Waterloo Dark Corned Beef and Cabbage

First published: January 18, 2012 in Cooking with Beer, Recipes

Last Updated: January 18, 2012 10:00 am Tough to read? Print this! Tough to read? Print this! Email This Email This
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I get to name this recipe, since I created it. I have mentioned a few times in the past that I like cooking with beer – just like my grandma used to do.So – looking at a corned beef brisket I got for our Sunday dinner, I thought about what I could do with it. Adding cabbage and few simple ingredients was the answer and using Waterloo Dark beer was definitely a good choice.

This recipe turned out great! I used Waterloo Dark beer, since I always try to use locally produced ingredients and it worked beautifully! The beer reacts with brown sugar to form a nice coating and the red cabbage adds sweetness to the meal.

Waterloo Dark Corned Beef :

Ingredients:

  • 2-3 lb. corned beef brisket
  • 1/2 cup of brown sugar
  • 2 cups of canned red cabbage
  • 1 cup of sliced mushrooms
  • 1/2 cup of diced onion
  • 1/2 cup of shredded carrot
  • 12 oz. of dark beer
  • 1 teaspoon of salt
  • 2 teaspoons of fresh ground black pepper

Directions:

Preheat oven to 300F

Prepare your ingredients – as I always recommend, doing this will make your cooking experiences more pleasurable and definitely more organized

Rinse the corned beef brisket completely and pat dry

Rub brown sugar over top, sides and bottom to make as much of it stick to the meat as possible

In a roasting pan, mix together the cabbage, mushrooms, onions, carrot, salt and pepper

Place corned beef on top of the mixture and gently pour beer over it (it will react with sugar, forming a really nice topping. Pour gently not to wash the sugar off)

Cover ( used a corning ware pan and covered it with aluminum foil -and place into the preheated oven

Bake for 2-1/2 – 3 hours and allow to rest for about 10 minutes before slicing

Serve with potatoes and enjoy!

Hope you will enjoy this recipe – I would really appreciate your comments and any suggestions you may have – your input is always welcomed and very much appreciated!

 

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