Corned Beef and Cabbage Dinner
Corned Beef and Cabbage Dinner is a super flavorful meal that is made on St. Patrick's Day, or any time you want a different kind of beef roast. The corned beef brisket cooks up very tender.
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Servings: 6
Calories: 336kcal
Equipment
- Dutch Oven
Ingredients
- 2-5 lbs Corned Beef Brisket
- 12 oz Dark Beer* stout, such as Guinness®
- Water
- 2 Bay Leaves
- 4 cloves Garlic minced
- 4 Carrots cut in thirds
- 5 Potatoes, quartered
- 2 medium Onions, chopped
- 1 med head Green Cabbage, cut in sixths
Instructions
- Rinse the brisket in cold water and place fat side up in a 6 or 8 quart Dutch oven. And the spice packet** that comes with it, the bay leaves, and garlic.
- Pour in the beer, then enough cold water to just cover the brisket. Bring to a boil, then reduce to a low simmer. Cover and let cook for 3-4 hours, or until tender when pierced with a fork.
- Remove brisket to a dish and ladle on a little of the broth and cover with foil. Set aside.
- Add the onions, carrots, and potatoes. Bring to boil, reduce heat and cook for 10 minutes.
- Add the cabbage and cook for additional 20 minutes.
- Remove and discard the bay leaves.
- Slice the brisket against the grain and serve with some of the vegetables and broth.
Notes
*If you prefer not to use beer you can use beef broth, or just use water.
**If your corned beef brisket doesn't come with a spice packet, you can buy pickling spice at the grocery store. Many popular spice brands make it.
If not, at least use the bay leaves and garlic as they add lots of flavor.
Nutrition
Serving: 2 cups | Calories: 336kcal