Hearty Beer-Braised Corned Beef with Cabbage and Root Vegetables

Recipe Collection: Dinner

Hearty Beer-Braised Corned Beef with Cabbage and Root Vegetables brings rich, comforting flavors to your table with a traditional American-Irish dish perfect for any occasion. This recipe features tender, melt-in-your-mouth corned beef, slow-cooked in a flavorful beer broth, complemented by sweet cabbage and hearty root vegetables. Ideal for those following a traditional diet, this dish is free from common allergens, making it a safe choice for gatherings.

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Overview

Experience the ultimate comfort food with this elevated version of the classic Corned Beef and Cabbage. Infused with the rich flavors of beer and aromatic spices, this dish is perfect for St. Patrick's Day or any time you crave a hearty, satisfying meal. The corned beef is slow-cooked to perfection, ensuring melt-in-your-mouth tenderness, while the cabbage and root vegetables soak up the savory broth, creating a symphony of flavors on your plate.

Diet Type

Traditional

Allergies

None

Cuisine

American-Irish

Serving Size: 6

Cooking Time: 150 minutes

Ingredients

• 3 Pounds (lb) corned beef brisket
• 12 Fluid ounces (fl oz) beer
• 10 Small red potatoes, divided
• 5 Medium carrots, peeled
• 1 Large head cabbage, sliced
• 2 Whole onions, peeled
• 3 Whole garlic cloves, minced
• 2 Bay leaves
• 1 Tablespoon (tbsp) apple cider vinegar
• 1 Teaspoon (tsp) peppercorns, ground
• 2 Tablespoons (tbsp) unsalted butter
• 0.5 Cups beef broth
• 0.5 Cups water
• 0.5 Cups maple syrup (optional)
• 1 Pinch salt, to taste
• 1 Pinch pepper, to taste

Steps

1. Prepare the Beef: Place the corned beef brisket in a large Dutch oven. Pour the beer over the brisket, then add the spice packet, onions, garlic, bay leaves, apple cider vinegar, and crushed peppercorns. Add beef broth and water to cover the brisket completely. Bring to a boil over medium-high heat.
2. Simmer the Beef: Once boiling, reduce the heat to low, cover, and let simmer for about 2 hours, or until the beef is just about fork-tender. If using, drizzle the maple syrup over the brisket during the last hour of cooking.
3. Prepare the Vegetables: While the beef is simmering, prepare the vegetables. Halve the potatoes, peel and cut the carrots, and cut the cabbage into wedges.
4. Cook the Vegetables: After 2 hours, add the potatoes and carrots to the Dutch oven. Cook for about 10 minutes, then add the cabbage wedges. Continue to cook for another 15 minutes, or until all vegetables are tender.
5. Rest and Slice the Beef: Remove the corned beef from the pot and let it rest for 15 minutes. This allows the juices to redistribute, ensuring a moist and flavorful slice.
6. Serve: Slice the corned beef against the grain and serve with the cooked vegetables. Ladle some of the cooking broth over the top for added flavor. Optionally, serve with stone-ground mustard or horseradish on the side for a zesty kick.
7. Enjoy: Pair with a slice of Irish soda bread and a glass of your favorite stout for a complete meal.

Enjoy your homemade Hearty Beer-Braised Corned Beef with Cabbage and Root Vegetables!