Ingredients
Scale
- 1 whole corned beef brisket (6 to 8 pounds), homemade or store bought
- 1 12-ounce bottle Guiness or other Stout Beer
- water to cover
- 1 tablespoon coriander seeds
- 4 bay leaves
- 1 dried chile pepper
- 2 allspice berries
- 8 medium boiling potatoes (unreeled)
- 4 medium onions, peeled and halved through the roots
- 3 small turnips, trimmed and peeled or 1 medium rutabagas, peeled and quartered
- 2 parsnips, peeled and cut into 2-inch chunks
- 6 medium carrots, peeled and left whole
- 1 2-pound head of cabbage, cored and quartered
Instructions
- Place corned beef in a large pot or Dutch oven. Pour in beer and water so meat is covered by 1-2 inches. Add coriander seeds, bay leaves, chile pepper and allspice. Bring to a boil then reduce to a simmer and cover the pot. Cook for 2 hours then check the beef by tasting or inserting a knife. If it shows no resistance, it is tender. If not, continue to cook until tender. Remove beef.
- Add vegetables and cook at a slow boil for 20 minutes or until the cabbage is done and the potatoes and root vegetables are tender. Add back beef to re-warm for 2-3 minutes. Cut meat across the grain into 1/4-inch slices and arrange on a platter with the vegetables. Serve with Horseradish Cream and Guinness Mustard Sauce.
- Prep Time: 15
- Cook Time: 120
Nutrition
- Serving Size: 6