Corned Beef and Cabbage Crock
- 6 carrots, cut into chunks
- 1 large onion, cut into wedges
- 2 stalks celery, cut into chunks
- 2 to 3 pound corned beef brisket
with seasoning packet
- 12 ounce bottle stout or dark
ale (or water)
- 6 medium red potatoes, quartered
- 1 small head of cabbage, cut
Place carrots, onions and celery in
bottom of crock pot or slow cooker. Rinse brisket and lay on top
of vegetables. Add spices and beer. Top with potatoes. Add enough
water to cover meat. Cover and cook on low for 8 hours.
Remove meat and vegetables from
crock pot, cover with foil to keep warm. Add cabbage to crock pot,
increase heat to high and cook 20 to 30 minutes.
Slice brisket across the grain,
serve with vegetables, spoon juices over meat and vegetables.
Serves 6 to 8.
CHOCOLATE STOUT CUPCAKES WITH
IRISH CREAM BUTTERCREAM FROSTING
- 1 box devil's food cake mix
- 1 1/4 cups stout beer
- 1/2 cup vegetable oil
- 3 eggs
- 1/2 cup shortening
- 1/2 cup butter, softened
- 1 box (1 lb.) powdered sugar (4
- 1 teaspoon vanilla
- 3 to 4 tablespoons Irish Cream
Heat oven to 350 degrees (325
degrees for dark or nonstick pans). Place foil or paper baking cup
in each of 24 regular-size muffin cups.
In large bowl, beat all cupcake
ingredients with electric mixer on low speed 30 seconds. Beat on
medium speed 2 minutes, scraping bowl occasionally. Divide batter
among muffin cups.
Bake 18 to 23 minutes or until
toothpick inserted in center comes out clean. Cool 10 minutes;
remove cupcakes from pans to cooling racks. Cool completely.
In large bowl, beat shortening and
butter with electric mixer on low speed until smooth. Gradually
add powdered sugar, 1 cup at a time, beating until combined. Add
vanilla and 2 tablespoons of the liqueur; beat until blended. Add
enough of the remaining 1 to 2 tablespoons liqueur, 1 teaspoon at
a time, beating until frosting is light and fluffy.
Spoon frosting into decorating bag
fitted with #1M star tip; pipe frosting in circular pattern on
tops of cupcakes.
NOTE: If you don't have a
decorating bag spoon frosting into a large resealable food storage
plastic bag and cut off a corner of the bag to pipe frosting onto
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