Ingredients:

  • 4 lb corned beef brisket, flat cut
  • 1 spice packet
  • 1 tsp whole black peppercorns
  • 2 dried bay leaves
  • 1 large yellow onion, quartered
  • 4 cloves garlic, smashed
  • 12 oz Irish Stout
  • 4 cups low-sodium beef bone broth
  • 1.5 lbs Yukon Gold potatoes, halved
  • 4 large carrots, cut into 3-inch chunks
  • 1 small head green cabbage, cut into 8 thick wedges
  • 2 tbsp unsalted butter, melted
  • 0.25 cup fresh parsley, chopped

Instructions:

  1. Submerge the 4 lb corned beef brisket in a large bowl of cold water for 60 minutes. Note: This draws out the excess curing salt so the final dish isn't overwhelming.
  2. Place the quartered yellow onion and 4 smashed garlic cloves at the bottom of your pot.
  3. Rinse the meat and place it fat side up on top of the onions.
  4. Sprinkle the spice packet, 1 tsp peppercorns, and 2 bay leaves over the meat.
  5. Pour in the 12 oz Irish Stout and 4 cups beef bone broth until the meat is mostly submerged.
  6. Cover and simmer on the lowest heat setting for 7 hours. Note: The liquid should barely bubble, not boil.
  7. Add the 1.5 lbs halved Yukon Gold potatoes and 4 large carrot chunks. Cook for 45 minutes until the carrots are easily pierced with a knife.
  8. Place the 8 cabbage wedges on top of the liquid. Cover and cook for another 15 minutes until the leaves are vibrant and tender.
  9. Remove the meat and let it rest for 20 minutes before slicing against the grain.
  10. Toss the cooked vegetables with 2 tbsp melted butter and fresh parsley before serving.