This Irish Braised Corned Beef Brisket recipe yields tender and flavorful meat accompanied by hearty vegetables, simmered in a savory broth infused with stout beer.
Ingredients: 1 3-4 pound corned beef brisket with spice packet. 2 tablespoons olive oil. 1 onion, peeled and quartered. 3 cloves garlic, minced. 4 cups beef broth. 1 cup stout beer. 2 bay leaves. 1 teaspoon whole black peppercorns. 1 pound carrots, peeled and cut into chunks. 1 pound potatoes, peeled and cut into chunks. 1 small head cabbage, cut into wedges.
Instructions: Warm the oven up to 300F 150C. Running cold water over the corned beef brisket will help it dry. Warm up the olive oil over medium-high heat in a big Dutch oven or pot with a heavy bottom. As soon as you add the corned beef brisket to the pot, brown it on all sides. This should take about 5 minutes per side. Put the onion and garlic in the pot and cook for about 3 minutes, until the onion is soft. Add the stout beer and beef broth. Then, add the peppercorns, bay leaves, and the spice packet that came with the corned beef brisket. Bring the liquid to a slow boil, then put a lid on top of the pot. Once the oven is hot, move the pot to the middle rack and braise the corned beef brisket for two hours. After two hours, put the cabbage, carrots, and potatoes around the corned beef brisket in the pot. Put the lid back on the pot and braise for another hour to an hour and a half, or until the vegetables are soft and the corned beef brisket is fork-tender. Take the pot out of the oven when it's done and let it rest for a few minutes. Then, cut the corned beef brisket across the grain. Serve the sliced corned beef brisket with the vegetables and some of the liquid used to cook the meat.
Prep Time: 20 minutes
Cook Time: 210 minutes
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