Once a year the American Retro Bar in NYC serves its classic Corned Beef and Cabbage on St. Patrick’s Day. Leaving the kitchen to its regular duties, Retro co-owner Michael Kiernan prepares the Corned Beef and Cabbage at home on St. Paddy’s and brings it to the tavern ready-to-eat for hungry Manhattan revelers. Recognizing that millions of would-be Irish can’t get to the American Retro Bar that day, Kiernan and co-owner Gus Hookanson are sharing their special corned beef technique for you to use at home. (The secret is more in the spirit of preparation than in any special ingredient.) Here it is, plain and simple. Try it out. Prep is seven minutes, cook time 7.5 hours.
- Plug in slow cooker
- Layer with onions, garlic
- Drink half a pint of Guinness Stout
- Put 4 pounds of raw corned beef brisket in slow cooker
- Add pickling spice packet (they’ll give it to you with the beef)
- Add tablespoon of vinegar
- Add remaining half pint of Guinness, plus water so that it comes above the beef
- If possible, surround pot with funny Bobbleheads — make sure Bobbleheads are facing pot
- Start cooking on low for 7.5 hours
- Four hours later, add quartered red potatoes
- At 6.5 hours, add half a head of Savoy cabbage, cut in pieces
- Remove at 7.5 hours
- Pour a second Guinness and serve
