Ingredients:
- 4 lb corned beef brisket with spice packet
- 12 oz stout beer
- 5 cups low-sodium beef broth
- 1/4 cup dark brown sugar
- 1 large yellow onion, quartered
- 4 cloves garlic, smashed
- 2 bay leaves
- 1.5 lbs red potatoes, halved
- 1 lb large carrots, peeled and cut into 2-inch chunks
- 1 medium head green cabbage, cut into 8 thick wedges
- 4 tbsp unsalted butter
- 1/4 cup fresh parsley, chopped
- 1 tsp coarse black pepper
Instructions:
- Remove the 4 lb corned beef brisket from its packaging and rinse it under cold water. Note: This removes excess surface brine which can make the final dish overly salty.
- Place a large Dutch oven over medium high heat with a splash of oil. Sear the brisket fat side down for 5 minutes until the fat is golden and beginning to render.
- Add the quartered yellow onion and smashed garlic to the pot. Sprinkle the 1/4 cup dark brown sugar and the contents of the spice packet over the meat.
- Pour in the 12 oz stout beer. Use a wooden spoon to scrape up any browned bits from the bottom of the pot until the liquid begins to foam slightly.
- Pour in the 5 cups low sodium beef broth and add the 2 bay leaves. The liquid should almost cover the meat.
- Bring to a boil, then immediately reduce the heat to low. Cover and simmer for 2 hours 45 mins until the beef is starting to feel tender when pierced with a knife.
- Add the 1.5 lbs red potatoes and 1 lb carrots to the pot. Cover and cook for another 20 minutes until the potatoes are just barely fork tender.
- Place the 8 cabbage wedges on top of the meat and vegetables. Cover and cook for 15 minutes until the cabbage is bright green and soft but not mushy.
- Carefully remove the brisket to a cutting board. Tent it loosely with foil and let it rest for 15 minutes. Note: This allows the juices to redistribute through the fibers.
- Slice the beef against the grain. Place it on a platter, surround with the vegetables, and drizzle with 4 tbsp melted unsalted butter, 1/4 cup parsley, and 1 tsp black pepper.