Category Archives: Cabbage

Guinness Corned Beef

Guinness Braised Corned Beef
Guinness Braised Corned Beef

 

 

 

 

 

 

Guinness Corned Beef or corned beef braised in Guinness Stout, is an alternative to boiled in water corned beef.  It does add an extra layer of flavor and an extra layer of cost, but is probably worth it.

I’m not a big fan of St. Patrick’s Day, any holiday that is nothing but an excuse to over imbibe in my view is a waste of time,  but once a year the food side of it does appeal to me.

If done in stages you will get a tasty meal with properly done vegetables.  So take the time and use the extra pot to cook everything right.

Vegetables
Vegetables

 

 

 

 

 

 

In the more traditional recipe the vegetables are dumped into the same pot as the corned beef and over cooked, leaving you with very soft carrots, mushy potatoes and cabbage.

Using two pots or a slow cooker for the corned beef and a pot for the vegetables gives you more control over the doneness of each of the dishes.

Ingredients for Guinness Corned Beef

  1. 1 Corned Beef, patted dry
  2. 2 bottles Guinness Stout
  3. 3-4 Tbsp dark brown sugar
  4. 1 medium onion peeled cut in half
  5. 6-8 garlic cloves peeled, left whole,but crushed slightly
  6. 1 spice packet or 1 Tbsp pickling spices
  7. 1 head white cabbage stem left on cut into quarters
  8. 4-6 carrots peeled halved and cut into 1″ pieces
  9. red potatoes cut into quarters

Directions for Guinness Corned Beef

In a slow cooker pour the stout and the brown sugar.  Whisk to dissolve the sugar.  Place the medium onion and the garlic cloves into the pot.  Place the corned beef in fat side up.  Cover and cook for 4-6 hours until the beef is fork tender and has reached an internal temperature of at least 145º.  If the beef is not completely covered turn about half way through the cooking process.

Once done remove from the pot and let it rest a few minutes.  Slice thinly against the grain of the meat.  

The Vegetables:

In a pot that will be large enough to accommodate all the vegetables, place the cabbage into the pot spoon in about a cup of the stout stock and cover with either beef stock or water.  Bring up to a boil and cook for about 15 minutes.  Remove from the stock when the cabbage begins to soften.  Depending on how you like your cabbage it is either now done or you  can continue to cook.  Place the potatoes and carrots into the stock and if you are going to continue to cook the cabbage place it on top bring the stock up to a boil and cover and cook for 10 – 15 minutes until a knife pierces the vegetables easily.  Remove the Cabbage cut the stems off and place into a serving bowl either whole or cut in half.

Strain the potatoes and carrots into a separate bowl and serve.

You can serve the corned beef with a little of the stock strained into a gravy boat, and with spicy mustard or horseradish sauce.

An additional option is to create a roux with 2 tbsp’s of butter and flour and slowly add some of the cooking liquid= about 1½ to 2 cups bring up to a boil and thicken and serve.

Here are a few items to help make this recipe:
http://www.amazon.com/Creuset-Signature-Enameled-Cast-Iron-2-Quart/dp/B0076NOGPY/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1458676121&sr=1-4&keywords=le+creuset&linkCode=ll1&tag=rantsravesa06-20&linkId=96159b59b64fd7761f90e41aca7656fa
http://www.amazon.com/Cuisinart-MSC-600-Central-6-Quart-Multi-Cooker/dp/B008YEXC22/ref=as_li_ss_tl?ie=UTF8&qid=1458676190&sr=8-8&keywords=slow+cooker&linkCode=ll1&tag=rantsravesa06-20&linkId=e2b4bdba324179094260190d59f01959

 

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

Corned Beef brings out my Celtic solidarity for my slightly backward cousins the Setters and my noble Bro’s the wolf hounds, keep it coming and I’ll Arroo “Oh Danny Boy” all night.

 

Guinness Corned Beef

Guinness Corned Beef

Ingredients

  1. 1 Corned Beef, patted dry
  2. 2 bottles Guinnes Stout
  3. 3-4 Tbls dark brown sugar
  4. 1 medium onion peeled cut in half
  5. 6-8 garlic cloves peeled, left whole,but crushed slightly
  6. 1 spice packet or 1 Tbsp pickling spices
  7. 1 head white cabbage stem left on cut into quarters
  8. 4-6 carrots peeled halved and cut into 1" pieces
  9. red potatoes cut into quarters

Instructions

  1. In a slow cooker pour the stout and the brown sugar. Whisk to dissolve the sugar. Place the medium onion and the garlic cloves into the pot. Place the corned beef in fat side up. Cover and cook for 4-6 hours until the beef is fork tender and has reached an internal temperature of at least 145º. If the beef is not completely covered turn about half way through the cooking process.
  2. Once done remove from the pot and let it rest a few minutes. Slice thinly against the grain of the meat.
  3. The Vegetables:
  4. In a pot that will be large enough to accomadate all the vegetables, place the cabbage into the pot spoon in about a cup of the stout stock and cover with either beef stock or water. Bring up to a boil and cook for about 15 minutes. Remove from the stock when the cabbage begins to soften. Depending on how you like your cabbage it is either now done or you can continue to cook. Place the potatoes and carrots into the stock and if you are going to continue to cooke the cabbage place it on top bring the stock up to aboil and cover and cook for 10- 15 minutes until a knife pierces the vegetables easily. Remove the Cabbage cut the stems off and place into a serving bowl either whole or cut in half.
  5. Strain the potatoes and carrots into a separate bowl and serve.
  6. You can serve the corned beef with a little of the stock strained into a gravy boat, and with spicy mustard or horseradish sauce.
  7. An additional option is to create a roux with 2 tbsp's of butter and flour and slowly add some of the cooking liquid= about 1½ to 2 cups bring up to a boil and thicken and serve.
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Chicken with Sauerkraut

Chicken with sauerkraut
Chicken with sauerkraut

 

 

 

 

 

 

 

 

Chicken with Sauerkraut

Two of my favorite things, chicken and sauerkraut.  I don’t know why I never put the two together before.  I felt that a slightly sweet version would probably go best.  The recipe to follow is for two if your making more just increase the brown sugar and sauerkraut equally.  This can be made in a slow cooker, just put on high for a few hours and make sure the chicken is at least 165° before you serve.

Ingredients for Chicken with Sauerkraut

  1. Chicken pieces, cut up with bones in
  2. 1 jar good sauerkraut
  3. 2-3 tbs brown sugar
  4. cooking spray

Directions for Chicken with Sauerkraut

Preheat oven to 375°

In a baking dish, spray with cooking spray, and place the chicken in a single layer.  Cover with the sauerkraut and sprinkle the brown sugar over the top.  Cover the pan with aluminum foil and bake for about 45 minutes, remove the foil and continue to bake for an additional 15 minutes.  Check to make sure chicken is  up to temperature and serve.

 

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Here are a few items to help make this recipe:
Kitchen Supply Glass Bake ‘N Take 9 Inch x 13 Inch Dish With Snap On Cover
Crock-Pot SCCPVL610-S 6-Quart Programmable Cook & Carry Oval Slow Cooker, Stainless Steel

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .

 

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

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