📝 About This Recipe
Celebrate the luck of the Irish with this tender, melt-in-your-mouth corned beef brisket, braised in a rich aromatic broth of stout and pickling spices. While often associated with the Emerald Isle, this dish became a quintessential Irish-American tradition in the 19th century, evolving into the ultimate comfort food centerpiece. Our version features buttery root vegetables and vibrant cabbage, slow-cooked to soak up every drop of the savory, salt-cured juices.
🥗 Ingredients
The Meat and Aromatics
- 4-5 pounds Corned Beef Brisket (flat cut preferred, with spice packet included)
- 12 ounces Guinness Draught Stout (one standard bottle or can)
- 4 cloves Garlic (smashed)
- 1 large Yellow Onion (peeled and quartered)
- 2 pieces Bay Leaves
- 1 tablespoon Pickling Spice (use the packet from the beef or a store-bought blend)
- 4-6 cups Water (enough to cover the meat)
The Vegetables
- 1.5 pounds Red Potatoes (small to medium, halved)
- 4-5 large Carrots (peeled and cut into 2-inch chunks)
- 1 head Green Cabbage (cut into 8 thick wedges, core left intact)
The Glaze and Finishing
- 2 tablespoons Dijon Mustard (for serving)
- 3 tablespoons Unsalted Butter (melted, to toss with vegetables)
- 1/4 cup Fresh Parsley (finely chopped for garnish)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Remove the corned beef from its packaging and rinse it thoroughly under cold water to remove excess surface brine. Pat dry with paper towels.
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2
Place the brisket in a large, heavy-bottomed Dutch oven or stockpot, fat-side up.
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3
Add the quartered onion, smashed garlic, bay leaves, and the pickling spice packet to the pot.
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4
Pour the Guinness stout over the meat, then add enough water to completely submerge the brisket by about an inch.
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5
Bring the liquid to a boil over medium-high heat. Once boiling, use a spoon to skim off any gray foam that rises to the surface.
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6
Reduce the heat to low, cover the pot tightly, and simmer gently. Allow the meat to cook for about 2.5 to 3 hours, or until it is fork-tender but not falling apart.
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7
Once the meat is tender, carefully add the potatoes and carrots to the pot, nestling them into the liquid around the beef.
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8
Cover and continue to simmer for 15 minutes.
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9
Place the cabbage wedges on top of the other vegetables and meat. Cover and cook for an additional 15-20 minutes until the cabbage is tender and the potatoes are easily pierced with a knife.
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10
Carefully remove the brisket from the pot and place it on a cutting board. Tent it loosely with foil and let it rest for 10-15 minutes—this is crucial for a juicy result.
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11
Use a slotted spoon to remove the vegetables from the pot and place them in a large serving bowl. Drizzle with melted butter and sprinkle with fresh parsley and black pepper.
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12
Slice the corned beef against the grain into 1/4-inch thick slices. This ensures the meat remains tender rather than stringy.
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13
Arrange the sliced beef on a platter alongside the vegetables. Ladle a small amount of the hot cooking liquid over the meat to keep it moist.
💡 Chef's Tips
Always slice the meat against the grain; look for the direction of the muscle fibers and cut perpendicular to them for the most tender bite. Rinsing the brisket before cooking is essential to prevent the final dish from being overly salty. If you have time, cook the beef the day before, chill it, and slice it cold for perfectly clean cuts, then reheat it in the simmering broth. Don't let the liquid reach a rolling boil for the duration of the cook; a gentle simmer prevents the meat from becoming tough and rubbery. Leave the core of the cabbage wedges intact so they hold their shape in the pot instead of disintegrating.
🍽️ Serving Suggestions
Serve with a side of creamy horseradish sauce or a coarse stone-ground mustard for a sharp contrast to the rich meat. Pair with a warm loaf of Irish Soda Bread to soak up the delicious braising liquid. Enjoy with a cold pint of Guinness or a crisp Irish dry cider. Leftovers make the world's best Reuben sandwiches or Corned Beef Hash the next morning. Serve with a side of buttered peas or a simple green salad to add a fresh element to the plate.