One of our favorite holidays is coming up…St. Patrick’s Day! We love a good Irish dinner, but we have always prepared them differently. I love to make mine completely in the slow cooker, which mimics the long simmer my mom always did on the stovetop. Theresa has always preferred to roast hers, and cook the vegetables separately.
So we decided to get together and compare our recipes for a Corned Beef Showdown! We each prepared our Irish dinners – complete with potatoes and carrots, with some cabbage to round things out – and gathered our families to help us taste them. Here is what we discovered.
Nearly all of the tasters preferred the texture of the corned beef in the slow cooker. The low, wet heat makes the meat tender and moist.
Nearly all of the tasters preferred the texture of the vegetables cooked on the stovetop. They maintained their shape better, and they were less mushy. There was a fairly even split on the taste of the slow-cooked veggies versus the stovetop veggies.
The tasters were divided on the taste of the corned beef itself. Some preferred the taste of the slow cooker version. Some thought the roasted corned beef was superior.
You be the judge – try one (or both!) of these recipes and see which your tasters prefer!