I tried my hand at corned beef and cabbage and it came out perfect! I slow-cooked the brisket in Guinness draught with garlic, onions, potatoes, carrots, and cabbage. I also served it with a balsamic vinegar reduction and stone ground mustard. I’ll definitely make this again!

  • dmention7@lemm.eeEnglish
    5·
    8 hours ago

    Man that looks good! Looks super tender, but still slicable.

    I have taken to smoking my corned beef brisket (which technically makes them pastrami I think), but some years I’ll buy a second and do more traditional corned beef and cabbage.