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Beer Braised Corned Beef Cabbage

Beer braised corned beef cabbage plated in rustic ceramic bowl on wood table
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A hands-off, oven-braised meal where a corned beef brisket and vegetables cook slowly in a malty beer broth. This method yields incredibly tender meat and flavorful, perfectly cooked cabbage, potatoes, and carrots with minimal effort. It's a cozy, complete one-pot dinner ideal for a comforting weekend meal.

Ingredients

Scale
  • 1 (3 to 4 pound) flat-cut corned beef brisket, with spice packet
  • 1 tablespoon vegetable oil
  • 1 large yellow onion, cut into thick wedges
  • 4 cloves garlic, smashed
  • 2 bottles (12 ounces each) malty beer (like brown ale or lager)
  • 2 cups low-sodium beef broth
  • 2 tablespoons whole grain mustard
  • 2 tablespoons brown sugar
  • 1 teaspoon black peppercorns
  • 2 bay leaves
  • 1 large head green cabbage, cut into 8 wedges (core intact)
  • 1.5 pounds small yellow potatoes, halved if large
  • 4 large carrots, peeled and cut into 3-inch chunks

Instructions

  1. Preheat oven to 325°F (163°C). Pat the corned beef brisket very dry with paper towels.
  2. Heat oil in a large Dutch oven over medium-high heat. Sear the brisket, fat-side down first, for 4-5 minutes until deeply browned. Flip and sear the other side for 3-4 minutes. Remove brisket and set aside.
  3. In the same pot, add onion and garlic. Cook for 2-3 minutes. Pour in one bottle of beer to deglaze, scraping up browned bits with a wooden spoon.
  4. Stir in beef broth, mustard, brown sugar, contents of the spice packet, peppercorns, and bay leaves. Return the seared brisket to the pot, fat-side up. Pour the second bottle of beer over the top.
  5. Bring liquid to a gentle simmer. Cover tightly with a lid and transfer to the preheated oven. Braise for 2.5 hours.
  6. Carefully remove pot from oven. Nestle the cabbage wedges, potatoes, and carrots into the liquid around the brisket. Cover and return to the oven for 45 minutes to 1 hour, until vegetables are tender.
  7. Transfer the brisket to a cutting board, tent loosely with foil, and let rest for 15-20 minutes. Use a slotted spoon to arrange vegetables on a platter.
  8. Slice the brisket thinly against the grain. Serve with the vegetables and a ladle of the cooking liquid.

Notes

For a gluten-free version, use gluten-free beer and certified GF broth and mustard. No beer? Substitute with 2 cups additional beef broth mixed with 1 tablespoon apple cider vinegar. Always slice corned beef against the grain for maximum tenderness. Avoid using very hoppy beers like IPAs.

Nutrition

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