Description

This isn’t your grandmother’s corned beef and cabbage. A rich Guinness glaze and slow braising transform the brisket into fork-tender perfection, all cooked in one pot for an impressive yet stress-free meal.

Ingredients

Scale

3–4 pounds corned beef brisket (flat-cut, with spice packet)
1 can or bottle Guinness Draught (11.2 oz / 330 ml)
1/2 cup packed brown sugar (100 g)
2 tablespoons whole grain mustard
2 tablespoons apple cider vinegar
1 large onion, quartered
4 cloves garlic, smashed
1 teaspoon whole black peppercorns
2 bay leaves
1 spice packet from corned beef
1 medium head green cabbage, cut into 8 wedges
4–5 large carrots, peeled and cut into 2-inch chunks
1.5 pounds Yukon Gold or red potatoes, halved if large
Fresh parsley for garnish (optional)

Instructions

Preheat oven to 300°F (150°C).
Rinse corned beef brisket under cold water to remove excess brine. Pat completely dry with paper towels. Trim any thick fat layer (over 1/4 inch), leaving a thin layer. Place brisket fat-side up in a large Dutch oven.
In a small bowl, whisk together Guinness, brown sugar, whole grain mustard, and apple cider vinegar. Pour over brisket. Sprinkle spice packet contents over top. Add quartered onion, smashed garlic, peppercorns, and bay leaves to the pot around the meat.
Cover pot with lid and braise in preheated oven for 3 to 3.5 hours, until brisket is fork-tender (internal temperature 190-200°F / 88-93°C). Do not open oven during cooking.
Carefully remove pot from oven. Transfer brisket to a cutting board and tent loosely with foil. Let rest.
Add cabbage wedges, carrot chunks, and potato halves to the pot. Stir gently into braising liquid. Return pot to oven (without brisket) and cook for 25-30 minutes, until vegetables are tender.
While vegetables cook, spoon about 1/2 cup braising liquid from pot into a small saucepan. Bring to a simmer over medium-high heat and cook for 3-4 minutes until syrupy. Brush this glaze over the rested brisket.
Slice brisket against the grain into 1/4-inch thick slices. Arrange on a platter with braised vegetables. Spoon more reduced braising liquid over top. Garnish with fresh parsley if desired.

Notes

Rinse the brisket thoroughly to reduce saltiness. Don’t add cabbage at the beginning; it will become mushy. For a deeper glaze, place sliced brisket under broiler for 2-3 minutes after brushing with reduced liquid. Resting the meat is essential for juiciness.

Prep Time: 15 minutes
Cook Time: 3 hours 30 minutes
Category: Main Course
Cuisine: Irish-American

Nutrition

Serving Size: 1 serving (about 1/6
Calories: 500
Sugar: 12
Sodium: 1200
Fat: 25
Saturated Fat: 9
Carbohydrates: 25
Fiber: 5
Protein: 35

Keywords: corned beef and cabbage, Guinness corned beef, one-pot dinner, St. Patrick's Day, braised brisket, Irish recipe