There’s something very symbolic about Corned Beef & Cabbage. It’s closely associated with Irish tradition but, more specifically, to poor Irish immigrants who couldn’t afford better cuts of meat. This meal is celebratory, simple and sparse—the perfect Lenten meal. Its A delicious respite to celebrate St. Patrick’s Day! Generally speaking, dioceses with large Irish populations will often waive the Lenten Friday meat abstinence rules if St. Patrick’s day falls on a Friday so be sure to take advantage of this great recipe.

Corned Beef and Cabbage

There are several problems with cooking Corned Beef. First, it’s a cheap cut of meat and therefore tough and this requires a long, slow cooking time at low heat. Second, this long, slow cooking time often leaves the meat dry and unappetizing. The best way to cook it is to plan ahead and use a slow cooker.

Don’t worry about the alcohol in this recipe—the heat will dissipate it so this recipe is family-friendly! I prefer to open a can of Guinness and leave it out on the counter overnight. If you don’t have time for this, simply pour it in a bowl and whisk it for a few minutes before pouring it into the cooker.

Ingredients

1 large can of flat Guinness beer (or any pilsner will do, the cheaper the better)
1 head cabbage, chopped
1 shot of Irish whiskey
1 tablespoon of coriander seeds
1 tablespoon of ground cumin
1 tablespoon of garlic powder
1 tablespoon of Tabasco Sauce (optional)
12 red potatoes, roughly cut
2 cloves of garlic, minced
2 onions, chopped
4 carrots, sliced
4 cups water
5 pounds of corned beef

Directions

Line the bottom of the slow cooker with the potatoes, onion, garlic and carrots.
Add the beer, whiskey, water and spices (including the Tabasco Sauce if you chose to use it)
Place the corned beef on the bed of vegetables.
Add the cabbage.
Add salt and pepper to taste.
Set the cooker on high and cook for 8-9 hours until fork tender.