Corned Beef and Cabbage
Recipe GLPR6787a0f35f6875
A classic one-pot dish featuring tender corned beef brisket simmered with cabbage wedges, root vegetables, and dark beer. The meat is slowly braised until fork-tender while potatoes, carrots, and cabbage absorb the rich, savory broth infused with garlic and bay leaf.
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Ingredients
3 lb corned beef brisket
3 cups water
1 bottle (12 oz) dark beer
2 cloves garlic, minced
1 bay leaf
1 tbsp brown sugar
1 1/4 lb small red-skinned potatoes, halved
3 medium carrots, peeled and cut into 2-inch pieces
1 small green cabbage, cut into 8 wedges
Directions
Place the corned beef brisket in a large pot or Dutch oven. Add the water, dark beer, minced garlic, bay leaf, and brown sugar. Bring to a boil over high heat, then reduce to a low simmer. Cover and cook for approximately 2 to 2.5 hours, until the beef is very tender (internal temperature should reach 190°F for optimal tenderness).
After the beef has cooked for about 1.5 hours, add the halved red potatoes and carrot pieces to the pot. Stir gently to combine with the broth.
Continue simmering, covered, for an additional 30 minutes, or until the potatoes and carrots are nearly tender.
Add the cabbage wedges to the pot, nestling them among the other vegetables. Simmer uncovered for 15 to 20 minutes, until the cabbage is tender but still holds its shape.
Remove the bay leaf. Taste the broth and adjust seasoning if needed. Transfer the corned beef to a cutting board and slice against the grain into thick slices.
Arrange the sliced beef on a serving platter surrounded by the potatoes, carrots, and cabbage wedges. Ladle some of the cooking broth over the top before serving.
