Corned Beef and Cabbage (stovetop or Slow Cooker)

Instructions

1. 1

   Remove 2 to 3 pounds corned beef brisket from the packaging, reserving the spice packet, and place it into a large 4 to 8-quart pot with a lid. Pour 4 cups Guinness beer (or beef broth) over the brisket until covered. Add 1/4 cup Worcestershire sauce and sprinkle the spice packet over the meat.

2. 2

   Bring to a boil over high heat. Cover with the lid, reduce the heat to low, and simmer for 50 minutes per pound until it reaches an internal temperature of 195–205°F, or until a fork slides in easily, and the meat starts to pull apart when gently prodded. Be sure to monitor the liquids in your pot. If too much evaporation occurs and the liquid is running low, simply add more liquid

3. 3

   Add 2 pounds red baby potatoes, cover, and cook for 15 minutes until they begin to soften.

4. 4

   Add 2 pounds baby carrots. Cut 1 head green cabbage into wedges and add. Season the vegetables with 1/2 teaspoon salt1/2 teaspoon black pepper. Cover and continue cooking for another 15 minutes, or until all the vegetables are tender. Cooking time may vary depending on the size of the potatoes and carrots.

5. 5

   Remove the meat from the pot and let it rest for 15 minutes before slicing against the grain or shredding. Serve with vegetables and as much or as little cooking liquid as desired. Season with additional salt and pepper to taste.