A Word From The Cook
“Add stout beer and spices to turn this recipe for corned beef and cabbage into a palate pleasing St. Patrick’s Day Dinner!”
- 3.5 pound beef brisket
- 1 Bottle Irish stout beer
- 2 Teaspoons mustard seed
- 2 Teaspoons coriander seed
- 2 Teaspoons black or mixed color peppercorns
- 10 Allspice berries
- 8 Whole cloves
- 2 Cinnamon Sticks
- 1 Teaspoon ground ginger
- 2 Teaspoons kosher Salt
- 3 Crumbled bay leaves
- 1 Cabbage, outer leaves removed, and cut into wedges
- 1 Onion, diced
- 5 Carrots, sliced into 2 inch wedges
- 3 Celery stalks, diced
- 1.5 Pounds red potatoes or mixed color (if potatoes are bite sized use them whole, if not, cut them into wedges, but leave skin on)
- Mustard Sauce For Garnish
- 1/4 Cup coarse grain mustard
- 1/4 Cup horseradish
- 2 Tablespoons mayonnaise
- Step 1 – Slow Cook Beef Brisket
- Place meat, (fat side down) in a Dutch oven or heavy stock pot.
- Pour beer over brisket and add bay leaves and spices.
- Fill pot with water to cover brisket.
- Bring to a boil then simmer covered for 2 hours – until meat is fork tender.
- Step 2 – Cook Cabbage and Vegetables
- Remove meat from pot and cover with foil to keep warm.
- Add onion, celery, carrots, potatoes and cabbage to pot and bring it back up to a boil.
- Boil gently until potatoes are tender enough to eat (15-20 Minutes).
- Step 3 – Prepare Mustard Sauce and Serve
- Cut corned beef against the grain into thin slices and serve with the cooked vegetables and mustard sauce on the side.
- Enjoy this one-pot meal!
- Serve with Irish Soda Bread on the side