Guinness Corned Beef and Cabbage
Guinness corned beef and cabbage is a flavorful, tender dish slow-cooked in rich stout, enhancing the classic Irish meal with deep, savory notes.
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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.
Notes
*Calories are approximate per 8 oz. serving
Servings: 8 servings
Calories: 460kcal
