Corned Beef and Cabbage

Ingredients—

 1 TBSP Canola Oil

3 lb. Corned Beef Brisket

1 ½ Cups Beef Stock or 12 oz. Ale or Lager (Depending on your preference.)

24 oz. Water

3 Carrots, peeled and roughly chopped

3 Celery Stalks, roughly Chopped

3 lbs Red Potatoes, quartered

2 tsp Dry Mustard

1 tsp Thyme

1 tsp Mustard Seeds

2 Bay Leaves, remove before serving

Salt and Pepper, to taste

2 TBSP Olive Oil

2 TBSP Butter

1 Large Sweet Onion, chopped into quarter size pieces

1 Head Green Cabbage, cored and sliced

Directions—

Step #1—

Preheat oven to 300 degrees. In a large Dutch oven, heat the canola oil over medium-high heat. Add the corned beef to the pan fat side down and brown for about 4-5 minutes. Flip, brown the other side for about 5-6 minutes. Turn off heat. Pour ale or beef stock over corned beef. Stir in water, carrots, celery, potatoes, and spices. Cover and cook in the oven for 3 hours.

**You can also make this in the slow-cooker. Transfer corned beef to crockpot after you’ve browned it, then add all the above ingredients and cook on low for 6-7 hours.)

Step #2—

When the corned beef has an hour and a half left to go, heat olive oil and butter in a large skillet. Add sliced cabbage and onions to skillet. Cook until onions are softened, and cabbage begins to wilt. Transfer to Dutch Oven for remaining cook time. (If using crock pot, do this with two and a half hours left to go.)

Step #3—

When corned beef is done it will be a rich red color and pull apart easily with a fork. If it’s still tough, continue to cook, checking every 30 minutes. Allow to rest for 15 minutes under foil before slicing against the grain. Serve everything together with a side of Irish Soda Bread. Make sure to wear green and celebrate St. Paddy’s Day just because it’s fun!