Reviewed on Mar. 12, 2008 by Mary Bone
I love to experiment and a couple of years ago I decided to try cooking our Corned Beef in beer. I just buy the cheapest quart or liter bottle of beer in the grocery. Pour the beer over the meat in a slow cooker. If the beer does not completely cover the meat, I just add water. Also, I usually toss the spices that come with the corned beef and add a tea ball-ful of Penzey's corned beef spice mixture. Since none of my family likes the super cabbage-y taste, I steam the cabbage with some of the beer liquid, and then the cabbage is crispy tender, rather than olive drab (like Mom's was in the day).