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1 four-pound Corned beef with liquid and and pickling spices

12 ounce stout beer or water

1 small onion sliced

1 clove garlic

1 small cabbage, quartered

1 pound new potatoes

1/4 cup packed brown sugar

2 tablespoons spicy brown mustard




Place corned beef in slow cooker along with the liquid and pickling spices. Add onion and garlic, then pour beer or water over top.


Cook on low for 8-10 hours.

About 30 minutes before beef is done, add cabbage and cook until tender.


Place potatoes on a baking sheet and roast at 350º for about 30 minutes or until browned.

Just before potatoes are done, transfer the corned beef and cabbage into oven-safe dish.


Combine sugar and mustard in small bowl, and spread on top of the corned beef.


Remove the potatoes from the oven. Place corned beef into oven and bake at 350º for about 10 minutes, or until sugar is melted.







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