Nothing says St. Patrick’s Day like the classic corned beef and cabbage, and we all know a nice cup of coffee — whether Irish or not! — is perfect with anything. Now the combination of the two might sound really weird, but trust me, the coffee elevates the flavor of the beef and the cabbage significantly by lending a nice acidity that sometimes is lacking in this traditionally salty dish.
I used my Keurig® 2.0 Brewer to brew two carafes of coffee and braised the beef overnight in my slow cooker. It was the easiest thing and resulted in a beautiful and delicious meal to share with my friends and family. Sláinte! (Cheers!)
Coffee Corned Beef & Cabbage
· 1 Corned Beef, Flat or Point Cut
· 1 Head of Cabbage
· 6 Large russet potatoes, peeled and cut
· 1 Pound carrots, peeled and cut into 3 inch sections
· Large Pot for cooking vegetables
· Cutting board
· Bowls to hold vegetables after cooking
Place the corned beef into the bottom of the slow cooker. Brew two K-Carafe™ pods one at a time and pour over the corned beef. Set the slow cooker to low and cook for 7-8 hours (I cooked mine overnight). Cut and prep the vegetables to have on hand for when the beef is ready. Once the beef is cooked, transfer from the slow cooker to a plate until ready for serving. Fill a large stock pot 1/3 of the way full with water and pour remaining coffee liquid from the slow cooker into the pot with the water. Bring this liquid to a boil. Reduce to a simmer and cook the vegetables in order of their cooking time in the braising liquid. First cook the carrots for 25 minutes, using a strainer to remove them from the liquid once they are tender. Cook the potatoes for 18 minutes then remove them from the liquid as well. Lastly, cook the cabbage in the braising liquid for 15 minutes until soft and tender. Remove the cabbage from the pot and use the remaining braising liquid as an au jus for serving. Arrange the vegetables and the corned beef on your favorite serving tray, share, and enjoy!
Happy St. Patrick’s Day, everyone!