Ingredients:

  • 4 lbs corned beef brisket, point or flat cut
  • 2 tbsp pickling spice
  • 5 cloves garlic, smashed
  • 1 large yellow onion, quartered
  • 12 oz dark stout beer
  • 6 cups water or low-sodium beef broth
  • 1.5 lbs red potatoes, halved or quartered
  • 5 large carrots, peeled and cut into 2-inch chunks
  • 1 large head green cabbage, cut into 8 thick wedges
  • 4 tbsp unsalted butter
  • 0.25 cup fresh parsley, chopped

Instructions:

  1. Rinse the brisket. Remove the 4 lbs corned beef from its packaging. Rinse it thoroughly under cold running water. Note: This removes the excess salt from the brine so the final dish is seasoned, not salty.
  2. Prepare the pot. Place the brisket in your large Dutch oven. Add the 2 tbsp pickling spice, 5 smashed garlic cloves, and the quartered yellow onion.
  3. Add the liquids. Pour in the 12 oz of dark stout beer. Add the 6 cups of water or beef broth until the meat is covered by at least 2 inches.
  4. Start the simmer. Bring the liquid to a very gentle simmer over medium high heat. As soon as you see the first bubbles, drop the heat to low.
  5. The long braise. Cover the pot and cook for 3 hours. Check every 45 minutes until the meat feels tender when pierced with a fork.
  6. Add hearty vegetables. Carefully tuck the 1.5 lbs of halved red potatoes and 2 inch carrot chunks into the liquid around the meat.
  7. Brief simmer. Cover and continue to simmer for 15 minutes until the carrots are just starting to soften.
  8. The cabbage layer. Place the 8 cabbage wedges on top of the meat and vegetables. Cover and cook for 15 to 20 minutes until the cabbage is translucent and tender.
  9. The resting phase. Remove the meat to a cutting board. Let it rest for 10-15 minutes. Note: Resting allows the fibers to relax and reabsorb those delicious juices.
  10. Final assembly. Slice the meat against the grain. Serve with the vegetables, drizzled with 4 tbsp of melted butter and 0.25 cup of chopped parsley.