Guinness Braised Corned Beef and Cabbage
This rich, slow-braised dish transforms humble corned beef into something extraordinary, thanks to the deep, malty depth of Guinness and a symphony of aromatic spices. The beef emerges fork-tender, its edges caramelized from a thorough sear, while the cabbage and carrots soak up the dark, savory broth until they’re silky and infused with smoky-sweet complexity. A touch of brown sugar balances the Guinness’s bitterness, and pickling spice lends a subtle warmth that lingers on the palate. Served with a glossy drizzle of the braising liquid, it’s the kind of meal that feels like a hug in edible form—perfect for cozy nights when comfort and bold flavor take center stage.
Ingredients
- corned beef brisket2.0 pounds
- carrots1.0 pound
- parsnips1.0 pound
- potatoes3.0 large
- garlic2.0 cloves
- guinness2.0 cups
- beef broth2.0 cups
- pickling spice2.0 tablespoons
- brown sugar1.0 tablespoon
- bay leaf1.0
- spicy honey mustard3.0
Nutrition
Directions
- 1
Rinse the corned beef brisket under cold water and pat dry with paper towels.
- 2
In a large Dutch oven, combine the Guinness, beef broth, pickling spice, brown sugar, bay leaf, and minced garlic. Stir to dissolve the sugar.
- 3
Place the brisket in the pot, fat side up. Bring the liquid to a boil, then reduce heat to low, cover, and simmer for 2.5 hours.
- 4
Peel and cut the carrots, parsnips, and potatoes into 2-inch chunks. Add them to the pot around the brisket, submerging as much as possible.
- 5
Cover and continue to simmer for 30-40 minutes, until the vegetables are tender and the brisket is fork-tender.
- 6
Remove the brisket to a cutting board and let rest for 10 minutes. Slice against the grain into 1/4-inch thick slices.
- 7
Serve the sliced brisket with the vegetables and cooking liquid. Drizzle with spicy honey mustard.
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