Ingredients:

  • 3-4 lb (1.4-1.8 kg) Corned beef brisket, with spice packet
  • 1 tbsp (15 ml) Olive oil (optional, for searing if desired)
  • 1 large Yellow onion, quartered
  • 4-6 medium Carrots, peeled and cut into 2-inch (5 cm) chunks
  • 2 lb (900g) Yukon Gold potatoes, peeled and quartered
  • 1 head Green cabbage, cored and cut into wedges
  • 8 cups (1.9 liters) Water (or enough to cover the corned beef)
  • 1 bottle (12 oz/355 ml) Irish stout (e.g., Guinness) - optional, adds depth of flavour
  • Spice packet from corned beef (or 1 tbsp mixed pickling spice)
  • 1 tsp (5 ml) Black peppercorns
  • 2 Bay leaves
  • Salt to taste (careful, corned beef is already salty!)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Heat olive oil in the Dutch oven over medium-high heat. Sear the corned beef on all sides until browned. This adds depth of flavour. Remove from pot.
  2. Place the onion, carrots, and potatoes in the bottom of the Dutch oven.
  3. Place the corned beef on top of the vegetables.
  4. Pour in the water (and stout, if using), ensuring the corned beef is covered. Add the spice packet (or pickling spice), peppercorns, and bay leaves.
  5. Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until the corned beef is fork-tender.
  6. During the last 30-45 minutes of cooking, add the cabbage wedges to the pot. Cook until the cabbage is tender-crisp.
  7. Remove the corned beef from the pot and let it rest for 10-15 minutes before slicing against the grain.
  8. Arrange the sliced corned beef on a platter with the vegetables. Garnish with fresh parsley and serve.