Guinness-Braised Corned Beef with Savory Cabbage and Vegetables

Corned Beef and Cabbage in Guinness

Prep Time: 20 minutes

Cook Time: 3 hours 30 minutes

Total Time: 3 hours 50 minutes

Indulge in the rich, savory flavors of this traditional Irish dish, brought to life with the bold essence of Guinness Draught. The Irish butcher at my local market shared this exquisite recipe with me, emphasizing the use of Guinness Draught over stout to avoid bitterness, and the rave reviews from everyone who tasted it speak volumes about its success. This dish is perfect for St. Patrick’s Day or any time you crave a comforting, hearty meal.

Ingredients:

• 4 pounds corned beef brisket
• 1 large yellow onion, peeled and chopped
• 6 garlic cloves, minced
• 3 bay leaves
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground black pepper
• 1 large head of cabbage, cut into wedges
• 1 pound white potatoes, peeled and cut into chunks
• 1-2 pounds carrots, peeled and cut into 3-inch pieces
• 1 bottle (14.9 ounces) Guinness Draught
• Water, as needed to cover the brisket

Instructions:

1. Prepare the Corned Beef: Start by rinsing the corned beef brisket under cold water to remove excess salt from the corning process. Pat it dry with paper towels. If your brisket seems particularly salty, consider soaking it in cold water for a bit before cooking.

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2. Brown the Meat: In a large Dutch oven or other heavy-bottomed pot with a lid, heat a splash of oil over high heat. Add the corned beef brisket to the pot and sear it well on all sides until it’s beautifully browned. This step adds depth to the flavor of the meat.

3. Add Liquids and Seasonings: Once the meat is browned, pour the Guinness Draught over the brisket, followed by enough water to just cover the meat. The Guinness will add a robust flavor to the broth. Add the chopped onion, minced garlic, bay leaves, ground cinnamon, cloves, allspice, and black pepper. Stir to combine.

4. Simmer: Bring the pot to a boil, skimming off any foam that rises to the surface. Once the pot reaches a boil, reduce the heat to a simmer. Cover the pot and let it cook gently for about 3 hours. This slow simmering process allows the flavors to meld and the meat to become tender.

5. Add Vegetables: After 3 hours, carefully add the carrots to the pot. Allow them to cook for about 10 minutes before adding the potatoes. Continue simmering for another 10 minutes before adding the cabbage wedges. Cover the pot and cook until the meat is fork-tender and the vegetables are tender, which should take an additional 20-30 minutes.

6. Finish the Dish: Once the meat and vegetables are cooked to your liking, carefully remove them from the pot and transfer them to a warm serving platter or individual plates. Leave the cooking liquid in the pot.

7. Reduce the Sauce: Increase the heat to high and bring the cooking liquid to a boil. Let it cook until the liquid is reduced by half, which should take about 10 minutes. This reduction will concentrate the flavors and create a flavorful sauce to serve alongside the meat.

8. Serve: Slice the corned beef against the grain and serve it with the tender vegetables and the reduced sauce on the side. This approach allows everyone to enjoy the rich, flavorful broth with each bite of their meal.

Note:

Corned beef should always be sliced across the grain to ensure tenderness and ease of eating. This recipe creates a hearty meal that’s perfect for a special occasion or a comforting family dinner.

Enjoy the festive flavors of this classic Irish dish, and savor each bite of tender corned beef, perfectly cooked vegetables, and a deliciously reduced sauce. 🍀🥩🥕🫑