Corned Beef and Cabbage: An Irish Feast Recipe

Ingredients

• 1 (3 pound) corned beef brisket with spice packet
• 1 cup brown sugar
• 4 (12 fluid ounce) cans or bottles Irish stout beer (such as Guinness®), or more if needed
• 1 quart beef stock
• 1 onion, peeled
• 2 cloves garlic, peeled
• 2 bay leaves
• 12 whole black peppercorns
• 2 pounds red potatoes, quartered
• 1 (16 ounce) package carrots, cut into sticks
• 1 head cabbage, cut into wedges

Instructions

1. Thoroughly rinse the brisket in cool water and place it in a large Dutch oven. Generously coat all sides of the beef with brown sugar. Pour Irish stout beer around the roast, followed by beef stock. The liquid should cover the brisket by about 1 inch; add another beer if more liquid is needed to ensure coverage.
2. Add the onion, garlic, bay leaves, spice packet from the corned beef, and peppercorns to the liquid. Bring the mixture to a boil, then reduce the heat to low and cover the Dutch oven. Simmer for 2 1/2 hours, turning the brisket over in the beer mixture every 30 minutes to ensure even cooking and flavor infusion.
3. Place the potatoes and carrots around the roast, cover, and simmer for 20 minutes. Add the cabbage wedges and continue to simmer until the vegetables are tender, about 10 more minutes. The brisket should be easily pulled apart with your fingers or a fork when it's ready.
4. Transfer the cooked vegetables to a serving bowl and place the corned beef on a serving platter. Let the meat rest for 10 minutes before slicing it against the grain and serving. This allows the juices to redistribute, resulting in more tender and flavorful slices.

Nutrition

• Calories: 577 kcal
• Fat Content: 20 g
• Fiber Content: 11 g
• Sugar Content: 38 g
• Sodium Content: 1290 mg
• Protein Content: 28 g
• Cholesterol Content: 97 mg
• Carbohydrate Content: 74 g
• Saturated Fat Content: 7 g
• Unsaturated Fat Content: 0 g