Description
A comforting dish of corned beef braised in Guinness stout, perfect for St. Patrick’s Day celebrations.
Ingredients
- 3 to 4 pounds corned beef brisket (with spice packet included or pre-brined)
- 1 14.9 oz (440 ml) bottle Guinness stout
- 2 cups (480 ml) beef broth
- 1 large onion, peeled and quartered
- 4 cloves garlic, smashed
- 3 medium carrots, peeled and cut into chunks
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 1 medium head cabbage, quartered
- 4 whole cloves
- Optional: handful of fresh thyme sprigs or parsley for garnish
Instructions
- Rinse the corned beef brisket under cold water to remove excess brine and then pat dry with paper towels.
- Place the brisket flat side down in a large heavy-bottomed pot or Dutch oven.
- Arrange the onion, garlic, carrots, bay leaves, peppercorns, and cloves around it.
- Pour in the Guinness stout and beef broth, ensuring the brisket is mostly submerged.
- Heat over medium until the liquid just starts boiling, then reduce to low heat.
- Cover with a tight-fitting lid and braise gently for about 180 to 210 minutes.
- After about 180 minutes, test the brisket for tenderness.
- Nestle the quartered cabbage pieces into the pot around the meat.
- Cover and cook for another 30 to 40 minutes until the cabbage is soft.
- Carefully remove the brisket and let it rest on a cutting board for 10 minutes before slicing.
- Arrange the cabbage alongside the sliced brisket, spoon some of the braising liquid over everything, and garnish with fresh thyme or parsley if desired.
Notes
Resting the brisket helps retain its juices. Adjust cooking time based on the size of the brisket.
- Prep Time: 15 minutes
- Cook Time: 210 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Irish