On the Side, Recipes

Sautéed Cabbage

This Easy Sautéed Cabbage recipe is perfect for a quick side dish for any meal but especially on St. Patrick’s Day!  It’s a rustic side dish with tender, caramelized cabbage flavored with garlic, and Guinness. If you think you don’t like cabbage you need to try it this way!

Serve with my Slow Cooked Guinness Corned beef and Irish Cheddar & Garlic Soda bread

Ingredients

  • 1 head green cabbage, shredded
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 medium yellow onion, sliced 
  • 1 clove of garlic, minced 
  • 1 teaspoon red wine vinegar
  • 1 teaspoon Worcester sauce 
  • ¼ cup Guinness 
  • Salt & pepper to taste 

Instructions 

Heat a large 12-inch skillet or dutch oven over medium heat. Add the olive oil and butter- about 7 minutes.

Add the garlic and saute until fragrant, 30 seconds.

Add half of the cabbage, stir and cook until it begins to wilt and reduce in volume, about 2 minutes. 

Add the remaining cabbage and stir until wilted, 2 minutes. Continue to cook for 8 minutes, stirring every minute to allow lightly even browning.

Add the Guiness, Worcester sauce and vinegar, stir and cook for 1 minute.

Add the salt and pepper, stir and cook for 1 minute. Season to taste. 

Recipes

Guinness Slow Cooked Corned Beef

This Slow Cooked Guinness Corned Beef is a simple one dish meal full of flavor! Tender corned beef, carrots, and potatoes, all cooked in one crockpot!

Tips for cooking tender corned beef:

Low and slow: This is the ONLY way to cook corned beef. Brisket is a very tough cut of meat and the only way to get tender beef is the low and slow method. 

Time: It takes a long time to get tender brisket. I always end up leaving mine in the crockpot for 10 hours.

Rest: All cuts of meat need to rest after they are done cooking. This allows the juices to redistribute through the meat. Allow to rest for at least 10-15 minutes before slicing.

Carving: Another tip for tender corned beef is to cut across the grain. Brisket has long fibrous strands and by cutting across the grain it makes them much shorter and more tender.

INGREDIENTS

  • 1 (3½ pound) corned beef brisket
  • 1 pound Yukon gold potatoes (or whatever you have on hand) scrubbed well and cut into large chunks
  • 10 baby carrots
  • 2 cloves of garlic, smashed
  • 1 (12 oz) Guinness stout (or can use about 2 cups beef broth)
  • Seasoning packet that came with corned beef

Guinness Mustard Sauce

  • ¾ cup Dijon mustard, coarse ground
  • 2 tablespoons Guinness beer, or other stout or porter
  • ¼ cup honey
  • ¼ teaspoon freshly ground pepper

Guinness Horseradish Sauce

  • ¾ cup sour cream
  • ⅓ cup Horseradish 
  • 2 tablespoons Guinness beer, or other stout or porter
  • 1 clove of garlic, minced
  • ¼ teaspoon freshly ground pepper

INSTRUCTIONS

Sear the meat in a large pan on each side. 

Place corned beef in the bottom of the slow cooker. Sprinkle with the seasoning packet. Pour Guinness around the corned beef then place the potatoes and carrots around the corned beef. Cover and cook on low 8-10 hours. NO PEEKING! 

To make sauces

Whisk each sauce ingredients together in a bowl. 

Serve with my Irish Cheddar & Garlic Soda bread and Sautéed cabbage.