Description
This corned beef and cabbage dish offers a delicious blend of flavors and tender textures, making it an excellent choice for a hearty dinner that is simple to prepare and satisfying.
Ingredients
Scale
- 1 (3–4 pound) corned beef brisket, with spice packet
- 1 large yellow onion, halved (or quartered)
- 6 garlic gloves, smashed
- 2 1/2 cups beef stock
- 1 (12 ounces) bottle irish stout or amber beer
- 1 bay leaf
- 2 teaspoons black peppercorns
- 1 1/2 pounds baby red or yukon gold potatoes, halved
- 4 large carrots, peeled and cut diagonally into large chunks
- 1 small head green cabbage, cored and cut into thick wedges
- fine sea salt and freshly-ground black pepper
- finely-chopped fresh parsley
- whole-grain dijon mustard (optional)
Instructions
- Rinse the corned beef under cold water to remove excess curing brine, then pat dry and place it fat side up in a large Dutch oven or stockpot.
- Surround the brisket with onion halves and smashed garlic. Sprinkle the spice packet over the meat, add the bay leaf, and peppercorns, then pour in the beef stock and beer until the brisket is mostly covered.
- Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low. Cover and let it simmer gently for 2½–3 hours, or until the beef is tender.
- Add halved potatoes and carrots to the pot, covering them with liquid. Cover and simmer for 25–30 minutes until they are nearly tender.
- Taste the broth before adding the cabbage; adjust seasoning with black pepper and kosher salt if necessary.
- Nestle the cabbage wedges into the pot, cover, and simmer for another 15–20 minutes, until the cabbage is tender but not mushy.
- Transfer the corned beef to a cutting board and tent loosely with foil for 10–15 minutes before slicing thinly against the grain.
- Serve the sliced corned beef with potatoes, carrots, and cabbage, spooning broth over the dish. Garnish with parsley and serve with mustard if desired.
Notes
Make sure to rinse the corned beef thoroughly to reduce excess saltiness.
Feel free to use your favorite beer for added flavor.
The leftovers make for a great sandwich filling!
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 1800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg