Corned Beef and Cabbage

• servings: 8 servings
• active time: 15 minutes
• total time: 5 hours 15 minutes

Ingredients

1 (5-pound) corned beef brisket, with seasoning packet

1 cup stout beer, (such as Guinness)

2 cinnamon sticks

4 garlic cloves, thinly sliced

2 bay leaves

1 whole dried ancho chili pepper or 1 teaspoon red pepper flakes, (optional)

2 pounds small red potatoes, halved

3 large carrots, peeled and cut into 3-inch pieces

1 small head green cabbage, cored, cut into 2-inch wedges

Whole grain or Dijon mustard, for serving (optional)

Directions

Cook the beef

In a large Dutch oven, add corned beef along with the seasoning packet. Add the beer and enough water to just cover the beef. Add in the cinnamon sticks, garlic, bay leaves, and chili pepper, if using.

Cook the beef

Bring to a simmer over medium-high heat, then reduce to low. Cover and cook until tender, about 4 to 5½ hours.

Rest the beef

Transfer the beef to a cutting board and rest while the vegetables cook.

Cook the vegetables

Add the potatoes and carrots to the simmering liquid. Cook for 20 minutes, then add the cabbage and cook until the potatoes, carrots and cabbage are tender, about 10 more minutes.

Serve

Slice the beef against the grain and serve with the vegetables and mustard, if using.

Nutrition

• Calories: 605
• Total Fat: 28 g
• Saturated Fat: 11 g
• Cholesterol: 138 mg
• Sodium: 1766 mg
• Total Carbohydrate: 33 g
• Dietary Fiber: 6 g
• Total Sugars: 7 g
• Protein: 55 g