Description

This traditional Corned Beef and Cabbage recipe features tender, flavorful corned beef simmered slowly with aromatic spices and stout beer, served alongside perfectly cooked potatoes, carrots, and cabbage. It's a classic comfort dish that brings hearty flavors with a simple yet satisfying cooking process, perfect for a family meal or a festive occasion.

Ingredients

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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

Condiment

Whole grain or Dijon mustard, for serving (optional)

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Instructions

Prepare and simmer the beef: In a large Dutch oven, place the corned beef brisket along with the seasoning packet. Add the stout beer and enough water to just cover the beef. Add the cinnamon sticks, garlic slices, bay leaves, and the dried ancho chili pepper or red pepper flakes if using. Bring the mixture to a simmer over medium-high heat.
Cook the beef slowly: Reduce heat to low, cover the pot, and cook the beef until very tender, about 5 hours. This slow simmer will allow the flavors to meld and the meat to become tender.
Rest the beef: Carefully transfer the beef to a cutting board and let it rest while you cook the vegetables.
Cook the potatoes and carrots: Add the halved potatoes and cut carrots to the simmering cooking liquid. Cook them for 20 minutes until they start to soften.
Add and cook the cabbage: Add the cabbage wedges to the pot and continue cooking for another 10 minutes, or until all the vegetables are tender.
Slice and serve: Slice the corned beef against the grain into thin slices. Serve the beef with the cooked potatoes, carrots, and cabbage. Offer whole grain or Dijon mustard on the side for added flavor if desired.

Notes

For an alternative cooking method, use a 6-quart slow cooker: combine all ingredients except vegetables, cook on LOW for 6 hours, add potatoes and carrots, cook 2 more hours, then add cabbage and cook another 2 hours until tender.
Rest the beef for 15 minutes before slicing to retain juices.
Use stout beer like Guinness for authentic flavor; however, beef broth or water can substitute if preferred.
Adjust chili pepper amount for desired spiciness or omit if sensitive to heat.
Serve with mustard to complement the salty, savory corned beef.

Nutrition

Serving Size: 1 serving
Calories: 400 kcal
Sugar: 6 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: 30 g
Cholesterol: 90 mg