Prep 20 mins
Cook 3 hrs 30 mins
The Irish butcher at my market gave me a new (to me anyway) recipe for corned beef & cabbage; he told me to cook it in Guinness Draught. (Guinness stout will make the dish bitter). Since everyone raved about it, I thought I'd share the recipe he gave me. Note: Some reviewers have mentioned that the broth/sauce is very salty. It is important to rinse your corned beef in cold water before cooking it to remove some of the excess salt from the corning process. (I usually soak mine in cold water for a bit depending on the brand - some are much saltier than others). --- I have tried 5 times today to change the wording of the last ingredient on the list from "1-2lbs carrot, peeled and cut into 3-inch pieces" to "1 - 2 pounds of carrots, peeled and cut into 3-inch pieces". Every time the change "goes through," it does not reflect the new wording. Grrrrrrr!
- 1814.36 g flat cut corned beef brisket
- 340.19 g bottle Guinness draught (make sure you use Guinness draught, not stout as it will turn it bitter!)
- 1 medium yellow onion, peeled and cut into wedges
- 3 garlic cloves, minced
- 1 bay leaf
- 1.23 ml ground cinnamon
- 0.59-1.23 ml ground cloves (to taste)
- 1.23 ml ground allspice
- 1.23 ml ground black pepper
- 1 head cabbage, cut into wedges, rinsed and drained
- 6 medium white potatoes, peeled and quartered
- 453.59-907.18 g carrot, peeled and cut into 3-inch pieces
- Rinse corned beef under cold water, and pat dry.
- In a Dutch oven, or other large pot with a cover, brown corned beef well on all sides over high heat.
- Pour Guinness over the meat, and add enough water to just cover the brisket.
- Add the onion, garlic, bay leaf, cinnamon, cloves, allspice and pepper to the pot.
- Bring pot to a boil and skim off any foam.
- Reduce heat to a simmer. Cover pot and simmer for 3 hours.
- Add carrots, then potatoes and then the cabbage wedges to the pot.
- Cover pot, and continue cooking until meat and vegetables are tender (about 20-30 minutes).
- Remove meat and vegetables to warm serving platter/dishes, leaving the cooking liquid/sauce in the pot.
- Over high heat, bring the cooking liquid to a boil, and cook until the amount of liquid is reduced by half (about 10 minutes).
- Slice the corned beef; serve with the vegetables and the sauce on the side.
- Note: Corned beef should always be sliced across the grain.
I love this recipe, but I did have trouble finding one two pound carrot.
Super awesome. I've never made corned beef before, but my mom always used to make it in the crock pot, so that's what I did. My husband said the meat and potatoes were really good (and he is not even a big fan of potatoes!). I used a 3 1/2 lb corned beef brisket, a 14.9 oz. can of Guinness Draught (plus extra water to cover meat), 5 red potatoes (quartered), 1 lb. bag baby carrots, 2 1/2-3 Tablespoons minced garlic from the jar, and 2 Tablespoons minced onion flakes (because an onion wouldn't fit into my 5 qt. crock pot with everything else-it was packed!). I cooked it for about 9 hours on low. I was going to put the cabbage in 40 or 50 min. before serving, but it wouldn't have fit, so I took Tia Mouse's suggestion and steamed the cabbage on the stovetop before serving dinner (Simple Steamed Cabbage, Simply Good). As I was putting the spices in, I knew it would be tasty. I served this with Irish Sour Cream Bread and green and white Easy Oreo Truffles for an awesome St. Patrick's Day meal. This is DEFINITELY a keeper, I was hoping there'd be more leftovers (there were 4 of us, and we were apparently super hungry), and next time I'm going to use my larger crock pot and a 4 lb. brisket. ;) Thanks so much for posting this great recipe!
I braised this in the oven at 300 rather than boiling it, but its flavor is amazing. This is my favorite corned beef ever.