📝 About This Recipe
This quintessential Irish-American comfort classic features a salt-cured brisket simmered until it melts in your mouth, surrounded by a vibrant medley of root vegetables and buttery cabbage. Infused with a bouquet of warm pickling spices and a touch of stout, the broth creates a deep, savory profile that transforms humble ingredients into a celebratory feast. It is the ultimate one-pot meal that promises warmth, nostalgia, and incredible leftovers.
🥗 Ingredients
The Beef and Aromatics
- 4-5 pounds Corned Beef Brisket (flat cut preferred, with spice packet included)
- 1 large Yellow Onion (peeled and quartered)
- 4 cloves Garlic (smashed)
- 2 pieces Bay Leaves
- 1 tablespoon Black Peppercorns (whole)
- 12 ounces Guinness or Irish Stout (one standard bottle)
- 4 cups Beef Broth (low sodium)
The Vegetables
- 1.5 pounds Red Potatoes (small, left whole or halved if large)
- 4-5 large Carrots (peeled and cut into 2-inch chunks)
- 1 head Green Cabbage (cut into 8 wedges, core left intact)
- 4 tablespoons Unsalted Butter (melted, for finishing)
- 1/4 cup Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Remove the corned beef from its packaging and rinse it thoroughly under cold running water to remove excess brine. Pat dry with paper towels.
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2
Place the brisket in a large Dutch oven or a heavy-bottomed stockpot, fat side up.
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3
Add the contents of the included spice packet, along with the extra peppercorns, bay leaves, smashed garlic, and the quartered onion.
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4
Pour the stout and the beef broth over the meat. Add enough water to ensure the brisket is completely submerged by at least an inch.
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5
Bring the liquid to a gentle boil over medium-high heat. Once boiling, use a spoon to skim off any grey foam that rises to the surface.
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6
Reduce the heat to low, cover the pot tightly, and simmer gently. Do not let it boil vigorously, as this can toughen the meat. Cook for about 2.5 to 3 hours, or until the meat is starting to get tender.
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7
Carefully add the potatoes and carrots to the pot, tucking them into the liquid around the beef. Cover and continue to simmer for 15 minutes.
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8
Place the cabbage wedges on top of the other vegetables and the meat. Cover again and cook for an additional 15-20 minutes, or until the cabbage is tender but not mushy and the meat is fork-tender.
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9
Using a slotted spoon, carefully remove the vegetables to a large serving platter. Drizzle them with half of the melted butter and cover with foil to keep warm.
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10
Transfer the brisket to a cutting board. Let it rest for at least 10-15 minutes—this is crucial for a juicy result.
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11
Identify the grain of the meat and slice the brisket against the grain into 1/4-inch thick slices.
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12
Arrange the sliced meat on the platter with the vegetables. Drizzle the remaining butter over the meat and cabbage, and garnish generously with fresh parsley.
💡 Chef's Tips
Always slice the meat against the grain to ensure every bite is tender and not stringy. Rinsing the brisket before cooking is essential to prevent the final dish from being overly salty. If you have time, cook the beef a day in advance; it slices much cleaner when cold and can be reheated in the broth. Don't discard the leftovers! Finely chop the beef and potatoes to make a world-class corned beef hash the next morning. Keep the cabbage wedges intact by leaving a bit of the core on each wedge during prep.
🍽️ Serving Suggestions
Serve with a side of coarse stone-ground mustard or a creamy horseradish sauce for a spicy kick. A warm loaf of crusty Irish Soda Bread is perfect for mopping up the flavorful cooking liquid. Pair with a cold pint of Guinness or a crisp dry cider to balance the richness of the beef. For a bright contrast, serve with a simple side of pickled beets or a sharp apple slaw. Extra cooking liquid (pot liquor) can be served in small bowls on the side for dipping.