Juicy, tender corned beef brisket is served with carrots, potatoes, and cabbage for a delicious and nutritious meal that you can enjoy any day of the year.
- 4-5 pounds corned beef with spice packet
- 6 medium carrots, peeled and cut into 3-inch pieces
- 2 bay leaves
- 1 cup stout beer
- 1 head green cabbage, cut into 2-inch wedges
- 2 pounds potatoes
Add corned beef, spice packets, and bay leaves to a large stock pot. Add the stout and enough water to completely cover the beef.step 2
Bring water to a boil, then simmer and cover. Cook the beef for 4-4.5 hours (about 50 mins per pound of beef). Or until the internal temperature reaches 160-165°F with your instant read thermometer.step 3
Remove the beef from the pot and place on a plate to rest.step 4
Add the potatoes and carrots to the pot and cook for 35 mins, or until tender.step 5
During the last 10 mins of cooking, add the cabbage and continue cooking.step 6
Remove the vegetables. Thinly slice the beef, serve with vegetables, and serve with a creamy horseradish or mustard sauce. Enjoy.
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