Classic Corned Beef Dinner
Submitted by fourphill
Beer-braised corned beef brisket simmered low and slow with potatoes, carrots, and cabbage. A hearty one-pot Irish-American classic for St. Patrick’s Day or any cold-weather Sunday.
YIELD
8 servingsPREP
15 minCOOK
READY
4 hrsThis is the corned beef dinner your grandmother made, and there’s a reason nobody ever changed the recipe.
A whole brisket simmers for hours in a bath of beer, bay leaf, cloves, and peppercorns until it’s fork-tender and falling apart. Potatoes, carrots, and cabbage wedges go in near the end, soaking up all that rich, spiced broth.
It’s a one-pot meal that takes care of itself while you go about your day. Come back to a kitchen that smells incredible and a dinner that feeds eight hungry people.
Kitchen Tips
- Low and slow is everything here. Keep it at a gentle simmer, never a rolling boil, or the meat will turn tough and stringy.
- Skim the fat from the surface before adding the vegetables so they absorb the broth’s flavor, not the grease.
- Let the brisket rest for 10 minutes before slicing, and always cut against the grain for tender pieces.
- A dark stout or amber ale works best, but any beer you’d drink will do the job.
Ingredients
Directions
Place the brisket in a deep kettle and add cold water to just cover.
Add the beer, onion, bay leaf, cloves, peppercorns and celery.
Cover and bring to a boil.
Immediately reduce the head and let simmer about 4 hours (about ¾ to 1 hour per pound of meat) until tender.
About 30 minutes before the meat is done, remove and discard the onion and celery.
Skim the excess fat from the liquid.
Add the potatoes and carrots; simmer 15 minutes.
Add the cabbage quarters and simmer an additional 15tenderness.
Note: Additional water can replace the beer in this recipe.
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