The complete Irish corned beef meal. It's great for St. Patrick's Day, but awesome all year-round!
Ingredients
- corned beef brisket with spice packet: 1 piece (3 pound, divided)
- brown sugar: 1 cup
- or bottles Irish stout beer (such as Guinness): 4 bottles (12 fluid ounce bottles, if needed)
- quart beef stock: 1 piece
- onion: 1 piece (peeled)
- garlic: 2 clove (peeled)
- bay leaves: 2 piece
- whole black peppercorns: 12 piece
- red potatoes, quartered: 2 pound
- carrots, cut into sticks: 1 pack (16 ounce pack)
- head cabbage: 1 piece (cut into wedges)
Metric Conversion
Stages of cooking
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Rinse brisket thoroughly in cool water and place into a large Dutch oven. Generously coat beef with brown sugar on all sides. Pour Irish stout beer around roast, followed by beef stock. Liquid should cover brisket by about 1 inch; add another beer if more liquid is needed.
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Place onion, garlic, bay leaves, spike packet from corned beef, and peppercorns into liquid. Bring to a boil, then reduce the heat to low, and cover the Dutch oven. Simmer for 2 1/2 hours, turning brisket over in the beer mixture every 30 minutes.
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Place potatoes and carrots around roast, cover, and simmer for 20 minutes. Add cabbage wedges and simmer until tender, about 10 more minutes. Brisket should easily pull apart with your fingers or a fork.
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Transfer vegetables to a serving bowl and place corned beef on a serving platter. Let meat rest for 10 minutes, then slice against the grain and serve.
