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Nutrition Facts
Serving Size 1 (411g) Recipe makes 10 servings The following items or measurements are not included below: Guinness draught
Calories 573
Calories from Fat 312		(54%)
Amount Per Serving		%DV
	Total Fat 34.7g	53%
	Saturated Fat 11.6g	57%
	Monounsaturated Fat 16.7g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 177mg		59%
Sodium 2300mg		95%
Potassium 962mg		27%
Total Carbohydrate 28.3g		9%
	Dietary Fiber 5.2g	20%
	Sugars 6.5g
Protein 36.4g		72%
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St. Paddy's Day 2008

Halcyon Eve

Corned Beef and Cabbage in Guinness

Recipe #86868 | 4 hours | 20 min prep | add private note

⁽⁷³⁾ RATE IT NOW Print Recipe

By: Dee514
Mar 17, 2004

The Irish butcher at my market gave me a new (to me anyway) recipe for corned beef & cabbage; he told me to cook it in Guinness Draught. Since everyone raved about it, I thought I'd share the recipe he gave me.

SERVES 10 (change servings and units)

Ingredients

4 lbs flat cut corned beef brisket
1 (12 ounce) bottle Guinness draught (make sure you use Guinness draught, not stout as it will turn it bitter!)
1 medium yellow onion, peeled and cut into wedges
3 garlic cloves, minced
1 bay leaf
1/4 teaspoon ground cinnamon
1/8-1/4 teaspoon ground cloves (to taste)
1/4 teaspoon ground allspice
1/4 teaspoon ground black pepper
1 head cabbage, cut into wedges, rinsed and drained
6 medium white potatoes, peeled and quartered
1-2 lb carrot, peeled and cut into 3-inch pieces

Directions

1
Rinse corned beef under cold water, and pat dry.
2
In a Dutch oven, or other large pot with a cover, brown corned beef well on all sides over high heat.
3
Pour Guinness over the meat, and add enough water to just cover the brisket.
4
Add the onion, garlic, bay leaf, cinnamon, cloves, allspice and pepper to the pot.
5
Bring pot to a boil and skim off any foam.
6
Reduce heat to a simmer. Cover pot and simmer for 3 hours.
7
Add carrots, then potatoes and then the cabbage wedges to the pot.
8
Cover pot, and continue cooking until meat and vegetables are tender (about 20-30 minutes).
9
Remove meat and vegetables to warm serving platter/dishes, leaving the cooking liquid/sauce in the pot.
10
Over high heat, bring the cooking liquid to a boil, and cook until the amount of liquid is reduced by half (about 10 minutes).
11
Slice the corned beef; serve with the vegetables and the sauce on the side.
12
Note: Corned beef should always be sliced across the grain.

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Featured Reviews for This Recipe

From: Keri Caldwell

On Oct 22, 2009

King of a neat fall aroma and taste, but just not my cup of tea. The cloves are a bit overwhelming, but I can see how some might really enjoy this. None in my family liked it very much. Just O.K.

0 people found this review helpful

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From: CatalinaMD

On Oct 13, 2009

Made this for St. Patrick's Day, but forgot to post. It's deeelicious! The meat is tender & flavorful. The only way I'll make it from now on. Thanks for posting!

0 people found this review helpful

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From: Gay Gilmore

On Mar 18, 2005

I'm sure Kathy and Troy wil post a similar review. We made this together for St. Patrick's Day 2005. I really liked the recipe and the meat turned out delicious. Browning the meat was a very important step. I did the cabbage for only the last 20 minutes, because I like it a little crisp. The problem was really the sauce reduction. It looked gorgeous and brown and thick and we thought it would be perfect, but the sauce was so salty it was unedible. We just didn't eat it and talked a lot about how to fix it, but there really was no way without adding more liquid which would have ruined the sauce. I just think the reduction with the corned beef caused the salt to become concentrated. The veggies and meat did not taste salty, so we think it was some fluke. Doesn't matter, I'd certainly make this again, but just remember to taste the sauce before serving

14 people found this review helpful

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From: Latchy

On May 24, 2004

This really had great flavour. I used silverside and it came out really moist and full of flavour which went to the vegetables they had great flavour as well. Must say that this is probably the best recipe I have had for corned silverside. The reduction of the sauce took me a little longer 15-20mins but was worth it.

13 people found this review helpful

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