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Easy Guinness Corned Beef and Cabbage
Here’s a great recipe if you’ll be picking up a 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)
- 1/4 cup brown sugar
- 1/2 carton of Chicken Stock
- Head of Cabbage
- Small Red Potatoes
To start, heat up a large stockpot. 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, add the rest of the Guinness to the pot, along with 1/4 cup brown sugar and 1/2 carton of chicken stock. If a packet of seasoning mix was included in the brisket package, add that as well. 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 (or use baby carrots)
Let the brisket has simmer for 2 hours, add the quartered potatoes and carrots. Bring to boil, and simmer another 15 minutes
After 15 minutes add the cabbage and onions.
Bring to a boil and simmer another 30 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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