The Pioneer Woman Wants You To Pour This Beer Into Corned Beef And Cabbage - Tasting Table

"Claiming that the rich, deep flavor of Guinness brings a little something extra to the cabbage, Drummond first sears large wedges of cabbage at high heat. She finishes the cabbage in the oven, on a rack that's placed over a sheet pan. She pours Guinness into the sheet pan and lets the cabbage steam for about 20 minutes."

"Although Drummond chooses to simply cover hers in black pepper and roast it for about three hours, you can rub it in brown sugar and roast it over Guinness. Place the meat on a rack on top of a sheet pan (just like with the cabbage), douse it in Guinness, and pour the rest in the pan before slow roasting it."

"Ree Drummond suggests grainy Irish mustard to accompany the meat (great choice), and boiled new potatoes. We think that traditional Irish colcannon would be an excellent side, along with some honey-roasted carrots for a touch of sweetness."

St. Patrick's Day celebrations extend beyond green beer to include traditional Irish cuisine. Ree Drummond prepares corned beef and cabbage by searing cabbage wedges at high heat, then steaming them in the oven with Guinness stout poured into the pan below for approximately 20 minutes. The rich, deep flavor of Guinness enhances the cabbage significantly. Corned beef can similarly be prepared by rubbing it with brown sugar and slow-roasting it over Guinness. Recommended side dishes include grainy Irish mustard, boiled new potatoes, traditional Irish colcannon, and honey-roasted carrots. A balsamic reduction drizzled over the Guinness-steamed cabbage adds additional depth.

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