Hello darlings,
Cannot believe that March is already here. Where have these first couple months gone?! Quickly, I’ll say that.
Anywho, with March comes a lot of things. Temperatures that are warming, Spring on the horizon and of course, St. Patty’s Day! Being from Nebraska, corned beef and cabbage is one of those dishes that I grew up eating every year. No, not because I’m Irish, but because Nebraska is known for comfort food. Anything with a lot of meat, usually accompanied with potatoes, is a classic Midwestern dish. Corned beef and cabbage definitely hits all the marks!
Classic Corned Beef and Cabbage
Classic Corned Beef and Cabbage
That classic corned beef and cabbage that you grew up eating. With the addition of carrots and a bottle of Guinness. Couldn't be easier!
Servings: 4
Ingredients
- 3.5-4 lb corned beef with spice packet
- 12 oz Guinness beer I use a bottle but you can use a can
- 1 3/4 cup water
- 8 baby gold potatoes, sliced lengthwise
- 5 large carrots, peeled and sliced can use regular baby carrots here as well. About a cup
- 1 head of cabbage, peeled.
- pepper to taste
Instructions
- Preheat oven to 350°. In a large cast iron dutch oven, place your corned beef fat side up and sprinkle with the seasoning packet. Then pour 12 oz of Guinness around it. Then add in the water. Place the lid on the pot and put in the oven for 2 hours and 45 minutes.
- After 2 hours and 45 minutes of cooking, remove from oven and add your potatoes and carrots around the meat. Then place your cabbage leaves on top of the meat and keep layering. Sprinkle the top with fresh pepper. Put the lid on and bake for an additional 45 minutes.
Couldn’t be easier or tastier! You will absolutely love this. As always, if you make it, tag me @HonestDarling.
xx
Tessa
