Guinness Corned Beef and Cabbage Recipe (with Guinness Gravy)

🧂 Ingredients

• 1 bell pepper

  chopped
• 2 habanero peppers

  chopped (optional, for a spicy version)
• 1 stalk celery

  chopped
• 1 large onion

  chopped
• 4 cloves garlic

  chopped
• 2 tablespoons olive oil
• 3 pound corned beef brisket
• 2 bottles Guinness beer

  enough to almost cover the beef
• 3-4 tablespoons spicy mustard

  I used our Homemade Habanero-Horseradish Mustard
• 2 tablespoons honey
• 1 tablespoon butter
• 1 tablespoon flour
• 2 pounds prepared mashed potatoes

  for serving - use your favorite recipe
• 2 tablespoons olive oil
• ½ head medium sized cabbage

  shredded
• 1 white onion

  chopped
• 2 jalapeno peppers

  chopped into rings
• ¼ cup white wine
• 1 teaspoon sugar
• Water as needed
• ¼ cup balsamic vinegar
• Lemon for serving

Instructions

• 1 Preheat oven to 300 degrees F (150 C).
• 2 Rinse the corned beef thoroughly. It will be pretty darned salty. You can
  discard the seasoning packet it comes with. Not needed for this recipe. Pat it
  dry and set aside.
• 3 Heat the olive oil in a Dutch Oven or a wide-large pot to medium heat.
• 4 Add peppers, celery and onion. Cook 5 minutes to soften.
• 5 Add garlic and cook another minute.
• 6 Whisk together the Guinness with the mustard and honey.
• 7 Add corned beef to the Dutch Oven along with the beer mixture. Bring to a quick
  boil then reduce heat to simmer 5 minutes. Cover and transfer to the oven.
• 8 Cook for 4 hours, flipping the corned beef once about half way through.
• 9 Remove from heat. Stick a fork in the corned beef and test for tenderness. You
  should be able to pop the fork right in there. If it isn’t tender enough for
  you, bake it another 30 minutes or so. It should be SUPER TENDER at this point.
• 10 Remove the beef and rest a few minutes while you make your gravy.
• 11 For the gravy, strain out the liquids into a separate bowl. You should have
  about 1 cup. Discard the solids.
• 12 Heat the empty Dutch Oven back to medium heat on the stove and add butter. Melt.
• 13 Swirl in the flour and stir to form a roux. Cook a couple minutes to brown
  nicely. Add the strained juices from the corned beef and reduce heat to a
  simmer. Stir often to thicken the gravy. It is SO GOOD!
• 14 Slice the corned beef against the grain and serve over prepared mashed potatoes,
  then top with your spicy Guinness gravy, and Caramelized Cabbage on the side.
• 15 Heat a large pan to medium heat. A good stainless steel pan here is ideal.
• 16 Add oil and heat. Add cabbage, onion and jalapeno peppers. Cook 8 minutes to
  brown it all up, stirring frequently. You will form a lot of brown bits at the
  bottom of the pan. This is a good thing.
• 17 Add white wine and let it reduce. Scrape up the bits from the bottom of the pan
  and stir. You may need to do this frequently.
• 18 Reduce heat to medium-low and cook for 40 minutes, scraping up bits from the
  bottom and stirring often. You can also add the sugar about 20 minutes through
  and stir to speed along the caramelization.
• 19 When everything is nice and brown, add balsamic vinegar and stir. Cook for 5
  minutes.
• 20 Remove from heat and set into a serving dish. Squeeze a bit of lemon juice over
  the top and serve with extra lemon wedges.

Nutrition Info