Even though I mixed things up a bit this year by making an incredibly delicious Guinness Beef Stew, it just wouldn’t seem like St. Patrick’s Day without corned beef. Many years ago I discovered the method of cooking my St. Patrick’s Day corned beef in Guinness and I’ve never looked back. I’ve tweaked the recipe over time and this is my tried and true version. Guinness and beef broth cook down into a rich cooking liquid for the vegetables that also pick up just a touch of sweetness from brown sugar. It’s all done in one pot, it is very easy, and guaranteed to please.
The grocery list: A good sized corned beef brisket with spice packet included, brown sugar, Guinness Stout, low sodium beef broth, carrots, very small red potatoes, and a head of cabbage. You’ll also need a little butter, salt, and pepper to season the veggies.
Place your corned beef in a large Dutch oven, fat side down. Coat the top of the corned beef with half of the brown sugar.
Flip the baby over and coat the fatty side with the remaining brown sugar. Pour the Guinness around the brisket.
Add enough of the beef broth till the brisket is immersed but the fatty top is just visible above the liquid.
Sprinkle the spice packet that came with your corned beef over the top of the brisket.
Place pot over high heat and bring to a boil. Reduce to low, cover pot, and simmer for 3 hours.
Move the brisket to a cutting board and cover with foil to keep warm. The cooking liquid will have reduced and cooked down to a deep, rich broth. Add the potatoes, carrots and the remaining beef broth. Increase heat and bring to a boil. Reduce to low, cover, and simmer for about 25 minutes, or until vegetables are just fork tender. Using a slotted spoon, remove vegetables to a serving dish. Dot with butter and season to taste with salt. Cover with foil to keep warm and set aside.
Add the cabbage sections to the cooking liquid and increase temperature to bring to a boil. Reduce heat, cover, and simmer about 5 minutes till cabbage has softened. Remove cabbbage with a slotted spoon to a serving dish. Dot with butter and season with salt to taste.
To slice corned beef, start by slicing off the layer of fat. It will come off easily. Slice remaining brisket into 1/2″ slices.
Serve it up with extra butter, salt, and pepper on the side. Okay, now I’m feeling it…it’s St. Patrick’s Day!
- 3-1/2 to 4 pound corned beef brisket with spice packet included
- 1/2 cup brown sugar
- 1 (12 ounce) bottle Guinness Stout beer
- 4 cups beef broth, divided
- 1 head cabbage
- 6 carrots, peeled and cut into 2" chunks
- 2 cups very small red potatoes
- Salt and pepper, to taste
- Place corned beef, fat side down, in a large Dutch oven. Coat the top with half of the brown sugar. Flip the brisket over and coat the fatty side with the remaining brown sugar. Pour the Guinness around the meat adding just enough beef broth till brisket is almost completely immersed. The fatty top of the brisket will be visible above the liquid. Reserve remaining broth for later. Sprinkle the contents of the spice packet over the brisket. Place Dutch oven over high heat and bring to a boil. Reduce to low, cover pot, and simmer for 3 hours.
- Remove cooked brisket to a cutting board and cover with foil. Add carrots and potatoes to the cooking liquid in the Dutch oven, adding remaining beef broth so that vegetables are almost covered. Increase heat to high to bring to a boil. Reduce heat to medium-low, cover pot and simmer vegetables till fork tender, about 25 minutes. Meanwhile, cut cabbage into about 6 sections. Remove cooked vegetables to a serving dish and place sections of cabbage into the cooking liquid. Bring to a boil, then reduce heat and simmer, covered, for about 5 minutes or until cabbage has softened. Remove cabbage to serving dish. Dot vegetables and cabbage with a little butter and season with salt.
- Slice off fatty layer from corned beef and slice into 1/2" slices. Serve with cabbage, carrots, and potatoes with butter, salt, and pepper on the side.