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Beer Braised Corned Beef and Cabbage

Beer braised corned beef and cabbage recipe with tender meat and vegetables.
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This is a hearty, one-pot meal featuring stout-braised corned beef brisket that becomes fall-apart tender, cooked with potatoes, carrots, and cabbage. It captures the cozy, traditional flavors with a simplified, hands-off approach perfect for a comforting family dinner.

Ingredients

Scale
  • 1 (3 to 4 pound) corned beef brisket, with spice packet
  • 1 tablespoon vegetable oil
  • 2 yellow onions, cut into large wedges
  • 4 cloves garlic, smashed
  • 2 bottles (12 ounces each) stout or dark ale (like Guinness)
  • 4 cups low-sodium beef broth
  • 2 tablespoons whole grain mustard
  • 2 tablespoons brown sugar
  • 1 pound baby potatoes (Yukon Gold or red)
  • 4 large carrots, peeled and cut into 3-inch chunks
  • 1 small head green cabbage, cut into 6-8 wedges (core intact)

Instructions

  1. Preheat oven to 325°F (165°C). Rinse the corned beef brisket under cold water and pat it completely dry with paper towels.
  2. Heat oil in a large Dutch oven over medium-high heat. Sear the brisket for 4-5 minutes per side until deeply browned. Transfer to a plate.
  3. In the same pot, add onion wedges and smashed garlic. Cook for 3-4 minutes until slightly softened.
  4. Pour in the stout, beef broth, mustard, and brown sugar. Add the spice packet from the brisket. Stir, scraping the bottom of the pot.
  5. Return the brisket to the pot, fat-side up. Bring the liquid just to a simmer on the stovetop.
  6. Cover the pot tightly and transfer to the preheated oven. Braise for 2 hours and 30 minutes.
  7. Carefully remove the pot from the oven. Nestle the potatoes and carrots into the liquid around the brisket. Place the cabbage wedges on top.
  8. Cover and return to the oven for 45 minutes to 1 hour, until vegetables are tender and brisket is fork-tender.
  9. Transfer the cooked brisket to a cutting board, tent loosely with foil, and let rest for 15-20 minutes.
  10. Slice the brisket against the grain. Serve in bowls with the vegetables and ladle the braising broth over the top.

Notes

For a slow cooker, sear the brisket first, then transfer everything to the cooker. Cook on LOW for 8-9 hours, adding carrots, potatoes, and cabbage in the last 2 hours. Always rinse the brisket to remove excess salt and slice against the grain for tenderness.

Nutrition

Find it online: https://www.stacksipsnack.com/beer-braised-corned-beef-cabbage/