This Corned Beef Recipe with Guinness & Cabbage is packed with flavor and so easy. The secret is searing your meat first!
I have been on a quest for a great corned beef recipe ever since I began learning to cook.
They’re mostly pretty similar, if you’ve seen one corned beef recipe you’ve seen them all. At least the ones that I typically gravitate toward. Especially since I only cook corned beef around March when St. Patrick’s Day reminds me that it’s been awhile.
This corned beef recipe is absolutely perfect for St. Patrick’s Day. I love this time of the year – it’s a time of the year when the Guinness flows (and I’m a big fan, dark beer is a favorite of mine) and not just into beer mugs. It might seem strange to add the Guinness straight into your corned beef recipe but it adds such a wonderful flavor.
Making corned beef is incredibly easy and you might be tempted to just throw all your ingredients into you pan and forget about it. Which is exactly what you should do – that’s why this corned beef recipe is so awesome – but you really don’t want to skip searing the meat first. This is what will add an incredible amount of flavor to the dish. It’s the difference between an “okay” dish and a “wow” dish!
This corned beef recipe is one of the oldest on my site but it’s so delicious that I thought I’d bump it up in case there’s anyone out there who missed it. It has really great flavor and I love the addition of beer, it just adds a depth you couldn’t get otherwise. And the leftovers make such a great corned beef sandwich that you’ll want to make extra!
Corned Beef Recipe with Guinness & Cabbage
- 4 lbs corned beef brisket
- 1 12 ounce bottle Guinness draught draught, not stout, or it will turn bitter; I could only find an 11.2 oz size
- 1 medium yellow onion peeled and cut into wedges (I used two small)
- 3 garlic cloves minced or run through a garlic press
- 1 bay leaf
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground black pepper
- 1 head cabbage cut into wedges, outer leaves removed
- 6 medium red or white potatoes peeled and halved
- 1 pound carrots peeled and cut into bite-sized pieces (or baby carrots)
- Rinse corned beef and pat dry (this is very important to get a good sear).
- Preheat a dutch oven over high heat and brown roast on all sides. Once browned, add Guinness, enough water to cover roast, then the onion, garlic, bay leaf, cinnamon, cloves, allspice and pepper. Bring to a boil, reduce heat and cover pot. Simmer for three hours.
- Add carrots and potatoes, simmer for 20 minutes. Add cabbage and simmer another 10 minutes.
- Remove meat, veggies and potatoes to a serving platter. Slice meat across the grain – it will be very tender – and enjoy with a nice cold bottle of Guinness!
adapted from food.com