twisted corned beef dinner

Name: Twisted Corned Beef Dinner
Prep time: 10 min
Cook time: 4 h 30 min
Yield: 6
Ingredients: ## FOR THE BEEF:; 4-5 pound(s) corned beef (with seasoning packet); 1 (16oz) can(s) guinness or murphy's irish stout; 2 can(s) reduced sodium beef broth; 2 - bay leaves; 2 1/2 cup(s) water, or enough to cover the meat by about 2 inches; 1 tablespoon(s) dried thyme; 5-6 clove(s) garlic, minced; ## VEGGIES:; 1 pound(s) baby carrots; 1 large sweet onion, cut into 1/2 inch wedges; 1 medium head of cabbage, quartered and core removed; 2-3 pound(s) red or new potatoes, halved or quatered for uniform size; ## GRAVY:; 2 cup(s) cooking liquid; 4 tablespoon(s) flour; 4-5 tablespoon(s) cold water; ## OPTIONAL BEEF GLAZE; 2 tablespoon(s) orange marmalade; 2 tablespoon(s) dijon mustard

(1 RATING)

51 Pinches

K J

A place in, WA

Updated on Mar 21, 2011

I was busy on St. Patrick's day and all weekend for that matter. We just had our Irish Day dinner tonight. I Found a few recipes that I liked online and since I couldn't decide on just one I combined them all. It turned out waaaaaaaay better than I could have hoped for! Enjoy :)

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prep time 10 Min

cook time 4 Hr 30 Min

method Slow Cooker Crock Pot

yield 6 serving(s)

Ingredients

FOR THE BEEF:
4-5 pounds corned beef (with seasoning packet)
1 (16oz) can guinness or murphy's irish stout
2 cans reduced sodium beef broth
2 - bay leaves
2 1/2 cups water, or enough to cover the meat by about 2 inches
1 tablespoon dried thyme
5-6 cloves garlic, minced
VEGGIES:
1 pound baby carrots
1 large sweet onion, cut into 1/2 inch wedges
1 medium head of cabbage, quartered and core removed
2-3 pounds red or new potatoes, halved or quatered for uniform size
GRAVY:
2 cups cooking liquid
4 tablespoons flour
4-5 tablespoons cold water
OPTIONAL BEEF GLAZE
2 tablespoons orange marmalade
2 tablespoons dijon mustard

How To Make twisted corned beef dinner

Step 1

Rinse the meat under cold water to remove the extra salt solution.

Step 2

Place all the ingredients for the meat (including seasoning packet) in a large dutch oven or soup pot. Bring to a boil over medium heat, cover, reduce heat to low and simmer gently for 4 hours.
Step 3

After 4 hours, add carrots, onion, potatoes and cabbage and cook an additional 20-30 minutes covered.
Step 4

Remove cabbage and set in a serving dish. Check the carrots and potatoes for tenderness. Cook, covered, until fork tender, if not already done.
Step 5

Meanwhile, mix the flour and water until it looks milky.
Step 6

Place a small saucepan over medium heat. Remove 2 cups of cooking liquid from the corned beef and strain into pan. Stir or whisk in the flour mixture and bring to a boil, stirring constantly for 1 minute. Remove from heat.
Step 7

When veggies are tender, place them in individual serving dishes. Remove the meat to a serving plate and slice as you please.
Step 8

****************************************************** Another thing I like to do sometimes is mash the potatoes. For that I usually throw in about 1/4 cup finely chopped green onion, a little of the cooking liquid and half a block of cream cheese, and beat with my mixer 'til its not lumpy.
Step 9

For the glaze: Mix mustard and marmalade together.
Step 10

Set brisket on broiler pan in oven about 4-5 inches from broiler.
Step 11

Broil for 3-5 minutes or until glaze starts bubbling and turning brown.
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