Corned Beef and Cabbage
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
1
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
2
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.
3
Add the Vegetables:
After the initial cooking time, remove the pot from the oven.
Add the red skin potatoes.
4
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.
5
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.
6
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
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
Directions
1
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
2
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.
3
Add the Vegetables:
After the initial cooking time, remove the pot from the oven.
Add the red skin potatoes.
4
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.
5
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.
6
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
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