Wednesday, March 18, 2009

St. Paddy Recipe

Beef Roast and Cabbage Dinner

Recipe called for Corned Beef but, here in Cajun Country that is a hard meet to find. I used a regular Beef Roast-Everyone was very happy with the results & enjoyed their meal very much!!!


  • 1 (4-pound) cured corned beef brisket, trimmed
  • 3 cups water
  • 1 cups chopped onion
  • 1 cup chopped celery
  • 3 garlic cloves, peeled
  • 2 tablespoons chopped parsley
  • Salt & Pepper rubbed on beef
  • 1 (2 1/2-pound) head green cabbage, cored and cut into 1-inch strips
  • 1 (14.9 fl oz) can Guinness Stout Beer
  • 4 pounds small red potatoes, quartered
  • 1 cup chopped carrot


Season top of beef with salt, pepper, thyme, & oregano. Rub into meat throughly.

Place beef in a large Crock Pot set on high; add chopped onion, celery to sides of beef & cover whole pot with cabbage. Add in beer & water. Cover pot & allow food to cook for 4-6 hours.

Meat will be extra tender & juicy. After beef is tender & fully cooked remove from pot.

Leaving beef stock in pot add in chopped potatoes & carrots allowing to cook for 1 hour.

Once cooking in complete-drain out potatoes & carrots place them on a baking sheet for 20 mins in oven to give light crispy brown skin.

Place beef in center of large tray, adding cabbage to one side & potatoes & carrots to other side.

*I didn't use the celery except for cooking & flavoring the beef-The taste of them after wards was just plain yuck!! BUT, the celery did give the meat a great taste!!*

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