Side Pannel
Corned Beef with Guinness and Cabbage
Corned Beef with Guinness and Cabbage
- Recipe Submitted by Healthy Recipes on 03/18/2011
Category: Holiday, Meat, Beef, Main Dish, Irish, One-Dish Meal
Ingredients List
- For the Corned Beef
- 2 bottles Guinness beer (or other dark beer)
- 3 tablespoons dark brown sugar
- 3 1/2 pound uncooked brisket for corned beef, rinsed well and patted dry
- 1 tablespoon pickling spice
- 1/2 onion
- 1 head garlic, halved
- For the Vegetables
- 1 head cabbage
- 1 1/2 Tablespoonful vegetable oil, lard or bacon drippings
- 3 carrots, cut into 3/4-inch chunks
- 1 pound of red potatoes, cut into 3/4-inch chunks
Directions
1. Preheat oven to 300F.
2. In a large pot, mix together the beer and the brown sugar. Snuggle in the brisket, it should almost be completely covered by the beer. Add the pickling spice, onion and the garlic. Bring to a simmer on the stovetop, uncovered, while keep an eye on it so it doesn't boil-over.
3. Once it begins simmering, cover the pot and place in oven to roast for 4-6 hours, flipping meat once during halfway point. Remove from oven. Spoon out 2 cups of the corned beef braising liquid to cook the cabbage.
4. To make the vegetables, cut the cabbage into 8 wedges. In a separate large, wide pot, heat up the oil/lard/bacon drippings on medium-high heat. When hot, swirl the pan around to get it evenly coated. Add the cabbage wedges and cook until browned, about a 3-4 minutes. Turn to brown the other side. Add the carrots and potatoes and cook stirring frequently for an additional 5 min. Pour in the 2-cups reserved corned beef cooking liquid, bring to a simmer and cover the pot. Turn the heat to low and let it cook for 15-20 minutes or until the carrots and potato are cooked though (pierce with fork to check doneness).
5. Slice up the corned beef and serve with the cabbage and vegetables. Pour a bit of the sauce over the corned beef just before serving.
2. In a large pot, mix together the beer and the brown sugar. Snuggle in the brisket, it should almost be completely covered by the beer. Add the pickling spice, onion and the garlic. Bring to a simmer on the stovetop, uncovered, while keep an eye on it so it doesn't boil-over.
3. Once it begins simmering, cover the pot and place in oven to roast for 4-6 hours, flipping meat once during halfway point. Remove from oven. Spoon out 2 cups of the corned beef braising liquid to cook the cabbage.
4. To make the vegetables, cut the cabbage into 8 wedges. In a separate large, wide pot, heat up the oil/lard/bacon drippings on medium-high heat. When hot, swirl the pan around to get it evenly coated. Add the cabbage wedges and cook until browned, about a 3-4 minutes. Turn to brown the other side. Add the carrots and potatoes and cook stirring frequently for an additional 5 min. Pour in the 2-cups reserved corned beef cooking liquid, bring to a simmer and cover the pot. Turn the heat to low and let it cook for 15-20 minutes or until the carrots and potato are cooked though (pierce with fork to check doneness).
5. Slice up the corned beef and serve with the cabbage and vegetables. Pour a bit of the sauce over the corned beef just before serving.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
