Description
This classic corned beef and cabbage recipe features tender slow-simmered brisket cooked in stout and beef broth with potatoes, carrots, and cabbage.
Ingredients
Scale
- 1 (3–4 pound) corned beef brisket, with spice packet
- 1 large yellow onion, halved (or quartered)
- 6 garlic cloves, smashed
- 2 1/2 cups beef stock
- 1 (12 ounces) bottle Irish stout or amber beer (Guinness, Smithwick’s, or similar)
- 1 bay leaf
- 2 teaspoons black peppercorns
- 1 1/2 pounds baby red or Yukon Gold potatoes, halved
- 4 large carrots, peeled and cut diagonally into large chunks
- 1 small head green cabbage, cored and cut into thick wedges
- fine sea salt and freshly-ground black pepper
- finely-chopped fresh parsley
- whole-grain Dijon mustard (optional)
Instructions
- Rinse the corned beef under cold water to remove excess curing brine, then pat dry. Place it fat side up in a large Dutch oven or stockpot.
- Nestle the onion halves and garlic around the brisket. Sprinkle the included spice packet over the meat, then add the bay leaf and peppercorns. Pour in the beef stock and beer — the liquid should mostly cover the brisket.
- Bring the pot to a gentle boil over medium-high heat. Immediately reduce the heat to low, cover, and let simmer gently for 2½–3 hours, until the corned beef is very tender and a fork slides in easily. Skim any foam from the surface as needed.
- Add the potatoes and carrots to the pot, submerging them in the liquid as much as possible. Cover and simmer for 25–30 minutes, until they’re nearly tender.
- Before adding the cabbage, taste the broth. Stir in ½ teaspoon freshly cracked black pepper, and add a small pinch of kosher salt only if needed (it’s likely already pretty salty).
- Nestle the cabbage wedges into the pot. Cover and simmer for 15–20 minutes, until the cabbage is tender but still vibrant and not mushy.
- Transfer the corned beef to a cutting board and tent loosely with foil. Let rest for 10–15 minutes.
- Slice the corned beef thinly against the grain. Remove and discard the onion and garlic if desired. Serve with the potatoes, carrots, and cabbage, spooning some of the hot broth over everything. Sprinkle with parsley and serve with mustard, if desired.
Notes
- For Instant Pot or Crock-Pot options, refer to your device’s manual.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Corned Beef, Cabbage, Irish Recipe