Description
This classic Irish-American dish features tender corned beef brisket cooked with cabbage and vegetables for a hearty meal, often enjoyed on St. Patrick’s Day.
Ingredients
Scale
- 1 (5 1/2 pound) corned beef brisket with spice packet
- 4 cloves garlic, minced
- 1 small onion, quartered
- 2 bay leaves
- 1 tablespoon whole black peppercorns
- 1 (12 fluid ounce) can or bottle dark beer (like Guinness)
- 3 ribs celery, halved crosswise
- 6 small red potatoes
- 9 carrots, cut into quarters
- 1 small head cabbage, cut into quarters
Instructions
- Place corned beef in a Dutch oven and cover with water. Add the spice packet that came with the corned beef. Add garlic, onion, bay leaves, peppercorns, and beer. Bring to a boil, then simmer on low for 4 hours, checking and turning occasionally to ensure even cooking.
- Add celery and potatoes and simmer for another 30 minutes.
- Add carrots and cabbage and simmer for another 30 minutes.
- Remove from heat and let rest for 10 minutes before slicing against the grain.
Notes
Adjust seasoning as needed. For a richer broth, use chicken or vegetable stock in place of some water. Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Calories: 600
- Sugar: 10g
- Fat: 30g
- Carbohydrates: 45g
- Protein: 40g