Stout Corned Beef
Elevate your St. Patrick’s Day feast or cozy weekend dinner with this hearty and flavorful Stout Corned Beef recipe. Slow-simmered to perfection in a rich bath of robust stout beer, aromatic spices, and tender vegetables, this dish offers a melt-in-your-mouth brisket that’s irresistibly juicy and packed with bold flavor. The pairing of cabbage, potatoes, carrots, and celery creates a comforting, classic ensemble, made even better with the earthy depth of stout-infused broth. Perfect for serving a crowd, this recipe combines simple preparation with elevated taste, making it a must-try for any occasion. Whether you’re new to corned beef or a seasoned pro, this Irish-inspired one-pot meal delivers tradition with a gourmet twist!
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Recipe Information
Ingredients
- 4 pounds corned beef brisket
- 24 ounces stout beer
- 4 cups water
- 1 large yellow onion
- 4 medium carrots
- 3 stalks celery stalks
- 4 cloves garlic cloves
- 2 leaves bay leaves
- 1 tablespoon black peppercorns
- 1 teaspoon mustard seeds
- 1 head cabbage
- 6 medium potatoes (Yukon Gold or red)
Instructions
Rinse the corned beef brisket under cold water to remove excess brine. Pat it dry with paper towels.
Place the brisket in a large Dutch oven or heavy-bottomed pot.
Peel and quarter the yellow onion. Add it to the pot along with peeled and sliced carrots, chopped celery stalks, and whole garlic cloves.
Pour the stout beer over the brisket, then add enough water to cover the meat completely.
Add bay leaves, black peppercorns, and mustard seeds to the pot.
Cover the pot with a tight-fitting lid and bring it to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer gently for 3 hours.
While the brisket is cooking, cut the cabbage into wedges and scrub the potatoes (leave the skin on). Set them aside.
Test the brisket for tenderness after 3 hours by inserting a fork. If it goes in easily, add the cabbage wedges and potatoes to the pot.
Continue simmering for another 1 hour, or until the vegetables are tender and the brisket is fully cooked.
Remove the brisket from the pot and let it rest on a cutting board for 10 minutes before slicing against the grain.
Serve the sliced brisket alongside the cabbage, potatoes, and other vegetables with a ladle of the cooking liquid drizzled on top.
Nutrition Facts
Calories |
5701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 263.7 g | 338% | |
| Saturated Fat | 130.7 g | 653% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1779 mg | 593% | |
| Sodium | 16375 mg | 712% | |
| Total Carbohydrate | 315.1 g | 115% | |
| Dietary Fiber | 40.4 g | 144% | |
| Total Sugars | 76.9 g | ||
| Protein | 490.8 g | 982% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 619 mg | 48% | |
| Iron | 45.3 mg | 252% | |
| Potassium | 6307 mg | 134% | |
*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.
