Growing up, St. Patrick's Day was "boiled dinner". Corned Beef and Cabbage cooked all day on the stove, allowing flavors to mix and make a delicious dinner to serve the whole family. If we were lucky and weren't very hungry that night, there were enough left over potatoes and corned beef for Dad to make hash the next morning. Twelve years after Dad has passed away, it is still the dinner I fall back to on St. Paddy's Day. Dad always did his on the stove, but I decided to try mine in the Crock Pot this year, and went with apple juice instead of water to add a bit more sweetness to the meal. It definitely took it to a new level, and I will use this recipe again.
Apple and Brown Sugar Corned Beef
- 4 cups apple juice
- 1 pint Guiness
- 1 ounce Jameson Irish Whiskey
- 1/2 cup brown sugar
- 1 tablespoon prepared mustard
- 2 (3 pound) corned beef briskets with spice packets
- 20 small red potatoes, scrubbed
- 4 carrots, cut into chunks
- 2 onions, cut into 8 wedges
- 1 head cabbage, cored and cut into large chunks
- Pour the apple juice into a large slow cooker, and mix in the brown sugar and mustard, stirring until the brown sugar has dissolved. Mix in the contents of the spice packets, and lay the briskets into the apple juice mixture. Top with red potatoes, carrots, onions, and cabbage chunks. Push all ingredients into the liquid. Pour Guinness and Jameson's over the top.
- Cover and cook on High until corned beef is very tender, 4 to 5 hours; or cook on Low for 8 to 10 hours. Slice meat thinly across the grain, and serve with vegetables.