Do you plan on having Corned Beef this St. Patrick’s day (March 17th)?
Well, if your usual method of cooking it is to boil it or bake it in the oven,
you may want to try something different this year.

Something different?
Yes, as in slow-cooking it. The following corned beef recipe is made in
the slow-cooker with pearl onions, carrots and herbs and it’s cooked to
perfection with a broth flavored with stout (beer) and molasses.

The Recipe:
Slow-Cooked Beer-Braised Corned Beef!
Ingredients:
1 bunch of fresh thyme
6 cinnamon sticks
3 bay leaves
3 carrots, cut diagonally into 1/2″ slices
2 cups of frozen pearl onions
4 or 5 pounds of low-sodium corned beef
2 cups of low-sodium beef broth
2 bottles of stout beer, such as Guinness, about 3 cups
1/4 cup of molasses
1 tsp. of mustard seeds
To make:
Add 2 sprigs of thyme, 1 cinnamon stick and bay leaves to center
of 8″ square cheesecloth; tie with kitchen string to close. Place herb
sachet, carrots and pearl onions in a slow-cooker (or crock pot); add the
corned beef. Add beef broth, beer, molasses and mustard seeds. Cover;
cook on high for an hour, then low until tender and meat thermometer
inserted into the thickest part of corned beef, about 145*F. about 6 hours.
Remove herb packet from slow cooker; discard. Transfer corned beef to serving
platter. Surround with cooked carrots and onions, and remaining 5 cinnamon
sticks and thyme. Leave meat alone for 10 mins. before slicing. Serve with
braising liquid.
Another tip: If you want a smoky type of corned beef, leave out the cinnamon
sticks and add 1 Tbs. of smoked paprika and 2 Tbs. of liquid smoke.

Now, that you have the main meat dish, what will you serve it with?
Potatoes? Cabbage? How about both. Mashed potatoes made with
potatoes, turnips, cabbage and leeks.
Recipe for a comfort food classic.
Irish Colcannon!
Ingredients:
2 lbs. of potatoes (peeled and cubed)
1 lb. of parsnips, (peeled and cubed)
4 cloves of garlic, peeled
1/4 cup of butter (Kerrygold or Organic)
1 green cabbage, shredded
2 large leeks, white and light green parts only, chopped
1 cup of milk
To make:
In a large pot, combine potatoes, parsnips and garlic with enough
salted water to cover by 2″. Over high heat, bring to a boil. Reduce heat
to medium; cook until tender, about 20 mins. Drain well.
In the same pot, melt butter over medium-heat. Add cabbage and leeks,
stirring, until golden, 5 or 6 mins. Add the milk, stirring, until heated through,
2 mins. Add reserved potato mixture, 1/2 tsp. of salt and 1/4 tsp. of pepper;
mash. Transfer to a serving bowl.

That’s it- 2 dishes for this year’s St. Patrick’s Day celebration.

Sources:
* Martha Stewart Knows Best
* Ina Garten, Television Chef from The Food Channel
* Comfort Foods Magazine
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Thank-You!