Guinness Corned Beef and Cabbage

Name: Guinness Corned Beef and Cabbage
Prep time: 2 min
Cook time: 3 h 30 min
Total time: 3 h 47 min
Yield: 8 to 12
Ingredients: 6 pounds corned beef brisket; 2 12-ounce bottles Guinness Stout; 8 Medium Red Potatoes; 4 large celery stalks; 8 large carrots; 1 cup brown sugar; 1 tablespoon salt; 1 tablespoon peppercorns; 4 dried bay leaves; 6 sprigs fresh thyme; 2 large yellow onions; 8 cloves garlic; 1 large head green cabbage

User Reviews

5.0

3 reviews

Excellent

Prep Time
2 mins
Cook Time
3 hrs 2 mins
Resting time
15 mins
Total Time
3 hrs 47 mins
Servings
8 to 12
Calories
1004 kcal
Course
Main Course
Cuisine
Irish

Guinness Corned Beef and Cabbage

Uriah Moody

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This take on the classic Irish-American dinner includes meat and vegetables slowly baked in stout beer, brown sugar, spices, and fresh herbs. Some people might disagree and cook the meat and vegetables separately but I like simple casserole type of dishes, because all you have to do is prep all the ingredients, place everything in a casserole dish, and bake. This corned beef comes out super tender and juicy. The balance of the stout and brown sugar makes a delicious glaze complimenting the meat.

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Ingredients

Servings

6 pounds corned beef brisket
2 12-ounce bottles Guinness Stout
8 Medium Red Potatoes scrubbed and quartered
4 large celery stalks cut into 2-inch lengths
8 large carrots peeled, and cut into 2-inch lengths
1 cup brown sugar
1 tablespoon salt
1 tablespoon peppercorns
4 dried bay leaves
6 sprigs fresh thyme
2 large yellow onions quartered
8 cloves garlic
1 large head green cabbage outer leaves discarded, quartered

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Instructions

Preheat oven to 350 degrees F.
Place brisket in a roasting pan, casserole dish, or Dutch oven.
Pour beer over the meat. Surround the meat with potatoes, celery, and carrots. Sprinkle the brown sugar, salt, and peppercorns over the meat. Place the bay leaves and thyme sprigs on the meat. Place the onions and garlic cloves on the meat.
Cover roasting pan or casserole dish with aluminum foil or oven-safe lid and bake for 3 1/2 hours.
After 3 hours add cabbage and bake for an additional 30 minutes. The brisket is done when meat is fork-tender and reaches an internal temperature of 160 degrees and the vegetables are tender. With tongs, transfer the meat to a cutting board, tent with foil, and let rest for 15 minutes.
Slice the corned beef and arrange on a serving platter, surrounded by the vegetables. Drizzle some of the cooking liquid over the meat.
Serve with mustard and Irish soda bread.

Notes

You can easily cut this recipe in half for a smaller quantity.
Serve the final meal with sliced Irish soda bread for an impressive dinner with little effort.

Nutrition Information

Show Details

Calories 1004kcal (50%) Carbohydrates 73g (24%) Protein 58g (116%) Fat 51g (78%) Saturated Fat 16g (80%) Cholesterol 184mg (61%) Sodium 5107mg (213%) Potassium 2389mg (68%) Fiber 11g (44%) Sugar 34g (68%) Vitamin A 10318IU (206%) Vitamin C 164mg (182%) Calcium 193mg (19%) Iron 14mg (78%)

Nutrition Facts

Serving: 8to 12

Amount Per Serving

Calories 1004 kcal

% Daily Value*

Calories	1004kcal	50%
Carbohydrates	73g	24%
Protein	58g	116%
Fat	51g	78%
Saturated Fat	16g	80%
Cholesterol	184mg	61%
Sodium	5107mg	213%
Potassium	2389mg	51%
Fiber	11g	44%
Sugar	34g	68%
Vitamin A	10318IU	206%
Vitamin C	164mg	182%
Calcium	193mg	19%
Iron	14mg	78%