Description
This classic Corned Beef and Cabbage recipe features tender corned beef brisket simmered with aromatic spices, accompanied by hearty potatoes, carrots, and cabbage. The dish is perfect for a comforting dinner and is traditionally served with whole grain or Dijon mustard for an added zing.
Ingredients
Units
Scale
Corned Beef and Seasonings
- 1 (5-pound) corned beef brisket, with seasoning packet
- 1 cup stout beer (such as Guinness)
- 2 cinnamon sticks
- 4 garlic cloves, thinly sliced
- 2 bay leaves
- 1 whole dried ancho chili pepper or 1 teaspoon red pepper flakes (optional)
Vegetables
- 2 pounds small red potatoes, halved
- 3 large carrots, peeled and cut into 3-inch pieces
- 1 small head green cabbage, cored and cut into 2-inch wedges
Serving
- Whole grain or Dijon mustard (optional, for serving)
Instructions
- Prepare the Broth: In a large Dutch oven, place the corned beef brisket along with the seasoning packet. Pour in the stout beer and add enough water to just cover the beef. Add cinnamon sticks, garlic slices, bay leaves, and the ancho chili pepper or red pepper flakes if using.
- Simmer the Beef: Bring the liquid to a simmer over medium-high heat, then reduce the heat to low. Cover the pot and cook gently for 5 hours until the beef is tender and flavorful.
- Rest the Beef: Remove the corned beef from the pot and transfer it to a cutting board. Let it rest while you cook the vegetables in the broth.
- Cook Vegetables: Add the halved red potatoes and carrot pieces to the simmering liquid. Cook uncovered for 20 minutes until they begin to soften. Then add the cabbage wedges and continue cooking for about 10 minutes more, until all the vegetables are tender.
- Slice and Serve: Slice the rested corned beef against the grain into thin slices. Serve the meat alongside the cooked potatoes, carrots, and cabbage. Offer whole grain or Dijon mustard on the side if desired.
Notes
- Slow Cooker Option: Combine all ingredients except vegetables in a 6-quart slow cooker with beer and sufficient water. Cook on LOW for 6 hours. Add potatoes and carrots, then cook on LOW for 2 more hours. Finally, add cabbage and cook for an additional 2 hours until everything is tender.
- Resting the beef before slicing helps retain juices and improve tenderness.
- If ancho chili pepper is unavailable, substitute with 1 teaspoon red pepper flakes or omit for less heat.
- Use stout beer for best flavor; if unavailable, a dark ale or beef broth can be used as a substitute.
- Slice beef thinly against the grain for optimal tenderness.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 100 mg
