Corned Beef and Cabbage in Guinness
Infuse your St. Patrick's Day feast with bold Irish flavors by preparing this mouthwatering Corned Beef and Cabbage in Guinness. This hearty one-pot dish features tender, slow-simmered corned beef brisket cooked to perfection in a rich blend of Guinness stout and aromatic spices. Accompanied by vibrant wedges of green cabbage, sweet carrots, and creamy red potatoes, this recipe is a comforting classic elevated with the deep, malty undertones of Ireland's iconic beer. Garnished with a sprinkle of fresh parsley, this dish is exceptionally easy to prepare and perfect for satisfying a crowd. It's a flavorful celebration of Irish tradition, ideal for festive gatherings or a cozy family dinner.
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Recipe Information
Ingredients
- 3 pounds Corned beef brisket
- 24 ounces Guinness beer (or other stout beer)
- 16 ounces Water
- 1 Yellow onion, quartered
- 3 Garlic cloves, minced
- 3 Bay leaves
- 1 tablespoon Whole black peppercorns
- 1 head Green cabbage, cut into wedges
- 4 Carrots, peeled and cut into chunks
- 8 Red potatoes, halved
- 2 tablespoons Fresh parsley, chopped (for garnish)
- to taste Salt
- to taste Black pepper
Instructions
Rinse the corned beef brisket under cold water to remove excess brine and pat it dry with paper towels.
Place the corned beef brisket in a large Dutch oven or stockpot.
Pour the Guinness beer and water over the brisket, ensuring it is mostly submerged.
Add the onion, garlic, bay leaves, and whole black peppercorns to the pot.
Bring the liquid to a boil over high heat, then reduce the heat to low and cover the pot.
Simmer the brisket for approximately 3 hours, or until the meat is fork-tender.
After 3 hours, add the potatoes and carrots to the pot around the brisket.
Place the cabbage wedges on top of the brisket and vegetables.
Continue simmering for an additional 30–40 minutes, or until the vegetables are tender.
Remove the pot from heat. Carefully transfer the corned beef to a cutting board and let it rest for 10 minutes.
Slice the corned beef against the grain into thin slices.
Serve the sliced corned beef with the cooked cabbage, carrots, and potatoes on a large serving platter.
Ladle some cooking liquid over the dish for added flavor and moisture.
Garnish with freshly chopped parsley and season with salt and pepper to taste. Serve warm.
Nutrition Facts
Calories |
4722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.3 g | 254% | |
| Saturated Fat | 97.6 g | 488% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1334 mg | 445% | |
| Sodium | 14931 mg | 649% | |
| Total Carbohydrate | 351.3 g | 128% | |
| Dietary Fiber | 65.7 g | 235% | |
| Total Sugars | 96.9 g | ||
| Protein | 383.3 g | 767% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 825 mg | 63% | |
| Iron | 43.7 mg | 243% | |
| Potassium | 9139 mg | 194% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
