Community Pick
Corned Beef and Cabbage in Guinness
photo by SharonChen
- Ready In:
- 3hrs 50mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 1814.36 g flat cut corned beef brisket
- 340.19 g bottle Guinness draught (make sure you use Guinness draught, not stout as it will turn it bitter!)
- 1 medium yellow onion, peeled and cut into wedges
- 3 garlic cloves, minced
- 1 bay leaf
- 1.23 ml ground cinnamon
- 0.61-1.23 ml ground cloves (to taste)
- 1.23 ml ground allspice
- 1.23 ml ground black pepper
- 1 head cabbage, cut into wedges, rinsed and drained
- 6 medium white potatoes, peeled and quartered
- 453.59-907.18 g carrot, peeled and cut into 3-inch pieces
directions
- Rinse corned beef under cold water, and pat dry.
- In a Dutch oven, or other large pot with a cover, brown corned beef well on all sides over high heat.
- Pour Guinness over the meat, and add enough water to just cover the brisket.
- Add the onion, garlic, bay leaf, cinnamon, cloves, allspice and pepper to the pot.
- Bring pot to a boil and skim off any foam.
- Reduce heat to a simmer. Cover pot and simmer for 3 hours.
- Add carrots, then potatoes and then the cabbage wedges to the pot.
- Cover pot, and continue cooking until meat and vegetables are tender (about 20-30 minutes).
- Remove meat and vegetables to warm serving platter/dishes, leaving the cooking liquid/sauce in the pot.
- Over high heat, bring the cooking liquid to a boil, and cook until the amount of liquid is reduced by half (about 10 minutes).
- Slice the corned beef; serve with the vegetables and the sauce on the side.
- Note: Corned beef should always be sliced across the grain.
Questions & Replies
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Reviews
-
Super awesome. I've never made corned beef before, but my mom always used to make it in the crock pot, so that's what I did. My husband said the meat and potatoes were really good (and he is not even a big fan of potatoes!). I used a 3 1/2 lb corned beef brisket, a 14.9 oz. can of Guinness Draught (plus extra water to cover meat), 5 red potatoes (quartered), 1 lb. bag baby carrots, 2 1/2-3 Tablespoons minced garlic from the jar, and 2 Tablespoons minced onion flakes (because an onion wouldn't fit into my 5 qt. crock pot with everything else-it was packed!). I cooked it for about 9 hours on low. I was going to put the cabbage in 40 or 50 min. before serving, but it wouldn't have fit, so I took Tia Mouse's suggestion and steamed the cabbage on the stovetop before serving dinner (Recipe #100781). As I was putting the spices in, I knew it would be tasty. I served this with Recipe #360988 and green and white Recipe #186726 for an awesome St. Patrick's Day meal. This is DEFINITELY a keeper, I was hoping there'd be more leftovers (there were 4 of us, and we were apparently super hungry), and next time I'm going to use my larger crock pot and a 4 lb. brisket. ;) Thanks so much for posting this great recipe!
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RECIPE SUBMITTED BY
Dee514
United States
I'm married (53 years to the same lucky guy) and have 2 kids, a daughter 47, a son 43, and 2 beautiful grand daughters (11 yrs and 14 yrs). I have always enjoyed cooking and baking, especially breads :)