Guinness Corned Beef with Cabbage Recipe
You can use Guinness and beef broth in place of water, stock and wine in recipes. It adds a deep, rich, earthy flavor profile to the dish. So this delicious Guinness Corned Beef with Cabbage was a no-brainer!
TIMING: The recipe is so simple. The corned beef takes 5 minutes to prep, and it will spend 4 hours in the oven. After 4 hours, you'll need another 20 minutes for the vegetables to cook.
You can also use a slow-cooker to cook the beef. Low for 6 hours.
TIMING: The recipe is so simple. The corned beef takes 5 minutes to prep, and it will spend 4 hours in the oven. After 4 hours, you'll need another 20 minutes for the vegetables to cook.
You can also use a slow-cooker to cook the beef. Low for 6 hours.
Ingredients
For the Corned Beef
- 12 ounces Guinness beer or other stout beer (1 bottle)
- 1 1/2 cups beef broth
- 1/3 cup brown sugar
- 3 1/2 pound packaged brisket for corned beef drained, rinsed well and patted dry
- 1 packet pickling spice spice packet that came with the corned beef or use 1 tablespoon of pickling spice
- 1/2 onion
- 1 head garlic halved
For the Vegetables
- 1 head cabbage cut into wedges
- 2 tablespoons butter or cooking oil
- 4-5 carrots cut into 3/4-inch chunks
- 1 pound of red potatoes cut into 3/4-inch chunks
- 2 tablespoons freshly minced fresh parsley
Instructions
- Preheat oven to 300F. In a large pot, whisk together the beer, beef broth and the brown sugar. Snuggle in the brisket, it should almost be completely covered by the beer (see photo). Add the pickling spice, onion and the garlic. Bring to a simmer on the stovetop, uncovered is best so you can keep an eye on it. Boiled-over beer is no fun to clean.
- Once it begins simmering, cover the pot and place in oven to roast for 4 hours. After 4 hours, remove from oven. Spoon out 2 cups of the corned beef braising liquid to cook the vegetables. Keep corned beef in the pot - you can return the pot to the oven to stay hot if you wish.
- To make the vegetables, in a separate large, wide pot, heat butter or oil on medium-high heat. When hot, add the cabbage wedges and cook until browned, about a 3-4 minutes. Turn to brown the other side. Add in the carrots and potatoes. Give the vegetables a good sprinkling of salt and pepper. Pour in the reserved corned beef cooking liquid, bring to a simmer and cover the pot. Turn the heat to low and let cook for 10-15 minutes. Use tongs or a large spoon to carefully remove the cabbage and reserve. Continue cooking the carrots and potato another 5-10 minutes or cooked though (pierce with fork to check doneness). Sprinkle with parsley.
- Slice up the corned beef and serve with the cabbage and vegetables. Pour a bit of the sauce over the corned beef just before serving.
Nutrition
Calories: 731kcalCarbohydrates: 39gProtein: 43gFat: 42gSaturated Fat: 13gCholesterol: 143mgSodium: 3294mgPotassium: 1561mgFiber: 7gSugar: 17gVitamin A: 7054IUVitamin C: 139mgCalcium: 118mgIron: 6mg
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