Description
A hearty and satisfying dish perfect for St. Patrick’s Day, featuring tender corned beef braised in Guinness and beef broth.
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 pat dry with paper towels (approximately 5 minutes).
- 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. Add a bit of water if necessary, but do not overfill.
- 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 180 minutes, test the brisket by piercing it with a fork. It should feel tender and start to pull apart easily. If not, continue braising and check every 15 minutes.
- 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 but still holds its shape.
- Carefully remove the brisket and let it rest on a cutting board for 10 minutes before slicing thinly against the grain.
- 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
Let leftovers sit overnight for improved flavors. Pair with colcannon or Irish soda bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 210 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Irish