Ingredients:

  • 1.8 kg (4 lbs) corned beef brisket with spice packet
  • 1 large yellow onion, peeled and quartered
  • 4 cloves garlic, smashed
  • 2 bay leaves
  • 355 ml (12 oz) stout beer
  • 950 ml (4 cups) low sodium beef bone broth
  • 450 g (1 lb) small red potatoes, halved
  • 4 large carrots, peeled and cut into 5 cm chunks
  • 1 head green cabbage, cut into 8 thick wedges
  • 2 tbsp unsalted butter
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Remove the beef from its packaging and rinse under cold water to remove excess surface brine.
  2. Place a 6-quart Dutch oven over medium heat. Sear the beef fat-side down for 3 minutes until it develops a light mahogany crust.
  3. Add the onion, garlic, bay leaves, and the spice packet. Pour in the stout and enough broth to cover the meat by at least two thirds.
  4. Bring to a boil, then immediately reduce to a very low simmer. Cover tightly and cook for 3 hours 30 minutes until a fork slides into the center with zero resistance.
  5. Remove the beef to a cutting board. Tent loosely with foil and let it rest for 15 minutes.
  6. While beef rests, add potatoes, carrots, and cabbage to the simmering liquid. Cook potatoes and carrots for 15 minutes until slightly softened, then add cabbage and cook for 15 minutes until tender. Toss with butter and garnish with parsley before serving.