Easy Guinness Corned Beef & Cabbage
Here’s a great recipe if you picked up an inexpensive Corned Beef Brisket this week for St Patrick’s Day.
What you’ll need
- Canola Oil (or other oil without a lot of flavor)
- Corned Beef Brisket
- Bottle/Can of Guinness (or other dark beer)
- Head of Green Cabbage
- Small Red Potatoes
To start, heat up a pan large enough pan to hold the brisket. Add a little Canola Oil (or another oil without a lot of flavor)
Sear brisket on all sides. While searing, pour about 1/3rd of the Guinness directly on to the meat.
After all sides are seared, place in a large stock pot and add enough water to cover meat.
Add the rest of the Guinness to the pot, along with the seasoning mix that’s included with the corned beef, then bring to a boil and simmer for 2 hours.
While it simmers, cut up the potatoes into quarters. (If potatoes are on the large size, cut them smaller). Chop the head of cabbage into quarters. Roughly chop onions and carrots
After the brisket has simmered 2 hours, add the quartered potatoes. Bring to boil, and simmer another 15 minutes
After 15 minutes, add the cabbage, carrots and onions.
Bring to a boil and simmer another 20 minutes or until cabbage is tender. Remove brisket from pot and let rest for 15 minutes. Slice on the diagonal and arrange on platter surrounded by veggies. Serve with nice crusty bread or Irish Soda Bread!
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