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!”

Recipe

Prep Time:

2.5 Hours

Serves:

6 people

Ingredients:

  • 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
  •  
  1. Step 1 – Slow Cook Beef Brisket
    1. Place meat, (fat side down) in a Dutch oven or heavy stock pot.
    2. Pour beer over brisket and add bay leaves and spices.
    3. Fill pot with water to cover brisket.
    4. Bring to a boil then simmer covered for 2 hours – until meat is fork tender.
  2. Step 2 – Cook Cabbage and Vegetables
    1. Remove meat from pot and cover with foil to keep warm.
    2. Add onion, celery, carrots, potatoes and cabbage to pot and bring it back up to a boil.
    3. Boil gently until potatoes are tender enough to eat (15-20 Minutes).
  3. Step 3 – Prepare Mustard Sauce and Serve
    1. Cut corned beef against the grain into thin slices and serve with the cooked vegetables and mustard sauce on the side.
    2. Enjoy this one-pot meal!
    3. Serve with Irish Soda Bread on the side