Description
A classic Corned Beef and Cabbage recipe featuring tender corned beef simmered with aromatic spices, stout beer, and cooked with hearty potatoes, carrots, and cabbage. Perfect for a comforting dinner or traditional St. Patrick's Day meal.
Ingredients
Units
Scale
Meat and Seasoning
- 1 (5-pound) corned beef brisket, with seasoning packet
- 1 cup stout beer (such as Guinness)
- 2 cinnamon sticks
- 4 garlic cloves, thinly sliced
- 2 bay leaves
- 1 whole dried ancho chili pepper or 1 teaspoon red pepper flakes (optional)
Vegetables
- 2 pounds small red potatoes, halved
- 3 large carrots, peeled and cut into 3-inch pieces
- 1 small head green cabbage, cored, cut into 2-inch wedges
For Serving
- Whole grain or Dijon mustard (optional)
Instructions
- Prepare the Meat and Broth: In a large Dutch oven, place the corned beef along with the seasoning packet. Pour in the stout beer and add enough water to just cover the beef. Add the cinnamon sticks, sliced garlic, bay leaves, and the dried ancho chili pepper or red pepper flakes if using.
- Simmer the Corned Beef: Bring the mixture to a simmer over medium-high heat. Once simmering, reduce the heat to low, cover, and let cook for about 5 hours until the corned beef is tender.
- Rest the Beef: Carefully transfer the cooked beef to a cutting board and let it rest while you prepare the vegetables.
- Cook the Potatoes and Carrots: Add the halved potatoes and carrot pieces to the simmering liquid in the Dutch oven. Cook uncovered for 20 minutes until they begin to soften.
- Add and Cook the Cabbage: Add the cabbage wedges to the Dutch oven and continue cooking for another 10 minutes until the potatoes, carrots, and cabbage are all tender.
- Slice and Serve: Slice the rested corned beef against the grain into thin slices. Serve with the cooked vegetables and mustard on the side, if desired.
Notes
- Slow Cooker Method: Place corned beef, seasoning, beer, water, and spices in a 6-quart slow cooker. Cook on LOW for 6 hours. Add potatoes and carrots, cook on LOW for 2 more hours. Add cabbage and cook an additional 2 hours until tender. Rest beef 15 minutes before slicing.
- Using stout beer adds depth of flavor, but you can substitute with beef broth for a non-alcoholic version.
- Resting the beef before slicing helps retain its juices, making it more tender.
- For a spicier kick, increase the amount of red pepper flakes or include the dried chili pepper.
- Serve with whole grain or Dijon mustard for added tanginess.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 1100 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 110 mg
