I’m back! Arrived from Dublin just in time to head to a local Irish bar for a big St. Patrick’s Day celebration. Go figure. Today is all about relaxing, oh and laundry I guess. I have my favorite St. Patrick’s Day meal cooking away in the slow cooker. Actually, this is one of my all time favorite recipes ever. I am a little surprised I haven’t put it here yet, but I guess I have not made it in a few years.
Originally I found this recipe in Cooking Light, gosh maybe 10 years ago. Always a hit.
- 1/2 onion, chopped
- 3 carrots, chopped
- 2 celery stalks, chopped
- 2/3 cup packed brown sugar
- 1/4 cup tomato paste
- 1 tablespoon dried dill
- 1 (14 1/2-ounce) can low-salt beef broth
- 6 black peppercorns
- 2 whole cloves
- 1 (3-pound) cured corned beef brisket, trimmed
- 1 can/bottle Guinness stout
- 1-2 cups water
- Put chopped vegetables in the bottom of slow cooker.
- Mix brown sugar, tomato paste, and dill with beef broth. Pour over vegetables.
- Top with peppercorns and cloves.
- Add corned beef to slow cooker, pour Guinness over the meat. Top off with water until pot is no more than 75% full.
- Cook on low for 8 hours.
- Remove meat from juices and slice to serve.
If your corned beef came with a season packet, throw that in too. Also be sure to save the juices for boiling the cabbage in, adds great flavor.
I can hardly wait for dinner!