Description
A classic Irish dish made with tender corned beef slow-braised in Guinness beer, accompanied by buttery cabbage, carrots, and baby potatoes. Perfect for St. Patrick’s Day or a cozy winter meal, this hearty dish is packed with rich, savory flavors.
Ingredients
Units
Scale
For the Corned Beef:
- 3–4 lb corned beef brisket (with spice packet)
- 1 bottle (12 oz) Guinness stout beer
- 4 cups beef broth
- 1 large onion, quartered
- 3 garlic cloves, smashed
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
For the Vegetables:
- 1 small head cabbage, cut into wedges
- 4 large carrots, peeled and chopped
- 1 1/2 lbs baby potatoes
- 2 tablespoons unsalted butter
- Salt and pepper to taste
Instructions
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Prepare the Brisket:
- Rinse the corned beef under cold water and pat it dry with paper towels.
- Place it in a large pot or slow cooker.
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Add Liquids & Spices:
- Pour the Guinness beer and beef broth over the brisket.
- Add the onions, garlic, bay leaves, peppercorns, mustard seeds, and the spice packet that comes with the corned beef.
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Cook the Corned Beef:
- Slow Cooker: Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours until fork-tender.
- Stovetop: Bring to a gentle simmer, cover, and cook for about 3 hours until the beef is tender.
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Add the Vegetables:
- Baby potatoes & carrots: Add them 1.5 hours before the corned beef is done cooking.
- Cabbage wedges: Add them in the final 30 minutes so they stay tender but not mushy.
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Finish & Serve:
- Remove the brisket from the pot and let it rest for 10 minutes before slicing against the grain for the most tender pieces.
- Toss the vegetables with butter, salt, and pepper before serving.
- Serve with mustard or horseradish sauce for extra flavor.
Notes
- Make it Extra Tender: Cooking low and slow is the best way to ensure fall-apart, juicy corned beef.
- Oven Method: Cover and bake in a Dutch oven at 300°F (150°C) for 3-4 hours.
- Leftovers Idea: Use the extra corned beef for Reuben sandwiches or corned beef hash the next day!
