Here’s Maxbauer’s recipe for cooking up corned beef and cabbage using their signature corned beef—brined in bulk for St. Paddy’s day.
Watch this video of the brining process to whet your appetite:
- Corned Beef & Cabbage
- 1 4 -pound corned beef brisket or bottom round
- 12 -ounce bottle stout or dark ale
- 1 tablespoon pickling spices
- 2 stalks celery, halved
- 4 carrots
- 1 medium onion, cut in 4 wedges
- 4 to 6 red potatoes, quartered
- 1 medium head cabbage, cut into 6 wedges
- Creamy Horseradish Sauce
- 1/2 cup heavy cream
- 1/4 cup sour cream
- 1/4 cup drained prepared horseradish
- Dash hot sauce
- Salt and pepper to tast
Rinse the corned beef and place in the bottom of a slow cooker. Add the bottle of stout, spices and enough water to just cover the meat. Cover and cook on LOW for six hours.
After six hours, add potatoes, carrots, onions, celery, and cabbage. If necessary, add a little more liquid to ALMOST cover vegetables, or shift the meat to bury vegetables in the hot liquid. Replace the lid and continue cooking for about 2 hours, or until cabbage is done to desired tenderness. (We like ours with a little crispness left in it.)
Remove beef after total cooking time of 8-9 hours. Allow to rest covered in foil for fifteen minutes. Slice brisket or round across the grain, serve with vegetables, mustard and horseradish sauce. Pass extra cooking liquid at the table. Serve with Creamy Horseradish Sauce and grainy mustard.
Creamy Horseradish Sauce:
Whip cream to soft peaks and then fold in sour cream and horseradish, to taste. Season with salt, pepper and a dash of hot sauce.