Description
This classic Corned Beef and Cabbage recipe offers a tender, flavorful corned beef simmered with aromatic spices and stout beer, accompanied by perfectly cooked potatoes, carrots, and cabbage. It's a comforting and hearty meal ideal for St. Patrick's Day or any cozy dinner.
Ingredients
Units
Scale
Corned Beef and Broth
- 1 (5-pound) corned beef brisket, with seasoning packet
- 1 cup stout beer (such as Guinness)
- 2 cinnamon sticks
- 4 garlic cloves, thinly sliced
- 2 bay leaves
- 1 whole dried ancho chili pepper or 1 teaspoon red pepper flakes (optional)
Vegetables
- 2 pounds small red potatoes, halved
- 3 large carrots, peeled and cut into 3-inch pieces
- 1 small head green cabbage, cored, cut into 2-inch wedges
For Serving
- Whole grain or Dijon mustard (optional)
Instructions
- Prepare the Broth: In a large Dutch oven, place the corned beef brisket along with the provided seasoning packet. Pour in the stout beer and add enough water to just cover the beef. Add the cinnamon sticks, sliced garlic cloves, bay leaves, and the dried ancho chili pepper or red pepper flakes if using.
- Simmer the Beef: Bring the mixture to a simmer over medium-high heat, then reduce the heat to low. Cover the Dutch oven and cook the beef until tender, about 5 hours.
- Rest the Beef: Remove the corned beef from the pot and transfer it to a cutting board. Let it rest while you cook the vegetables.
- Cook the Vegetables: Add the halved red potatoes and carrot pieces to the simmering liquid in the Dutch oven. Cook for 20 minutes before adding the cabbage wedges. Continue to cook until all vegetables are tender, about 10 minutes more.
- Slice and Serve: Slice the corned beef against the grain into thin slices. Serve alongside the cooked potatoes, carrots, and cabbage. Offer whole grain or Dijon mustard as an optional accompaniment.
Notes
- For a slow cooker version, cook the corned beef with seasoning packet, beer, water, cinnamon sticks, garlic, bay leaves, and chili pepper on low for 6 hours.
- Then add potatoes and carrots, cooking on low for 2 more hours.
- Add cabbage last and cook on low for an additional 2 hours until everything is tender.
- Rest corned beef for 15 minutes before slicing for better moisture retention.
- Use stout beer for richer flavor, but beef broth or water can substitute if preferred.
- This dish is naturally gluten free if the seasoning packet and mustard are confirmed gluten free.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 40 g
- Cholesterol: 120 mg
