Guinness Corned Beef and Cabbage: A Classic Irish Feast
When it comes to iconic Irish dishes, corned beef and cabbage stands out as a quintessential comfort food, especially for St. Patrick’s Day celebrations. But when you add a little extra twist with the rich, malty flavor of Guinness stout, this traditional meal goes from hearty to extraordinary. Whether you’re Irish or simply love Irish cuisine, this Guinness-infused version of corned beef and cabbage will take your taste buds on a savory adventure. Here’s how to make it!
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Ingredients to Make Guinness Corned Beef and Cabbage:
- 4 lbs of corned beef brisket (with spice packet included)
- 1 large onion, peeled and quartered
- 4 cloves garlic, smashed
- 1 large bottle of Guinness stout (approximately 14 oz)
- 6 cups of beef broth (or water)
- 4 medium carrots, peeled and cut into chunks
- 4-6 medium potatoes (Yukon Gold or Russet work best), peeled and cut into halves or quarters
- 1 head of cabbage, cut into wedges
- Salt and pepper, to taste
- Fresh parsley (optional, for garnish)
Instructions:
1. Prepare the Corned Beef Brisket
Start by rinsing the corned beef brisket under cold water to remove any excess salt. This step helps to balance the richness of the final dish. Place the brisket in a large pot or Dutch oven, fat side up, and sprinkle with the spice packet that usually comes with the meat.
2. Add the Guinness and Broth
Pour the Guinness stout over the corned beef. The rich, malty flavor of the beer will add a unique depth to the dish. Then, pour in the beef broth (or water) to cover the brisket, ensuring it’s nearly submerged. If necessary, add a bit more liquid. Bring the pot to a boil over medium-high heat, then reduce to a simmer.
3. Simmer the Corned Beef
Cover the pot and simmer for about 2.5 to 3 hours, until the corned beef is tender and infused with the Guinness and spices. Check the liquid level occasionally, adding more broth if needed.
4. Cook the Vegetables and Potatoes
After the corned beef has been simmering for about 2 hours, it’s time to add the vegetables. First, add the carrots, garlic and onions to the pot, and let them cook for about 20-30 minutes until the carrots are just tender.
Then, add the potatoes to the pot. These hearty vegetables will soak up the savory flavors from the broth, making them a perfect addition to this meal. Cook the potatoes with the other vegetables for an additional 20-30 minutes until they are fork-tender.
5. Add the Cabbage
Now it’s time to add the cabbage to the pot. Nestle the cabbage wedges into the simmering liquid, ensuring they’re slightly submerged. Cook for 15-20 minutes until the cabbage is tender but still holds its shape. If you prefer softer cabbage, you can cook it a little longer.
6. Final Touches
Once everything is cooked, carefully remove the corned beef from the pot and let it rest for about 10 minutes before slicing. This resting time ensures that the juices stay locked in the meat, making it even more tender. Slice the brisket thinly against the grain.
7. Serve and Enjoy
Arrange the corned beef, carrots, potatoes, and cabbage on a large serving platter. Ladle some of the flavorful broth over the top to infuse even more savory goodness into the vegetables. Garnish with freshly chopped parsley for a touch of color and freshness.
Why Guinness?
The key to making this corned beef and cabbage dish extra special is, of course, the Guinness stout. The beer adds a wonderful depth to the broth, enhancing the flavor of the corned beef, vegetables, and potatoes. It brings a slight sweetness and malty richness to the dish that balances out the salty meat and savory veggies. Plus, the dark color of the Guinness creates a visually appealing, hearty dish.
Serving Suggestions for Guinness Corned Beef and Cabbage:
While this dish is filling and satisfying on its own, you can elevate your meal with a side of sourdough Irish soda bread to help soak up the broth. The soft, pillowy bread complements the meal perfectly, ensuring every bite is as comforting as the last.
This Guinness corned beef and cabbage recipe is the perfect way to celebrate Irish heritage, especially around St. Patrick’s Day. With tender meat, flavorful vegetables, and the rich addition of potatoes, it’s a one-pot meal that brings everyone together. Whether you’re cooking for a crowd or enjoying a cozy meal at home, this dish is sure to impress and leave your guests asking for more.
Sláinte! Enjoy your meal and the delicious flavors that make this Irish classic so beloved. Looking for another Guinness recipe? Try my Guinness Beef Stew.…it’s out of this world!
Love this recipe? Please let me know in the comments below and give it a 5-star rating!
Guinness Corned Beef and Cabbage
Equipment
- 1 Dutch oven
Ingredients
- 4 lbs corned beef brisket (with spice packet included)
- 1 large onion, peeled and quartered
- 4 cloves garlic, smashed
- 1 bottle Guinness stout (approximately 14 oz)
- 4 cups beef broth, unsalted (or water)
- 4 medium carrots, peeled and cut into chunks
- 4-6 medium potatoes (Yukon Gold or Russet work best), peeled and cut into halves or quarters
- 1 head cabbage, cut into wedges
- Salt and pepper, to taste
- Fresh parsley (optional, for garnish)
Instructions
- Start by rinsing the corned beef brisket under cold water to remove any excess salt. This step helps to balance the richness of the final dish. Place the brisket in a large pot or Dutch oven, fat side up, and sprinkle with the spice packet that usually comes with the meat.
- Pour the Guinness stout over the corned beef. The rich, malty flavor of the beer will add a unique depth to the dish. Then, pour in the beef broth (or water) to cover the brisket, ensuring it’s nearly submerged. If necessary, add a bit more liquid. Bring the pot to a boil over medium-high heat, then reduce to a simmer.
- Cover the pot and simmer for about 2.5 to 3 hours, until the corned beef is tender and infused with the Guinness and spices. Check the liquid level occasionally, adding more broth if needed.
- After the corned beef has been simmering for about 2 hours, it’s time to add the vegetables. First, add the carrots, garlic and onions to the pot, and let them cook for about 20-30 minutes until the carrots are just tender.
- Then, add the potatoes to the pot. These hearty vegetables will soak up the savory flavors from the broth, making them a perfect addition to this meal. Cook the potatoes with the other vegetables for an additional 20-30 minutes until they are fork-tender.
- Now it’s time to add the cabbage to the pot. Nestle the cabbage wedges into the simmering liquid, ensuring they’re slightly submerged. Cook for 15-20 minutes until the cabbage is tender but still holds its shape. If you prefer softer cabbage, you can cook it a little longer.
- Once everything is cooked, carefully remove the corned beef from the pot and let it rest for about 10 minutes before slicing. This resting time ensures that the juices stay locked in the meat, making it even more tender. Slice the brisket thinly against the grain.
- Arrange the corned beef, carrots, potatoes, and cabbage on a large serving platter. Ladle some of the flavorful broth over the top to infuse even more savory goodness into the vegetables. Garnish with freshly chopped parsley for a touch of color and freshness.
