Description
A traditional Corned Beef and Cabbage recipe featuring tender corned beef simmered with aromatic spices and stout beer, served with perfectly cooked potatoes, carrots, and cabbage. This hearty dish is perfect for a comforting main meal.
Ingredients
Units
Scale
Meat and Seasoning
- 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 and cut into 2-inch wedges
To Serve
- Whole grain or Dijon mustard (optional)
Instructions
- Prepare and simmer beef: In a large Dutch oven, place the corned beef brisket along with the seasoning packet. Pour in the stout beer and add enough water to just cover the beef. Add the cinnamon sticks, sliced garlic, bay leaves, and the chili pepper or red pepper flakes, if using. Bring the mixture to a simmer over medium-high heat, then reduce the heat to low. Cover the pot and cook the beef until tender, about 5 hours.
- Rest the beef: Carefully transfer the cooked beef to a cutting board and let it rest while you cook the vegetables. This allows the juices to redistribute and results in a juicier meat.
- Cook potatoes and carrots: Add the halved potatoes and cut carrots to the simmering liquid in the Dutch oven. Cook them uncovered for 20 minutes until they start to soften.
- Add and cook cabbage: Add the cabbage wedges to the pot with the potatoes and carrots. Continue simmering for about 10 more minutes until all the vegetables are tender.
- Slice and serve: Slice the rested corned beef against the grain into thin slices. Serve the beef alongside the cooked potatoes, carrots, and cabbage. Offer whole grain or Dijon mustard on the side, if desired.
Notes
- If preferred, use a 6-quart slow cooker: place the beef, seasoning packet, beer, water, cinnamon sticks, garlic, bay leaves, and chili pepper in the slow cooker. Cook on LOW for 6 hours.
- Add potatoes and carrots to the slow cooker, continue cooking on LOW for 2 more hours.
- Add cabbage and cook on LOW for an additional 2 hours until all components are tender.
- Let the beef rest for 15 minutes before slicing when using slow cooker method.
- Use stout beer like Guinness for richer flavor or substitute with beef broth if preferred.
- Slice the beef against the grain to ensure tenderness.
- Leftovers store well refrigerated for up to 3 days and can be reheated gently on stovetop or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 110 mg
