Guinness Corned Beef and Cabbage

Guinness corned beef and cabbage is a flavorful, tender dish slow-cooked in rich
stout, enhancing the classic Irish meal with deep, savory notes.

Servings: 8 servings

Author: dani

Prep Time:
15 minutes

Cook Time:
4 hours

Total Time:
4 hours, 15 minutes

Course:

Main Course

Cuisine:

American Irish

Keywords:

corned beef recipe Guinness corned beef Irish recipe recipes with beer St. Patricks day recipe

Instructions

1 Start by rinsing the corned beef brisket under cold water to remove any excess
salt. This step helps to balance the richness of the final dish. Place the
brisket in a large pot or Dutch oven, fat side up, and sprinkle with the spice
packet that usually comes with the meat.
2 Pour the Guinness stout over the corned beef. The rich, malty flavor of the beer
will add a unique depth to the dish. Then, pour in the beef broth (or water) to
cover the brisket, ensuring it’s nearly submerged. If necessary, add a bit more
liquid. Bring the pot to a boil over medium-high heat, then reduce to a simmer.
3 Cover the pot and simmer for about 2.5 to 3 hours, until the corned beef is
tender and infused with the Guinness and spices. Check the liquid level
occasionally, adding more broth if needed.
4 After the corned beef has been simmering for about 2 hours, it’s time to add the
vegetables. First, add the carrots, garlic and onions to the pot, and let them
cook for about 20-30 minutes until the carrots are just tender.
5 Then, add the potatoes to the pot. These hearty vegetables will soak up the
savory flavors from the broth, making them a perfect addition to this meal. Cook
the potatoes with the other vegetables for an additional 20-30 minutes until
they are fork-tender.
6 Now it’s time to add the cabbage to the pot. Nestle the cabbage wedges into the
simmering liquid, ensuring they’re slightly submerged. Cook for 15-20 minutes
until the cabbage is tender but still holds its shape. If you prefer softer
cabbage, you can cook it a little longer.
7 Once everything is cooked, carefully remove the corned beef from the pot and let
it rest for about 10 minutes before slicing. This resting time ensures that the
juices stay locked in the meat, making it even more tender. Slice the brisket
thinly against the grain.
8 Arrange the corned beef, carrots, potatoes, and cabbage on a large serving
platter. Ladle some of the flavorful broth over the top to infuse even more
savory goodness into the vegetables. Garnish with freshly chopped parsley for a
touch of color and freshness.

Guinness Corned Beef and Cabbage

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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