Ingredients3 h 30 m servings 577 cals
- Rinse brisket thoroughly in cool water and place into a large Dutch oven. Generously coat beef with brown sugar on all sides. Pour Irish stout beer around roast, followed by beef stock. Liquid should cover brisket by about 1 inch; add another beer if more liquid is needed.
- Place onion, garlic, bay leaves, spike packet from corned beef, and peppercorns into liquid. Bring to a boil, reduce heat to low, and cover Dutch oven. Simmer for 2 1/2 hours, turning brisket over in the beer mixture every 30 minutes. Place potatoes and carrots around roast, cover, and simmer for 20 minutes. Add cabbage wedges and simmer until tender, about 10 more minutes. Brisket should easily pull apart with your fingers or a fork.
- Transfer vegetables to a serving bowl and place corned beef on a serving platter; let meat rest 10 minutes before slicing across the grain to serve.
- Cook's Note:
- If you have a large enough roaster, you can do two roasts at a time in the same amount of liquid.
Per Serving: 577 calories; 20.3 g fat; 74.3 g carbohydrates; 27.5 g protein; 97 mg cholesterol; 1290 mg sodium. Full nutrition
ReviewsRead all reviews 4
I did alter this a bit. I don't care for dark stout beer so I used and IPA a very strong IPA and I backed the amount down to 12 oz. Perfect for us we loved this! It's a solid recipe but be mindf...
Made as written except that I purposely cut the amount of liquid in half for 2 reasons. The first being that I didn't want the beer to overpower as others mentioned and the second being that I ...
I used half the mount of brown sugar, and less of the amount of beer also. But I'm very pleased with the way this recipe turned out. And my company enjoyed it as well. Thank you( allrecipes ...