Irish Stout Corned Beef Supper

1. 1

   Rinse the brisket well under cool water and set it in a large Dutch oven. Generously rub brown sugar over all sides of the beef. Pour Irish stout beer around the roast, then add the beef stock. The liquid should cover the brisket by about 1 inch; add another beer if you need more liquid.

2. 2

   Add the onion, garlic, bay leaves, the spike packet from the corned beef, and the peppercorns to the liquid. Bring it to a boil, then lower the heat to low and cover the Dutch oven. Simmer for 2 1/2 hours, turning the brisket in the beer mixture every 30 minutes.

3. 3

   Arrange the potatoes and carrots around the roast, cover, and simmer for 20 minutes. Add the cabbage wedges and simmer until tender, about 10 more minutes. The brisket should pull apart easily with your fingers or a fork.

4. 4

   Move the vegetables to a serving bowl and set the corned beef on a serving platter. Let the meat rest for 10 minutes, then slice against the grain and serve.

• Calories 589.6 kcal High
• Protein 24.72 g Good Source
• Carbs 91.81 g Moderate
• Total Fat 8.42 g Moderate
• Saturated Fat 4.07 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 45.36 mg Moderate
• Sodium 865.03 mg High
• Fiber 7.88 g Good Source
• Sugar 39.11 g High
• Added Sugar 0.0 g Low Source
• Calcium 268.18 mg Good Source
• Iron 4.26 mg Good Source
• Potassium 1390.44 mg Good Source
• Vitamin A 9.05 mcg_rae Low Source
• Vitamin C 121.78 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷