Wherein you pile the ingredients in a Crock Pot, let them simmer, remove some pan drippings, make a simple cream sauce and have the best recipe yet for Guinness Corned Beef Brisket, Carrots and Guinness Cream Sauced Cabbage for St. Patrick’s Day.
If you saw yesterday’s post for Guinness Chocolate Cake, you’ll have figured out that in order to make said cake, I had to purchase a six-pack of Guinness Stout. And since I had the aforementioned stout about, I decided I needed to come up with other culinary uses for it.
As St. Patrick’s Day quickly approaches, what better use for some of that Guinness than a Slow Cooker version of the ubiquitous Corned Beef Brisket, Cabbage, Root Vegetable supper? Well, I couldn’t think of a more fitting purpose, anyway.
I’ve said before in other recipes using the Crock Pot, I think layering is the key to having perfectly cooked food that doesn’t resemble a pile of mush. So, this time is no different.
For my root vegetables, I found some really pretty organic carrots in colors of purple, yellow, white and orange at a local farm stand. Carrots serve as the bottom layer. This allows the carrots to simmer in the beer and beef stock combination that I’ve used as the liquid. It also allows the carrots to be infused with the spices and juices from the meat as it cooks and drips down into them.
Next, the corned beef is piled on the carrots. Because the beef is atop the carrots, it isn’t completely swimming in the liquid. Partially submerged, it simmers, it steams, it doesn’t lose the top layer of seasoning mix that often includes mustard seeds, coriander, allspice, cloves, bay leaves, dill seed, star anise, black pepper, juniper berries, mace and cayenne pepper. Because beautiful presentation can happen with recipes cooked in a Crock Pot.
Then? Then, the cabbage wedges are set in to steam on top of the beef. They don’t fall apart. They aren’t soggy. They are cooked to perfection in the steam rising from the beer and stock and meat (beautiful presentation, again).
But that’s not all. Because we love creamed cabbage, because we adore it, I decided to make a quick cream sauce to pour over those perfect wedges. And I decided that I would add to that quick cream sauce, some of the very liquid the cabbage steamed over. It was glorious.
It was, without a doubt, the best rendition of this perennial favorite supper we’ve had. I hope you’ll try it!
- FOR THE CORNED BEEF:
- 6-9 whole peeled carrots (depending on size and servings desired)
- 3-4 pound corned beef brisket (with seasoning packet)
- 1 - 11.2 ounce bottle Guinness stout (or beer of your choice)
- 1 cup beef stock
- 1 small head cabbage, cut into wedges, core sliced at an angle to remove all but ¼" to hold the wedges together (I used half of a green cabbage and half of a purple cabbage, for presentation)
- FOR THE CREAM SAUCE:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ⅓ cup liquid from Slow Cooker
- 1 cup heavy cream (or half & half, or milk)
- healthy pinch of salt
- In a Crock Pot Slow Cooker, add the peeled carrots.
- Place the corned beef on top of the carrots and sprinkle on the seasoning packet.
- Pour the beer and the beef stock around the edge of the beef, being sure to not dislodge the spices on top.
- Lay the cabbage wedges, leaf-side down, on top of the beef.
- Place the cover on the cooker and set it to cook on high for 6-8 hours (depending on the thickness of the beef brisket).
- Once the brisket is done, make the cream sauce.
- In a small saucepan, over medium heat, add the butter to melt.
- Add the flour, whisk to smooth and cook for 2 minutes.
- With a ladle, or spoon, scoop out ⅓ cup cooking liquid from the cooker and add to the butter, flour.
- Add the heavy cream and whisk to smooth.
- Add a pinch of salt (to taste) and continue to stir until thickened.
- Remove the cabbage, corned beef and carrots to a platter, and pour the cream sauce over the cabbage wedges to serve.