Corned Beef And Cabbage In Guinness Recipe

Name: Corned Beef And Cabbage In Guinness
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs flat cut corned beef brisket; 1 (12 ounce) bottle Guinness draught (make sure you use Guinness draught, not stout as it will turn it bitter!); 1 medium yellow onion, peeled and cut into wedges; 3 garlic cloves, minced; 1 bay leaf; 1/4 teaspoon ground cinnamon; 1/8 - 1/4 teaspoon ground cloves (to taste); 1/4 teaspoon ground allspice; 1/4 teaspoon ground black pepper; 1 head cabbage, cut into wedges, rinsed and drained; 6 medium white potatoes, peeled and quartered; 1 -2 lb carrot, peeled and cut into 3-inch pieces

Servings: persons

4 lbs flat cut corned beef brisket
1 (12 ounce) bottle Guinness draught (make sure you use Guinness draught, not stout as it will turn it bitter!)
1 medium yellow onion, peeled and cut into wedges
3 garlic cloves, minced
1 bay leaf
1/4 teaspoon ground cinnamon
1/8 - 1/4 teaspoon ground cloves (to taste)
1/4 teaspoon ground allspice
1/4 teaspoon ground black pepper
1 head cabbage, cut into wedges, rinsed and drained
6 medium white potatoes, peeled and quartered
1 -2 lb carrot, peeled and cut into 3-inch pieces

1
Rinse corned beef under cold water, and pat dry.
2
In a Dutch oven, or other large pot with a cover, brown corned beef well on all sides over high heat.
3
Pour Guinness over the meat, and add enough water to just cover the brisket.
4
Add the onion, garlic, bay leaf, cinnamon, cloves, allspice and pepper to the pot.
5
Bring pot to a boil and skim off any foam.
6
Reduce heat to a simmer. Cover pot and simmer for 3 hours.
7
Add carrots, then potatoes and then the cabbage wedges to the pot.
8
Cover pot, and continue cooking until meat and vegetables are tender (about 20-30 minutes).
9
Remove meat and vegetables to warm serving platter/dishes, leaving the cooking liquid/sauce in the pot.
10
Over high heat, bring the cooking liquid to a boil, and cook until the amount of liquid is reduced by half (about 10 minutes).
11
Slice the corned beef; serve with the vegetables and the sauce on the side.
12
Note: Corned beef should always be sliced across the grain.

1357

kcal

Calories

Fat

Carbs

125

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 lbs flat cut corned beef brisket, 1 (12 ounce) bottle Guinness draught (make sure you use Guinness draught, not stout as it will turn it bitter!), 1 medium yellow onion, peeled and cut into wedges, 3 garlic cloves, minced, and more.

Yes, Corned Beef And Cabbage In Guinness falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Corned Beef And Cabbage In Guinness

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions