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Corned Beef Irish Feast
Corned Beef Irish Feast
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Prep Time:
30 minutes
Cook Time:
180 minutes
Total Time:
220 minutes
Tender corned beef, potatoes, carrots, and cabbage simmer in dark Irish beer for a hearty St. Patrick's Day feast.
Ingredients:
  • 1 (3 pound) corned beef brisket with spice packet
  • 1 cup brown sugar
  • 4 (12 fluid ounce) cans or bottles Irish stout beer (such as Guinness®), or more if needed
  • 1 quart beef stock
  • 1 onion, peeled
  • 2 cloves garlic, peeled
  • 2 bay leaves
  • 12 whole black peppercorns
  • 2 pounds red potatoes, quartered
  • 1 (16 ounce) package carrots, cut into sticks
  • 1 head cabbage, cut into wedges
Instructions:
  • Thoroughly rinse brisket in cool water and place in a large Dutch oven. Generously coat beef with brown sugar all over. Pour Irish stout beer around roast, followed by beef stock. Ensure liquid covers brisket by about 1 inch; add more beer if needed for extra liquid.
  • Add onion, garlic, bay leaves, corned beef spice packet, and peppercorns to the liquid. Bring to a boil, then cover the Dutch oven, reduce heat to low, and simmer for 2 1/2 hours, turning the brisket every 30 minutes in the flavorful beer mixture.
  • Arrange the potatoes and carrots around the roast, cover, and let it simmer for 20 minutes. Then add the cabbage wedges and simmer until everything is tender, around 10 more minutes. The brisket should be easily pulled apart with your fingers or a fork.
  • Move the vegetables to a serving bowl. Place the corned beef on a platter. Allow the meat to rest for 10 minutes, then slice it against the grain and serve.

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