Introduction
Hello! Welcome to my kitchen. Today, I'm making Guinness Corned Beef and Cabbage in my Dutch oven. I have everything prepped and ready to go, so let's get started!
Ingredients:
3-4 pounds corned beef brisket (with spice packet)
1 cup beef broth
12 ounces Guinness stout beer
1 pound red skin potatoes, halved if large
4-5 carrots, cut into large chunks
1 head of cabbage, cut into wedges
1 large onion, cut into wedges (root intact)
Salt and pepper to taste
Instructions:
Prepare the Corned Beef:
Preheat your oven to 325°F (163°C).
Place the corned beef in a large Dutch oven.
Remove the spice packet from the packaging and sprinkle it over the top of the beef.
Add 1 cup of beef broth to the pot.
Carefully pour in 12 ounces of Guinness stout beer.
Cover the pot and cook the corned beef in the oven for 1 hour at 325°F.
After 1 hour, reduce the oven temperature to 300°F (149°C) and cook for an additional 1.5 hours.
Add the Vegetables:
After the initial cooking time, remove the pot from the oven.
Add the red skin potatoes.
Add carrots, cabbage wedges, and onion wedges to the pot.
Season with a little salt and pepper.
Cover the pot again and return it to the oven. Cook for another 45 minutes, or until the vegetables are tender but not mushy.
Check and Rest:
Remove the pot from the oven. Check the doneness of the corned beef by slicing off a small piece; if it’s still too firm, cook for an additional 30 minutes.
Remove the vegetables to prevent them from becoming too soft. They should still have some body and a slight bite.
Transfer the corned beef to a butcher block and let it rest before slicing.
Slice and Serve:
After the corned beef has rested, slice it against the grain for tender pieces.
Transfer the sliced corned beef to a serving platter.
Arrange the vegetables around the meat.
Strain the juices left in the pot and drizzle a little over the meat and vegetables for added flavor.
Conclusion
Thank you for joining me today. I hope I've encouraged you to make this festive meal any day of the year. If you've enjoyed this recipe, please give me a thumbs up , comment and consider subscribing to this channel. Thank you, and see you next time!
Created by : Thyme Saver Kitchen
Introduction
Hello! Welcome to my kitchen. Today, I'm making Guinness Corned Beef and Cabbage in my Dutch oven. I have everything prepped and ready to go, so let's get started!
Ingredients:
3-4 pounds corned beef brisket (with spice packet)
1 cup beef broth
12 ounces Guinness stout beer
1 pound red skin potatoes, halved if large
4-5 carrots, cut into large chunks
1 head of cabbage, cut into wedges
1 large onion, cut into wedges (root intact)
Salt and pepper to taste
Instructions:
Prepare the Corned Beef:
Preheat your oven to 325°F (163°C).
Place the corned beef in a large Dutch oven.
Remove the spice packet from the packaging and sprinkle it over the top of the beef.
Add 1 cup of beef broth to the pot.
Carefully pour in 12 ounces of Guinness stout beer.
Cover the pot and cook the corned beef in the oven for 1 hour at 325°F.
After 1 hour, reduce the oven temperature to 300°F (149°C) and cook for an additional 1.5 hours.
Add the Vegetables:
After the initial cooking time, remove the pot from the oven.
Add the red skin potatoes.
Add carrots, cabbage wedges, and onion wedges to the pot.
Season with a little salt and pepper.
Cover the pot again and return it to the oven. Cook for another 45 minutes, or until the vegetables are tender but not mushy.
Check and Rest:
Remove the pot from the oven. Check the doneness of the corned beef by slicing off a small piece; if it’s still too firm, cook for an additional 30 minutes.
Remove the vegetables to prevent them from becoming too soft. They should still have some body and a slight bite.
Transfer the corned beef to a butcher block and let it rest before slicing.
Slice and Serve:
After the corned beef has rested, slice it against the grain for tender pieces.
Transfer the sliced corned beef to a serving platter.
Arrange the vegetables around the meat.
Strain the juices left in the pot and drizzle a little over the meat and vegetables for added flavor.
Conclusion
Thank you for joining me today. I hope I've encouraged you to make this festive meal any day of the year. If you've enjoyed this recipe, please give me a thumbs up , comment and consider subscribing to this channel. Thank you, and see you next time!
Created by : Thyme Saver Kitchen
