Corned Beef and Cabbage in Guinness
The Irish butcher at my market gave me a new recipe for corned beef and cabbage; he told me to cook it in Guinness Draught (Guinness stout will make the dish bitter). Since everyone raved about it, I thought I'd share the recipe. Note: Some reviewers have mentioned that the broth/sauce is very salty. It is important to rinse your corned beef in cold water before cooking it to remove some of the excess salt from the corning process. (I usually soak mine in cold water for a bit depending on the brand - some are much saltier than others). I have tried multiple times to correct the ingredient list, but the changes are not reflecting.
The Irish butcher at my market gave me a new recipe for corned beef and cabbage; he told me to cook it in Guinness Draught (Guinness stout will make the dish bitter). Since everyone raved about it, I thought I'd share the recipe. Note: Some reviewers have mentioned that the broth/sauce is very salty. It is important to rinse your corned beef in cold water before cooking it to remove some of the excess salt from the corning process. (I usually soak mine in cold water for a bit depending on the brand - some are much saltier than others). I have tried multiple times to correct the ingredient list, but the changes are not reflecting.
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground allspice
- 3 garlic cloves minced
- 1 leaf
- 1 medium yellow onion peeled and cut into wedges
- 4 lbs flat cut corned beef brisket
- 1 bottle guinness draught (make sure you use guinness draug not stout as it will turn it bitter!)
- 1/8-1/4 teaspoon ground cloves (to taste)
- 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
- Carbohydrate 8.8570071875 g
- Cholesterol 0 mg
- Fat 0.1461815625 g
- Fiber 3.25323438185453 g
- Protein 1.74464375 g
- Saturated Fat 0.04990375 g
- Serving Size 1 1 -10 serving(s) (360g)
- Sodium 21.45396875 mg
- Sugar 5.60377280564546 g
- Trans Fat 0.0456851875 g
- Calories 38 calories
Step-by-step
- Rinse corned beef under cold water, and pat dry.
- In a Dutch oven, or other large pot with a cover, brown corned beef well on all sides over high heat.
- Pour Guinness over the meat, and add enough water to just cover the brisket.
- Add the onion, garlic, bay leaf, cinnamon, cloves, allspice and pepper to the pot.
- Bring pot to a boil and skim off any foam.
- Reduce heat to a simmer.
- Cover pot and simmer for 3 hours.
- Add carrots, then potatoes and then the cabbage wedges to the pot.
- Cover pot, and continue cooking until meat and vegetables are tender (about 20-30 minutes).
- Remove meat and vegetables to warm serving platter/dishes, leaving the cooking liquid/sauce in the pot.
- Over high heat, bring the cooking liquid to a boil, and cook until the amount of liquid is reduced by half (about 10 minutes).
- Slice the corned beef; serve with the vegetables and the sauce on the side. Note: Corned beef should always be sliced across the grain.
A Taste of Ireland: My Corned Beef and Cabbage Adventure
As a busy working mom, finding time to cook delicious and satisfying meals can be a challenge. Weekends are often packed with errands, kids' activities, and trying to squeeze in a bit of "me time." But when it comes to food, I refuse to compromise on flavor or quality. I crave hearty, comforting meals that bring the family together, and nothing says "comfort food" like a perfectly cooked pot of corned beef and cabbage.
Recently, I stumbled upon a truly remarkable recipe, courtesy of the friendly Irish butcher at my local market. He shared his secret: cooking corned beef in Guinness Draught. Mind you, he stressed the importance of using Draught, not Stout – Stout, he warned, would impart a bitter taste. Intrigued, I decided to give it a try. The result? Pure magic! The Guinness added a depth of flavor I'd never experienced before in this classic dish. The meat was incredibly tender, the cabbage perfectly cooked, and the aroma that filled my kitchen was intoxicating.
This recipe quickly became a family favorite. My husband, who usually isn't a huge fan of cabbage, devoured plate after plate. Even my picky eaters cleaned their plates, a testament to the dish's irresistible appeal. The rich, savory broth, infused with the subtle sweetness of the Guinness, was the perfect accompaniment to the tender corned beef and perfectly cooked vegetables. The slightly sweet and savory carrots and potatoes balanced the richness of the meat and Guinness. This was definitely not your Grandma's corned beef and cabbage.
Preparing this dish is surprisingly simple, even on a busy weekday evening. The slow simmering process allows the flavors to meld beautifully, creating a symphony of taste in every bite. The key, according to the butcher, is to rinse the corned beef thoroughly before cooking to remove excess salt. This step is crucial for achieving the perfect balance of flavors. I usually soak mine in cold water for a bit, depending on the brand; some are undeniably saltier than others. Once cooked, the corned beef can easily be sliced and served with the accompanying vegetables and flavorful broth. The beauty of this dish is its versatility. It can be served as a hearty main course, or you can even transform the leftovers into delicious sandwiches or salads. It’s a dish that seamlessly transitions from a weeknight dinner to a special occasion meal.
Beyond its deliciousness, this recipe holds a special place in my heart. It represents more than just a meal; it represents connection and tradition. The butcher's generous sharing of his family recipe created a memory that's as heartwarming as the dish itself. This recipe has become a cherished part of my family's culinary repertoire, a testament to the power of simple, delicious food to bring people together.
So, if you're looking for a flavorful and easy-to-make meal that will impress your family and friends, I highly recommend giving this Corned Beef and Cabbage in Guinness a try. You won't be disappointed. Trust me, it’s a taste of Ireland right in your own kitchen – a taste that will become a family tradition in your home, just as it has in mine.
The combination of the tender beef, the perfectly cooked cabbage, potatoes, and carrots, and the rich Guinness-infused broth is truly unmatched. It’s a complete meal in one pot, minimizing cleanup time and maximizing flavor. Whether you’re a seasoned cook or a kitchen novice, this recipe is a winner.
Next time you're looking for a comforting and satisfying meal that’s both delicious and easy, look no further. My Corned Beef and Cabbage in Guinness is a guaranteed crowd-pleaser. Enjoy!
