Corned Beef and Cabbage in Stout

Ingredients
4 to 6 pound corned beef brisket
1 bottle Guinness Stout (12 ounces) or any other stout beer you prefer
1 medium yellow onion, peeled and cut into wedges
1 clove garlic, minced
1 bay leaf
Spice packet from the corned beef
1 head cabbage, cut into wedges
6 medium russet potatoes, peeled and quartered
1 bag of baby carrots

Preparation
Place the vegetables in the crockpot.
Place the corned beef, bay leaf, and seasoning packet on top of the vegetables.
Pour the stout beer into the crockpot.
Cover and cook on LOW 6-8 hours.
Serve with Irish Brown Soda Bread.

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Photo/Egg on Stilts on Flickr

Hot Reuben Sandwiches with Spring Salad

Ingredients
Pastrami or sliced corned beef (This is a perfect way to use leftovers from St. Patrick’s Day.)
1 can of sauerkraut
Swiss cheese slices, 1 per sandwich
Whole wheat buns or Kaiser rolls
Spring salad mix tossed with 1 carrot, peeled and sliced
Thousand Island dressing

Preparation
Rinse the sauerkraut under running water to remove the bitter juices.
Squeeze it dry and place in a bowl with paper towels under it.
Heat the corned beef or pastrami in the microwave oven.
Toast the rolls under the broiler for 30 seconds, just until warm.
Place a dollop of Thousand Island dressing on a roll.
Place a layer of corned beef on the roll.
Top the corned beef with sauerkraut.
Lay a slice of Swiss cheese on top.
Melt the cheese under the broiler for 30 seconds to 1 minute.
Serve with additional Thousand Island dressing for the salad and for dipping.

Never miss a post! Follow me on Twitter as @Dinnermagic. Subscribe to the RSS feed for the Sacramento Easy Meals Examiner and the Sacramento Budget Wine Examiner or have the articles emailed to you.

 
Photo/Shannon Patrick