Description
A classic Irish American meal, this Corned Beef and Cabbage recipe features tender, slow-simmered brisket flavored with aromatic spices, served alongside perfectly cooked potatoes, carrots, and cabbage. Ideal for St. Patrick's Day or a cozy family dinner.
Ingredients
Units
Scale
Corned Beef and Broth
- 1 (5-pound) corned beef brisket, with seasoning packet
- 1 cup stout beer, such as Guinness
- 2 cinnamon sticks
- 4 garlic cloves, thinly sliced
- 2 bay leaves
- 1 whole dried ancho chili pepper or 1 teaspoon red pepper flakes (optional)
Vegetables
- 2 pounds small red potatoes, halved
- 3 large carrots, peeled and cut into 3-inch pieces
- 1 small head green cabbage, cored, cut into 2-inch wedges
Serving
- Whole grain or Dijon mustard, for serving (optional)
Instructions
- Prepare the Broth: In a large Dutch oven, place the corned beef brisket along with the included seasoning packet. Pour in the stout beer and add enough water to just cover the beef. Add the cinnamon sticks, sliced garlic, bay leaves, and ancho chili pepper or red pepper flakes if using.
- Simmer the Beef: Bring the mixture to a simmer over medium-high heat, then reduce the heat to low. Cover the pot and cook for about 5 hours, or until the brisket is tender and easily pierced with a fork.
- Rest the Beef: Carefully transfer the beef to a cutting board and let it rest while you cook the vegetables. This helps the juices redistribute and keeps the meat moist.
- Cook the Potatoes and Carrots: Add the halved potatoes and carrot pieces to the simmering cooking liquid in the Dutch oven. Cook uncovered for 20 minutes until they start to soften.
- Add the Cabbage: Next, add the cabbage wedges to the pot and continue cooking uncovered for another 10 minutes until the potatoes, carrots, and cabbage are all tender.
- Slice and Serve: Slice the corned beef against the grain into thin slices. Arrange the meat and cooked vegetables on a serving platter. Serve with whole grain or Dijon mustard if desired for an extra tangy kick.
Notes
- Use a 6-quart slow cooker for an alternative cooking method, cooking the beef on LOW for 6 hours, then adding vegetables in two stages as in the stovetop method.
- Rest the beef for 15 minutes when using the slow cooker method before slicing to retain juices.
- Adjust seasoning with salt and pepper after cooking if desired, as the corned beef is typically already salted.
- Stout beer adds a rich depth of flavor, but you can substitute with dark ale or beef broth if preferred.
- Remove the cinnamon sticks, bay leaves, and chili pepper before serving to avoid biting into tough spices.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 980 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 40 g
- Cholesterol: 100 mg
