Celebrating the Irish with Corned Beef and Cabbage, and for Dessert A Black and Tan Guinness Cake!




How did you Celebrate St. Patrick’s Day?  We started the day by putting our corned beef in the crock pot, in my opinion this is a full proof way to make a moist, tender and ow so delicious corned beef and cabbage meal.  Since this recipe called for the meat to be cooked low and slow, the meat had to sit in the crock pot for about 8-10 hours.  It was only a few years back that I first started making corned beef and cabbage for my family on St. Patrick’s Day, and I’ve loved the crock pot versions.  I’ve used different recipes each year, and this year I found a recipe at spendwithpennies.com and it’s the slow cooker corned beef and cabbage recipe.  So here is the recipe and how it went.  


1 corned beef brisket (3-4lbs)
1 onion
3 cloves garlic
2 bay leaves
2.5 – 3 cups water
2 lbs potatoes , peeled & quartered (I used white potatoes and left the peel on)
2 large carrots , chopped
1 small head of cabbage , cut into wedges

Chop onion into large chunks and place in the bottom of a 6 qt slow cooker. Top with corned beef and seasoning packet.
Pour water into slow cooker until it just about covers the corned beef. Add garlic and bay leaves.
Cook on low 8-10 hours.
After the initial 3 hours, add potatoes and carrots to the slow cooker.
Two hours before serving, add cabbage wedges to the slow cooker.

Remove corned beef from slow cooker and let rest 15 minutes before slicing. Serve with potatoes, carrots and cabbage.


Potatoes and carrots ready to be cut and put in the crock pot, as mentioned above I used white potatoes and left the skin on, I preferred a sweeter potatoe for my recipe.



After cooking the beef for several hours I added the potatoes and carrots to the crock pot.


In goes the Cabbage!



For dessert I decided on a Black and Tan Guinness Cake out of my  Sprinkles Baking Book, the latest recipe I made from this book a butter cake turned out just lovely, my kids loved it and keep asking when I’m going to make it again.  I decided I would try the Black and Tan Guinness Cake a perfect complement to the corned beef and cabbage.


The Sprinkles Baking Book


This Guinness cake of course calls for Guinness beer, along with quality dark baking chocolate, and unsweetened cocoa powder.





Butter, sugar, the chopped dark chocolate, Guinness, and cocoa are combined and cooked.  This beer and chocolate mixture will be added to the flour mixture for this cake.


A syrup is made that is to go over the cake and added to the frosting.  This was the part of the recipe that didn’t go so well for me.  I’m not sure if I cooked it too long or made the syrup too early, but my syrup hardened and turned into a sticky caramel texture.  Although no harm done, the cake still turned out delicious even with this little mishap.



The frosting of this cake is cream cheese based and ow so delicious!




Overall, I was very happy with how each recipe turned out, the corned beef was so tender and delicious.  And the Sprinkles Black and Tan cake had the perfect complement of bitter and sweet!



Since I used the crock pot method for my corned beef and cabbage I did have to plan ahead a bit.  Overall both recipes came together quite easily, and I would recommend both for your next St. Patrick’s Day celebrations!


Happy St. Patrick’s Day








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