Description
A savory corned beef dish slow-cooked with Guinness and vegetables for a hearty meal.
Ingredients
Scale
- 3–4 lb corned beef brisket, with spice packet
- 12 oz bottle Guinness stout
- 4 cups water
- 1 large onion, peeled & quartered
- 4 garlic cloves, smashed
- 5–6 carrots, chunked
- 6–8 small potatoes, halved or quartered
- 1/2 head green cabbage, cut into wedges
- 2 bay leaves
Instructions
- Plop the corned beef (spice packet and all) into your biggest pot, fat side up. If it’s folded over on itself, that’s fine.
- Pour in the Guinness, then add the water (enough to mostly submerge the meat; if it pokes out, just flip it halfway through). Toss in the onion, garlic, and bay leaves.
- Bring to a boil and skim off any weird foam with a spoon.
- Reduce heat right down, slap on a lid, and let cook.
- Fish out the corned beef and let it rest on a board for about 10 minutes.
- Slice up the beef across the grain and serve with the vegetables and broth ladled over. Mustard is recommended.
Notes
- Use peppercorns if you don’t have a spice packet.
- Feel free to use any dark beer if Guinness is unavailable.
- Baby carrots can be used for convenience.
- Other half of cabbage often becomes next-day slaw.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Irish
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 5g
- Sodium: 1000mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 40g
- Cholesterol: 110mg