Guinness-Braised Corned Beef and Cabbag | A Rich & Flavorful Twist

Guinness-Braised Corned Beef and Cabbag | A Rich & Flavorful Twist

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For a deeper, more complex flavor, try braising your corned beef and cabbage in Guinness beer! The malty sweetness of the stout enhances the natural savoriness of the beef, making this version a favorite for St. Patrick’s Day and beyond.

Why Use Guinness?

???? Adds a rich, deep flavor
???? Helps tenderize the meat
???? Enhances the traditional Irish taste

Ingredients:

• 3 lbs corned beef brisket (with spice packet)
• 1 head of cabbage, cut into wedges
• 4 large potatoes, cubed
• 3 carrots, sliced
• 1 onion, quartered
• 3 cloves garlic, minced
• 1 (12 oz) bottle Guinness Stout
• 2 cups beef broth or water
• 1 tbsp whole black peppercorns
• 2 bay leaves

Instructions:

1. Prep the Beef: Rinse corned beef under cold water.
2. Braise in Guinness:
   • Place corned beef, onions, garlic, and spice packet in a Dutch oven or large pot.
   • Pour in the Guinness Stout and beef broth. Add bay leaves and peppercorns.
   • Bring to a boil, then reduce heat and simmer for 2.5 to 3 hours, until tender.
3. Cook the Vegetables:
   • Add potatoes and carrots to the pot, cooking for 15 minutes.
   • Add cabbage and cook for another 10 minutes, until soft.
4. Slice & Serve:
   • Let the corned beef rest for 10 minutes, then slice against the grain.
   • Serve with mustard, horseradish, or a side of Irish soda bread!

Pro Tip:

For a crispy beer-glazed crust, brush the beef with Dijon mustard + brown sugar and broil for 5 minutes.

This Guinness corned beef and cabbage recipe is a must-try for beer lovers! ???? Stay tuned for the oven-roasted version next. ????

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