bacon into 1/4-inch slices and place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Scoop bacon out of the pan with a slotted spoon leaving the drippings in the pan. In the reserved drippings, saute the cabbage and onion until soft and translucent.
Drain the cooked potatoes, mash with milk, butter and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Serve immediately.
NOTE: I’ve used both the 1/2 head of cabbage and the cole slaw mix. I prefer the cole slaw mix. Much easier to stir with the smaller cabbage pieces and I really liked the little bit of color the carrot gives the potatoes.
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Its Luna! Looks a lot like my Chloé. :D
It’s morning, cup of coffee with the love of my life listening to Jazz…
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Beautiful bouquet.