Although this is a classic American Saint Patrick’s Day specialty, I love to make it throughout the year. The stout adds complexity and sweetness which balances out the saltiness of the corned beef. To complete this feast, add a loaf of warm soda bread and butter, mustard and of course a cold Guinness! It will take 30 minutes to prep and about 5 to 6 hours to cook the corned beef until tender and will serve 6.
5-6 pounds lean corned beef brisket
16 ounces Guinness stout
1 cup beef broth
1 Tablespoon pickling spice
4 bay leaves
2 sprigs rosemary
1 large white onion, sliced
4 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon fresh cracked black pepper
2 Tablespoons Worcestershire sauce
8 medium red skin potatoes
2 large carrots, peeled and cut into 1″ pieces
1 small head green cabbage, cut into 8 wedges
1 bunch flat leaf parsley, coarsely chopped
1. Rinse the corned beef with cold water and place it in a roasting pan. Add all the ingredients except the potatoes, carrots, cabbage and parsley. The liquid should cover the corned beef.
2. Cover the pan and place it in a preheated 350⁰ oven. Bake for 4 hours.
3. Add the potatoes, carrots and cabbage, cover and cook for an additional hour or so until the corned beef is fork tender and the vegetables are cooked.
4. Remove the pan from the oven. Slice the corned beef and plate with the vegetables and broth. Garnish with the parsley.
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