There is nothing more Irish to me than corned beef and cabbage. My Wife’s Father Joe was Irish, so this type of dinner wasn’t just for St. Patrick’s Day it was a frequent meal. Look for a brisket that comes with a spice packet. I add some additional spices and braise the beef in Guinness Stout. I usually try to make a little more than I need for dinner so that I can use the leftovers to make corned beef hash. It takes around 3 hours of total cooking so plan accordingly.
1 (3 pound ) corned beef brisket – look for one that comes with a spice packet
1-cup brown sugar
4 bottles of Guinness Irish Stout
1-quart beef stock
1 onion peeled and quartered
3 cloves garlic peeled
2 bay leafs
15 whole black peppercorns
2-3 pounds potatoes quartered
1 package of carrots cut into 1-inch pieces
1 head of cabbage cut into wedges
Place a large pot on the stove that is wide enough to hold the brisket flat and provided enough height for the liquid and vegetables. Rinse the brisket in cold water, and place in the pan. Sprinkle brown sugar over the brisket and pat onto all of the sides. Pour the beer and stock into the pot. There should be enough liquid to cover the meat by an inch or so. You can add more beer or stock if necessary.
Place garlic, onion, bay leaves, and spice packet included with the beef, and peppercorns into the pot. Bring to a boil, and reduce heat to simmer. Cover and simmer for 2.5 hours, turning brisket occasionally to cook evenly.
After 2.5 hours add potatoes and carrots to the pot, and cook for 20 minutes. Add cabbage to the pot and cook for 10 minutes more. Transfer meat to a cutting board, and let rest for 10 minutes. Slice brisket on the bias and place on a platter. Assemble vegetables around the corned beef and serve.