Corned Beef and Cabbage

February 14, 2020
Created by Chef Lesli Sommerdorf
6 hours 35
Serves 6
  • Corned Beef
  • 1 onion, quartered
  • 2 cloves garlic
  • 2 bottles Guinness beer
  • 3 1/2 lb uncooked beef brisket
  • 1 Tbsp pickling spices
  • Vegetables
  • 1 Tbsp canola oil
  • 1 head green cabbage
  • 4-5 carrots, cut into chunks
  • 1 lb red potatoes, cut into quarters

Preheat the oven to 300°.

In a large pot or slow cooker over high heat, add the onion, garlic, beer, beef and spices and bring to a boil over high. Reduce the heat to low, cover the pot, and cook until tender, 4-6 hours. Strain the onions and pickling spices and discard. Reserve the corned beef cooking liquid.

To make the vegetables, cut the cabbage into 8 wedges. In a separate large, wide pot over medium-high heat, warm the oil. When hot, add the cabbage wedges and cook until browned, 3-4 minutes. Turn to brown the other side. Add the carrots and potatoes. Pour in the reserved corned beef cooking liquid, increase the heat to high and bring to a boil. Reduce to a simmer, cover, and cook for 10-15 minutes. Use tongs or a large spoon to carefully remove the cabbage wedges and reserve. Continue cooking the carrots and potatoes until cooked through, another 5-10 minutes.

Slice the corned beef and serve with the cabbage and vegetables. Pour a bit of the sauce over the corned beef just before serving.