Echo Dell Farm's Essence of the Prairie Bison Stew with Savory Sage Cornbread as featured in KANSAS! 2026, Vol 82, issue 2

Dining at Echo Dell Farm is a culinary experience and a pleasure! Sue Shoemaker-Shea and her staff not only dish up delicious food but create a memorable evening that begins with cocktails or mocktails and ends with pots of French press coffee. We were there in the fall so we dined in the house that's filled with art and interesting decor,  but when the weather allows, guests dine under the trees (see photos below). Friendly and attentive staff ,as well as conversations with fellow diners added to the evening. 

Photo courtesy of Echo Dell Farm)

I covered this unique farm-to-table dining establishment (that's located in a rural setting in the North Central part of Kansas) as a part of the Taste section of KANSAS! Magazine's 250 Years of America issue. The main course was Seared Bison Ribeye Au Poivre, Chef Chris provided a simpler at-home recipe that features bison (or beef) stew. (KANSAS! Magazine 2026, vo. 82, issue 2, pp. 58-63)  

Menu for our seven-course meal. 

RECIPE

According to Chef Chris Coffman, “This is a true one-pot meal, a hearty and soulful stew that is perfect for a cold day, inspired by the spirit of the Kansas prairie. The secret is patience—browning the meat properly and letting it simmer slowly creates an incredibly rich flavor that can't be rushed.”  He added, “Beef can also be substituted for bison.”  

Essence of the Prairie Bison Stew with Savory Sage Cornbread  

8 servings

 

INGREDIENTS 

For the Bison Stew:

2 pounds bison (or beef) chuck roast, cut into 1.5-inch cubes 

1/3 cup all-purpose flour

1/2 teaspoon smoked paprika

1 teaspoon kosher salt & 1/2 teaspoon freshly ground black pepper 

3 ounces bacon or salt pork, diced 

1 large yellow onion, chopped

2 carrots, peeled and cut into1/2-inch thick half-moons

2 celery stalks, chopped (about 1/2-inch thickness)

3 cloves garlic, minced

1 cup dark beer (like a Stout or Porter) or strong black coffee

4 cups beef broth, low sodium

1 bay leaf

3 sprigs fresh thyme

1 pound Yukon Gold potatoes, peeled and cut into 1-inch cubes

2 parsnips, peeled and cut into 1-inch cubes

1 tablespoon Worcestershire Sauce

Fresh parsley, chopped (for garnish)

 

For the Cornbread:

1 cup yellow cornmeal

3/4 cup all-purpose flour

1 1/2 tablespoons granulated sugar

2 teaspoons baking powder

3/4 teaspoon coarse sea salt or 1/2 teaspoon fine sea salt 

1 large egg

1 cup buttermilk

1/4 cup unsalted butter, melted

3/4 cup sharp Cheddar cheese, shredded

1 1/2 tablespoon fresh sage, finely chopped

 

INUSTRUCTIONS:

Prepare the Bison: In a large bowl, whisk together the flour, smoked paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Add the bison cubes and toss until they are evenly coated.

Brown the Meat: In a large, heavy-bottomed Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot. Working in batches, brown the floured bison cubes on all sides until a deep, dark crust forms; if needed, add additional cooking oil. Set the browned meat aside.

Build the Flavor Base: Add the onion, carrots, and celery to the pot; add additional cooking oil as needed. Sauté for 8-10 minutes, scraping up any browned bits from the bottom, until softened. Add the minced garlic and cook for another minute until fragrant.

Deglaze and Simmer: Pour in the dark beer or coffee to deglaze, scraping the bottom vigorously. Let it reduce for 2 minutes. Return the browned bison to the pot. Add the beef broth, bay leaf, and thyme. Bring to a simmer, then reduce the heat to low, cover, and let it gently bubble for at least 2 hours, the longer you let it go, the more tender it will become. 

Add Vegetables: Add the potatoes and parsnips. Return to a simmer, cover, and cook for another 45-60 minutes, until the vegetables and bison are completely fork-tender.

 

Make the Cornbread: While the stew finishes, preheat your oven to 400°F (200°C). Grease an 8-inch cast-iron skillet. In a bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk the egg and buttermilk. Pour the wet into the dry, add the melted butter, and mix until just combined. Fold in the Cheddar and sage. Pour the batter into the skillet and bake for 20-25 minutes, just until a toothpick inserted in the center comes out clean.

Finish the Stew: Remove the bay leaf and thyme stems. Stir in the Worcestershire sauce and reserved bacon. Season to taste.

 

Serve: Ladle the hot stew into bowls, garnish with parsley, and serve with a warm slice of the cornbread.

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A few photos courtesy of Echo Dell Farm that highlight their outdoor dining venue, table settings, etc. 

Appropriately dubbed hand-crafted cocktails (Echo Dell Sunset, Neighbor Karen's Caramel Apple, Farmer's Old Fashioned are available in the Grain Bin Bar (photo courtesy of Echo Dell Farm).

Barry and I enjoyed every minute of our evening at Echo Dell Farm!

Recipe without photos . . . Essence of the Prairie Bison Stew with Savory Sage Cornbread  

8 servings

 

INGREDIENTS 

For the Bison Stew:

2 pounds bison (or beef) chuck roast, cut into 1.5-inch cubes 

1/3 cup all-purpose flour

1/2 teaspoon smoked paprika

1 teaspoon kosher salt & 1/2 teaspoon freshly ground black pepper 

3 ounces bacon or salt pork, diced 

1 large yellow onion, chopped

2 carrots, peeled and cut into1/2-inch thick half-moons

2 celery stalks, chopped (about 1/2-inch thickness)

3 cloves garlic, minced

1 cup dark beer (like a Stout or Porter) or strong black coffee

4 cups beef broth, low sodium

1 bay leaf

3 sprigs fresh thyme

1 pound Yukon Gold potatoes, peeled and cut into 1-inch cubes

2 parsnips, peeled and cut into 1-inch cubes

1 tablespoon Worcestershire Sauce

Fresh parsley, chopped (for garnish)

 

For the Cornbread:

1 cup yellow cornmeal

3/4 cup all-purpose flour

1 1/2 tablespoons granulated sugar

2 teaspoons baking powder

3/4 teaspoon coarse sea salt or 1/2 teaspoon fine sea salt 

1 large egg

1 cup buttermilk

1/4 cup unsalted butter, melted

3/4 cup sharp Cheddar cheese, shredded

1 1/2 tablespoon fresh sage, finely chopped

 

INUSTRUCTIONS:

Prepare the Bison: In a large bowl, whisk together the flour, smoked paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Add the bison cubes and toss until they are evenly coated.

 

Brown the Meat: In a large, heavy-bottomed Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot. Working in batches, brown the floured bison cubes on all sides until a deep, dark crust forms; if needed, add additional cooking oil. Set the browned meat aside.

 

Build the Flavor Base: Add the onion, carrots, and celery to the pot; add additional cooking oil as needed. Sauté for 8-10 minutes, scraping up any browned bits from the bottom, until softened. Add the minced garlic and cook for another minute until fragrant.

 

Deglaze and Simmer: Pour in the dark beer or coffee to deglaze, scraping the bottom vigorously. Let it reduce for 2 minutes. Return the browned bison to the pot. Add the beef broth, bay leaf, and thyme. Bring to a simmer, then reduce the heat to low, cover, and let it gently bubble for at least 2 hours, the longer you let it go, the more tender it will become. 

 

Add Vegetables: Add the potatoes and parsnips. Return to a simmer, cover, and cook for another 45-60 minutes, until the vegetables and bison are completely fork-tender.

 

Make the Cornbread: While the stew finishes, preheat your oven to 400°F (200°C). Grease an 8-inch cast-iron skillet. In a bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk the egg and buttermilk. Pour the wet into the dry, add the melted butter, and mix until just combined. Fold in the Cheddar and sage. Pour the batter into the skillet and bake for 20-25 minutes, just until a toothpick inserted in the center comes out clean.

 

Finish the Stew: Remove the bay leaf and thyme stems. Stir in the Worcestershire sauce and reserved bacon. Season to taste.

 

Serve: Ladle the hot stew into bowls, garnish with parsley, and serve with a warm slice of the cornbread.

 

Brats precooked in beer & grilled on top of the stove

As the air turns crisp and the leaves turn colors, it’s time for fall foods such as brats! Precooking them adds flavor, shortens the grilling time and insures they are cooked through. 

Brats precooked in beer & grilled on top of the stove 

1 to 2 tablespoons butter

1 small onion, sliced 

1 tall can of beer or enough to cover brats (use part water if preferred)

2 to 3 teaspoons mustard seeds

Package of uncooked brats (mine contained 5)

1. Heat butter of medium low; add onion and cook until tender.
2. Add beer and mustard seeds and heat to almost boiling.
3. Add brats and simmer for about 12 minutes (avoid boiling so the brats don’t burst).
   
   
   
4. Remove and drain. Can be refrigerated at this point and grilled when ready to eat.
5. Grill on preheated stove top grill pan (medium high temperature), turning to get grill marks — grill about 5 to 10 minutes of until an instant read thermometer reads at least 160°F. Add cooked grill to grill at the end.
6. Serve on warm buns with sauerkraut and mustard as desired. We recommend our 40-Minute Hot Dog Buns . . . yes, they really are done, start to finish in 40 minutes! 

 

 Recipe without photos . . . Brats precooked in beer & grilled on top of the stove 

1 to 2 tablespoons butter

1 small onion, sliced 

1 tall can of beer or enough to cover brats (use part water if preferred)

2 to 3 teaspoons mustard seeds

Package of uncooked brats (mine contained 5)

1. Heat butter of medium low; add onion and cook until tender.
2. Add beer and mustard seeds and heat to almost boiling.
3. Add brats and simmer for about 12 minutes (avoid boiling so the brats don’t burst).
4. Remove and drain. Can be refrigerated at this point and grilled when ready to eat.
5. Grill on preheated stove top grill pan (medium high temperature), turning to get grill marks — grill about 5 to 10 minutes of until an instant read thermometer reads at least 160°F. Add cooked grill to grill at the end.
6. Serve on warm buns with sauerkraut and mustard as desired. We recommend our 40-Minute Hot Dog Buns . . . yes, they really are done, start to finish in 40 minutes! 

 

Almost No-Knead Rye Bread

While Marbled Rye is a favorite, it is labor intensive. This simple-to-made Almost No-Knead Rye Bread was very good in our Reuben sandwiches. 

Almost No-Knead Rye Bread

2 cups (1o oz.) bread flour

1 cup (5.5 oz.) rye flour

1 1/2 teaspoons table salt

1/4 teaspoon instant yeast

3/4 cup + 2 tablespoons water, room temperature

6 tablespoons mild-flavored beer

1 tablespoon distilled white vinegar

1. Mix the flours, salt, and yeast together in a large bowl.
2. Add the water, beer and the vinegar. Using a rubber spatula, fold the mixture to combine ingredients, scraping up the dry flour from the bottom of the bowl.
3. Cover the bowl with plastic wrap and allow it to sit at room temperature for at least 8 hours or up to 18 hours.
4. Lay an 18x12-inch sheet of parchment paper on the counter and spray it with the vegetable oil spray.
5. Transfer the dough to a lightly floured work surface and knead the dough 10 to 15 times. Shape the dough into a ball by pulling the edges of the dough into the middle.
6. Transfer the dough, seam side down, to the center of the oiled parchment paper and spray the surface of the dough with the vegetable oil spray. Pick up the dough by lifting the parchment paper overhang and lower it into a heavy-bottomed Dutch oven. Let any excess parchment paper hang out over the edge of the pot. Cover the pot loosely with plastic wrap and allow the dough to rise at room temperature until it has doubled in size and does not readily spring back when poked with a finger, about 2 hours.
7. Adjust an oven rack to the middle position. Remove the plastic wrap from the pot. Lightly flour the top of the dough and using a sharp knife or a razor blade, make one 6” long, ½” deep slit along the top of the dough.
8. Cover the pot and place it in the oven. Heat the oven to 425°. Bake the bread for 30 minutes. Note: Bread is placed into a cold oven; set the timer for 30 minutes at that point —do not wait until the oven preheats.
9. Remove the lid from the pot and continue to bake the bread until the loaf is a deep brown and registers 210° on an instant-read thermometer inserted into the bread, about 20 to 30 minutes longer.
10. Using the parchment paper overhang, carefully remove the bread from the pot. Transfer the loaf to a wire rack and allow it to cool completely, about 2 hours.

Mustard-Glazed Corned Beef with Cabbage

A great recipe for St. Pat's or anytime.The mustard glaze and roasting of the boiled corn beef adds to both the flavor and appearance of the meat. Although I cooked the corned beef in a slow cooker, it could be cooked on top of the stove for about 3 hours or until tender. Cooking the cabbage separately insures it is tender but not mushy. 

Accompaniments for  our Corned Beef and Cabbage: Oven Roasted Potatoes, Green on Green Salad and Cream Puffs for dessert.

Salad greens, broccoli florets, peans and garden-fresh chives,
served with Celery Seed Dressing

Mustard-Glazed Corned Beef with Cabbage

1 corned beef with spice packet, about 4 lbs.

1 bottle pale ale or light beer

1 1/2 cups water

1 medium onion, sliced 

2 clove garlic

2  bay leaves

------

Olive oil

1 large head green cabbage, cut into wedges or chunks depending on preference

Salt and pepper as needed

------

3/4 cup whole-grain mustard

1/4 cup packed light brown sugar

2 tablespoons cider vinegar

1. Place corned beef and seasoning packet in oblong slow cooker. Add the beer, onion, garlic, bay leaves, 1 1/2 cups water. Set on high and cook for 4 to 5 hours. Can be reduced to low once meat is tender and easily pierced with a fork.
   
   
   
2. When meat is tender, remove from liquid and tent. Transfer beef to a foil-lined (or silicon-lined) baking sheet; set aside.
3. To prepare mustard sauce: Combine the mustard, sugar and vinegar. 
4. About 30 minutes before serving the meat, heat a little olive oil in the bottom of a low, flat Dutch Oven or skillet. Add cabbage and sauté briefly. Add liquid leftover from the corned beef; bring to a boil, then turn to simmer, add a lid and continue to cook until cabbage is tender, about 20 minutes+. 
   
   
   
   
5. Preheat oven to 375ºF
6. Brush the beef with about 2 to 3 tablespoons of the mustard mixture and roast until the sauce has thickened and set slightly, 12 to 15 minutes. Transfer the beef to a cutting board and thinly slice. Serve with the vegetables and remaining sauce.
   
   
   

Recipe without photos . . . Mustard-Glazed Corned Beef with Cabbage

1 corned beef with spice packet, about 4 lbs.

1 bottle pale ale or light beer

1 1/2 cups water

1 medium onion, sliced 

2 clove garlic

2  bay leaves

------

Olive oil

1 large head green cabbage, cut into wedges or chunks depending on preference

Salt and pepper as needed

------

3/4 cup whole-grain mustard

1/4 cup packed light brown sugar

2 tablespoons cider vinegar

1. Place corned beef and seasoning packet in oblong slow cooker. Add the beer, onion, garlic, bay leaves, 1 1/2 cups water. Set on high and cook for 4 to 5 hours. Can be reduced to low once meat is tender and easily pierced with a fork.
2. When meat is tender, remove from liquid and tent. Transfer beef to a foil-lined (or silicon-lined) baking sheet; set aside.
3. To prepare mustard sauce: Combine the mustard, sugar and vinegar. 
4. About 30 minutes before serving the meat, heat a little olive oil in the bottom of a low, flat Dutch Oven or skillet. Add cabbage and sauté briefly. Add liquid leftover from the corned beef; bring to a boil, then turn to simmer, add a lid and continue to cook until cabbage is tender, about 20 minutes+.
5. Preheat oven to 375ºF
6. Brush the beef with about 2 to 3 tablespoons of the mustard mixture and roast until the sauce has thickened and set slightly, 12 to 15 minutes. Transfer the beef to a cutting board and thinly slice. Serve with the vegetables and remaining sauce.

Bangers & Mash with Caramelized Onions . . . for St. Pat's

Last year it was Corned Beef and Cabbage. This year we celebrated St. Pat’s with Bangers & Mash (aka Sausages and Mashed Potatoes) and slices of Marbled Rye Bread. Another Irish-inspired “ meal done and dusted” for another year!

Bangers & Mash with Caramelized Onions

Sausages

Uncooked Sausages – pkg. usually contains 5 or 6; we used just 2

Beer to cover sausages

Seasonings: red pepper flakes, garlic powder

 

Add beer to a saucepan, bring to a boil. Submerge the bratwurst in the beer; add a pinch of red pepper flakes and garlic powder (1 pinch per sausage). 

Reduce heat to medium and cook another 10 to 12 minutes. 

Remove sausages from the beer mixture. At this point sausages can be stored in refrigerator until time to grill. 

Cook the pre-cooked sausage on a preheated grill, turning once, 5 to 10 minutes. 

 

Caramelized Onions – Note: This makes enough for several serving (depending on how much is used); we like to make a large batch; extras can be frozen and used as a pizza topping or to boost the flavor or soups, risotto, etc. Onions can be prepared ahead and reheated.

2 to 4 large yellow onions

2  to 4 tablespoons unsalted butter, olive oil, or a mix

1/4 to 1/3 cup white or red wine, vegetable or chicken stock, balsamic vinegar, water, OR if making to go with Bangers & Mashers, use a dark beer

1/2 teaspoon kosher salt

 

Slice the onions: Trim the tip and root from 2 to 4 yellow onions. Halve each onion from root to stem, then remove the skins. Thinly slice each half from root to stem.

Heat the fat: Melt butter or heat olive oil in a large skillet over medium heat.

Add the onions: Add all the onions to the skillet and stir them gently to coat with the fat.

Caramelize the onions: Cook the onions, checking on them every 5 minutes. Stir the onions and scrape up any fond that forms on the bottom of the skillet with a wooden spoon. Exact cooking times will vary with the number of onions you're cooking, their liquid and sugar content, and their age.
Around 10 Minutes: Onions will start to soften and turn translucent in spots. They will release liquid into the pan.

Around 20 Minutes: Onions will be very soft and starting to break down. Some onions will start to show spots of caramelization and begin to smell caramelized. Adjust the heat if the onions seem to be cooking too quickly or you notice any burnt spots.

Around 30 Minutes: Onions should be light blonde in color and starting to become jam-like. 

Around 40 Minutes: Onions are golden and starting to smell very caramelized. Taste one — if you like the way they taste, you can stop now! For even deeper caramelized flavor, continue cooking.

Deglaze the pan and salt the onions: When your onions have finished cooking, pour in ¼ to 1/3 cup wine, broth, balsamic vinegar, water or beer. As the liquid bubbles, scrape up the fond and stir it into the onions. Use additional liquid as necessary to scrape up all the fond. Season with kosher salt.

           

Mashed Potatoes (for 2)

2 russet potatoes, peeled and chunked

1 to 2 tablespoons butter 

2 tablespoons sour cream

Milk if needed for desired consistency

Kosher salt and white pepper, to taste

.

Bring a large pot of salted water to a boil over high heat.  Add potatoes; cover.  Cook until potatoes are tender when pierced with a fork; about 15 minutes. 

Drain and mash with potato masher. Add butter and sour; continue to mash until smooth adding milk if needed.

Season with salt and pepper.

 

To assemble Bangers & Mash:  Place mashed potatoes on plate; top with sausage and caramelized onions. Serve with green peas.

We had the good fortune (the luck of the Irish you might say) to travel to Ireland in the summer of 2001. Lush green country sides, interesting pubs, clogging, Waterford, castles, bogs—all were favorites but we also charmed by the people, their language and phrases. Here are a few that I jotted down:

“It’s done and dusted.” (It’s finished.)

“Miss you already!”

“Tick your selection.” (we would say, Mark your selection)

 “Take extra care.”

“Mind your head.” (in reference to a low ceiling, etc.)

“Fill and mail.”  (Complete and send.)

Jaunting Car (Horse and Buggy)         

Traffic Calming Ahead (Reduced Speed Ahead)

Acute Bends Ahead (Winding Roads)                        

No Overtaking (No Passing)

Car Park (Parking Lot)                                                

Washing Up Soap (Dish Soap)                                   

Medical Hall (Pharmacy)                    

House to Let (Rental House)                          

Bargain Rail (Bargain Rack)

Newsagent (Newspapers sold here)               

Sale Agreed (Sold)

Take Away (referring to Take Out Foods)                

Serviettes (Napkins)

Crumbled Cob (Breaded Cod)

Recipe without photos . . .

Bangers & Mash with Carmalized Onions

Sausages

Uncooked Sausages – pkg. usually contains 5 or 6; we used just 2

Beer to cover sausages

Seasonings: red pepper flakes, garlic powder

 

Add beer to a saucepan, bring to a boil. Submerge the bratwurst in the beer; add a pinch of red pepper flakes and garlic powder (1 pinch per sausage). 

Reduce heat to medium and cook another 10 to 12 minutes. 

Remove sausages from the beer mixture. At this point sausages can be stored in refrigerator until time to grill. 

Cook the pre-cooked sausage on a preheated grill, turning once, 5 to 10 minutes. 

 

Caramelized Onions – Note: This makes enough for several serving (depending on how much is used); we like to make a large batch; extras can be frozen and used as a pizza topping or to boost the flavor or soups, risotto, etc. Onions can be prepared ahead and reheated.

2 to 4 large yellow onions

2  to 4 tablespoons unsalted butter, olive oil, or a mix

1/4 to 1/3 cup white or red wine, vegetable or chicken stock, balsamic vinegar, water, OR if making to go with Bangers & Mashers, use a dark beer

1/2 teaspoon kosher salt

 

Slice the onions: Trim the tip and root from 2 to 4 yellow onions. Halve each onion from root to stem, then remove the skins. Thinly slice each half from root to stem.

Heat the fat: Melt butter or heat olive oil in a large skillet over medium heat.

Add the onions: Add all the onions to the skillet and stir them gently to coat with the fat.

Caramelize the onions: Cook the onions, checking on them every 5 minutes. Stir the onions and scrape up any fond that forms on the bottom of the skillet with a wooden spoon. Exact cooking times will vary with the number of onions you're cooking, their liquid and sugar content, and their age.
Around 10 Minutes: Onions will start to soften and turn translucent in spots. They will release liquid into the pan.
Around 20 Minutes: Onions will be very soft and starting to break down. Some onions will start to show spots of caramelization and begin to smell caramelized. Adjust the heat if the onions seem to be cooking too quickly or you notice any burnt spots.
Around 30 Minutes: Onions should be light blonde in color and starting to become jam-like. 
Around 40 Minutes: Onions are golden and starting to smell very caramelized. Taste one — if you like the way they taste, you can stop now! For even deeper caramelized flavor, continue cooking.

Deglaze the pan and salt the onions: When your onions have finished cooking, pour in ¼ to 1/3 cup wine, broth, balsamic vinegar, water or beer. As the liquid bubbles, scrape up the fond and stir it into the onions. Use additional liquid as necessary to scrape up all the fond. Season with kosher salt.

                   

Mashed Potatoes (for 2)

2 russet potatoes, peeled and chunked

1 to 2 tablespoons butter 

2 tablespoons sour cream

Milk if needed for desired consistency

Kosher salt and white pepper, to taste

.

Bring a large pot of salted water to a boil over high heat.  Add potatoes; cover.  Cook until potatoes are tender when pierced with a fork; about 15 minutes. 

Drain and mash with potato masher. Add butter and sour; continue to mash until smooth adding milk if needed.

Season with salt and pepper.

 

To assemble Bangers & Mash:  Place mashed potatoes on plate; top with sausage and caramelized onions. Serve with green peas.

Slow Cooker Corned Beef and Cabbage

Believe it or not, neither Barry or I had ever had Corned Beef and Cabbage so we certainly have never prepared this dish. Into the slow cooker it went yesterday. I immersed the beef in liquid and cooked on HIGH for about 4 1/2 hours, then added the veggies and cooked until they were tender - on HIGH for about 1 1/2 to 2 hours. (I prefer to add veggies near end to prevent overcooking.)
It was indeed an Irish feast on St. Paddy's Day!
Leftovers will be used today for an "Irish" Ruben Sandwich (homemade rye bread is in the oven now) and then tomorrow I'll make Corned Beef Hash.

Slow Cooker Corned Beef and Cabbage
1 corned beef  brisket with seasoning packet
Water to cover (I used part dark beer, about 1 cup)
1 bay leaf
Carrots, peeled and chunked (I used 5 but it's up to you)
Potato, peeled and chunked (I used 3 but it's up to you)
Cabbage wedges or pieces (I used about 1/2 of a medium cabbage)
1 onion, sliced
Salt and pepper to taste

1. Trim excess fat off brisket.
   
2. Place in slow cooker, fat side up. Cover with water-beer mixture, seasoning packet and bay leaf;  set slow cooker to HIGH. 
   
3. Cook 4 to 4 1/2 hours or until tender.
4. Remove and slice and remove some of extra liquid -- leave enough to cover veggies but not so they are swimming in liquid.
5. Add prepped veggies + salt and pepper, and then return meat to liquid. Cover and cook on HIGH until veggies are tender, about 1 1/2 to 2 hours.
   
6. Using a slotted spoon and spatula, transfer meat and veggies to a platter.

Recipe without photos . . .
Slow Cooker Corned Beef and Cabbage

1 corned beef  brisket with seasoning packet
Water to cover (I used part dark beer, about 1 cup)
1 bay leaf
Carrots, peeled and chunked (I used 5 but it's up to you)
Potato, peeled and chunked (I used 3 but it's up to you)
Cabbage wedges or pieces (I used about 1/2 of a medium cabbage)
1 onion, sliced
Salt and pepper to taste

1. Trim excess fat off brisket.
2. Place in slow cooker, fat side up. Cover with water-beer mixture, seasoning packet and bay leaf;  set slow cooker to HIGH. 
3. Cook 4 to 4 1/2 hours or until tender.
4. Remove and slice and remove some of extra liquid -- leave enough to cover veggies but not so they are swimming in liquid.
5. Add prepped veggies + salt and pepper to taste, and then return meat to liquid. Cover and cook on HIGH until veggies are tender, about 1 1/2 to 2 hours.
6. Using a slotted spoon and spatula, transfer meat and veggies to a platter.

Buttery Beer Bread

This Beer Bread is a throw back to the 1980s. A fun, easy quick bread recipe that I used to make all the time during that era. This recipe adds some butter to the usual mix of ingredients.

Buttery Beer Bread   Makes 1 (9x5”) loaf 

3 cups all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1 teaspoon salt

1 bottle (12 ounces) beer

3/4 stick butter, melted 

1. Preheat the oven to 350°F. Grease a 9x5” inch loaf pan. 
2. In a large bowl, whisk together the flour, sugar, baking powder and salt.  
3. Using a spoon, stir the beer into the dry ingredients until just mixed.
   
4. Pour half the melted butter into the bottom of the a 9x5” loaf pan; spoon the batter into the pan, and pour the rest of the butter on top of the batter.
   
5. Bake for 50 to 60 minutes, until golden brown and a toothpick inserted in the center comes out clean. 
   
   
   
   
6. Serve immediately with more butter, or reheat in the microwave for 20 seconds.
   

Recipe without photos . . .

Buttery Beer Bread   Makes 1 (9x5”) loaf 

3 cups all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1 teaspoon salt

1 bottle (12 ounces) beer

3/4 stick butter, melted 

1. Preheat the oven to 350°F. Grease a 9x5” inch loaf pan. 
2. In a large bowl, whisk together the flour, sugar, baking powder and salt. 
3. Using a spoon, stir the beer into the dry ingredients until just mixed.
4. Pour half the melted butter into the bottom of the a 9x5” loaf pan; spoon the batter into the pan, and pour the rest of the butter on top of the batter.
5. Bake for 50 to 60 minutes, until golden brown and a toothpick inserted in the center comes out clean. 
6. Serve immediately with more butter, or reheat in the microwave for 20 seconds