Description

This classic Corned Beef and Cabbage recipe delivers tender, flavorful beef simmered to perfection with aromatic spices and hearty vegetables. Cooked either in a slow cooker or on the stovetop, this dish is a comforting and traditional favorite perfect for St. Patrick’s Day or any cozy meal occasion. The corned beef is slowly braised with stout beer and spices, while tender potatoes, carrots, and cabbage soak up the rich broth, making each bite deliciously satisfying.

Ingredients

Corned Beef and Seasoning

1 (5-pound) corned beef brisket, with seasoning packet
1 cup stout beer, such as Guinness
1 cinnamon stick (optional)
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

Serving

Whole grain or Dijon mustard, for serving (optional)

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Instructions

Cook the beef: In a large Dutch oven, place the corned beef brisket along with the seasoning packet that came with it. Pour in the stout beer and add enough water to just cover the beef. Add the optional cinnamon stick, sliced garlic cloves, bay leaves, and either the whole dried ancho chili pepper or red pepper flakes for a mild heat.
Simmer gently: Bring the liquid to a simmer over medium-high heat, then reduce the heat to low. Cover the pot and let the beef cook slowly until tender, about 4 to 5½ hours. This slow simmering helps to break down the tough fibers, resulting in a juicy and tender brisket.
Rest the beef: Carefully transfer the cooked corned beef to a cutting board and let it rest while you prepare the vegetables. Resting helps the meat retain its juices when sliced.
Cook the vegetables: To the simmering liquid left in the pot, add the halved red potatoes and carrot pieces. Let them cook for 20 minutes over low heat. Then add the cabbage wedges and continue cooking until the potatoes, carrots, and cabbage are all tender, approximately 10 more minutes.
Serve: Slice the rested corned beef against the grain into thick slices. Arrange the meat and vegetables on a serving platter and offer whole grain or Dijon mustard on the side for added flavor if desired. Enjoy this hearty, comforting classic!

Notes

Using stout beer like Guinness adds a rich depth of flavor, but you can substitute with beef broth or water if preferred.
The cinnamon stick and chili pepper are optional but add unique aromatic and mild spicy notes to the broth.
Make sure to slice corned beef against the grain for maximum tenderness.
Leftovers keep well in the refrigerator for up to 4 days and can be reheated gently.
This recipe can be adapted for a slow cooker by placing all ingredients except the cabbage in the cooker and cooking on low for 8-10 hours, adding cabbage in the final 1 hour.

Prep Time: 15 minutes
Cook Time: 5 hours
Category: Main Course
Method: Stovetop
Cuisine: Irish