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Tender Guinness Braised Corned Beef with Cabbage

Guinness Braised Corned Beef with Cabbage - featured image
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A hearty and comforting slow-braised corned beef brisket infused with the rich maltiness of Guinness stout, served with tender braised cabbage. Perfect for cozy dinners and celebrations like St. Patrick’s Day.

Ingredients

Scale
  • 4–5 pounds corned beef brisket with spice packet
  • 1 bottle (11.2 oz) Guinness Stout
  • 2 cups beef broth
  • 1 large yellow onion, sliced
  • 3 garlic cloves, smashed
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • 3 medium carrots, peeled and halved (optional)
  • 1 medium head green cabbage, cut into wedges
  • 1 teaspoon whole mustard seeds (optional)
  • 2 tablespoons unsalted butter
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 300°F (150°C).
  2. Rinse the corned beef brisket under cold water to remove excess brine, then pat dry with paper towels.
  3. Place the sliced onion, smashed garlic, carrots, bay leaves, black peppercorns, and mustard seeds in the bottom of a large heavy-bottomed Dutch oven or oven-safe pot.
  4. Set the brisket on top of the aromatics, fat side up. Pour in the Guinness stout and beef broth until the meat is about two-thirds submerged.
  5. Bring the liquid to a gentle simmer on the stove over medium heat. Once simmering, cover the pot with the lid and transfer it to the preheated oven.
  6. Braise the corned beef for about 3 to 3.5 hours (180-210 minutes), or until the meat is fork-tender.
  7. About 45 minutes before the brisket is done, add the cabbage wedges to the pot, nestling them around the meat.
  8. Carefully remove the cabbage once tender (after about 30-45 minutes) and set aside, keeping it warm. Continue braising the beef uncovered for the remaining time to concentrate flavors and thicken the braising liquid slightly.
  9. Once done, remove the brisket and let it rest for 10-15 minutes.
  10. Slice the corned beef against the grain into ¼-inch (0.6 cm) thick slices.
  11. Toss the cabbage with butter and sprinkle with fresh parsley.
  12. Serve the sliced corned beef alongside the cabbage and spoon some of the reduced braising liquid over top.

Notes

Rinse the corned beef before cooking to reduce saltiness. Keep the oven temperature steady at 300°F for tender meat. Slice against the grain for best texture. If liquid evaporates too quickly, add more beef broth or water. For gluten-free, use certified gluten-free stout or substitute with beef broth and balsamic vinegar. Slow cooker method: cook on low for 8-10 hours, adding cabbage in the last hour.

Nutrition

Keywords: corned beef, Guinness, braised corned beef, cabbage, St. Patrick's Day, slow-cooked, comfort food, Irish recipe

Find it online: https://blingbite.com/tender-guinness-braised-corned-beef-with-cabbage-easy-homemade-recipe/