Savory Guinness Braised Corned Beef and Cabbage
45
min
585
Calories
23g
Fats
0g
Carbs
29g
Protein
Celebrate St. Patrick's Day or bring a touch of Irish comfort to your table with this delicious Guinness Braised Corned Beef and Cabbage recipe. Perfect for a hearty family dinner, it combines the rich flavors of corned beef with the delightful tang of Guinness stout.
Ingredients:
Step 1: Prepping the Corned Beef
Start your culinary adventure by generously seasoning both sides of the corned beef brisket with pepper. Remember, corned beef comes pre-salted, so there’s no need to add extra salt. Let the seasoned beef sit while you preheat your oven and prepare your pot, absorbing the flavors and ensuring a more robust final taste.
Pro Tip: Patting the beef dry before seasoning ensures better pepper adhesion.
Step 2: Searing the Beef
Bring a large, oven-safe pot to medium-high heat and swirl in the cooking oil. Once hot, add the beef to sear each side for about 3 minutes. This crucial step isn’t just about adding color; it’s about sealing in those precious juices inside the beef to ensure that every bite is as succulent as the last. After achieving a nice brown crust, remove the beef to a plate and get ready to deglaze your pot with the Guinness!
Pro Tip: Searing in small batches prevents the pot from cooling down too much.
Step 3: Braising with Guinness
Pouring Guinness into the pot plays a dual role: it deglazes the pot by lifting the savory, browned bits off the bottom, and it introduces a depth of flavor to the beef that water simply can’t match. Add in beef broth, brown sugar, a bay leaf, and minced garlic, then return the beef to the pot. The mixture of these ingredients, coupled with the Guinness, creates a rich, complex base that will braise the beef to perfection.
Pro Tip: A slow pour of Guinness helps prevent foaming and splatters.
Step 4: Oven Time
With the beef and braising liquid ready, cover the pot and place it on the bottom rack of your preheated oven. This slow-cooking process allows the beef to tenderize while absorbing the flavors of the Guinness, spices, and vegetables added later on. It’s a hands-off step that fills your kitchen with mouth-watering aromas, building anticipation for the delicious meal to come.
Pro Tip: Checking the beef for tenderness at 2 ½ hours can prevent overcooking.
Step 5: Adding the Vegetables
The addition of carrots, parsnips, and potatoes two hours into the cooking process ensures they are perfectly tender without becoming mushy. These root vegetables not only add color and texture to your dish but also absorb the flavors of the braising liquid, making them irresistible. Arrange them around the beef in the pot, then watch as they transform into the perfect accompaniments to your main course.
Pro Tip: Cutting vegetables into uniform sizes ensures even cooking.
Step 6: Final Touches and Serving
Once the beef is fork-tender and the vegetables are cooked, it’s time to assemble the dish for serving. Thinly slice the beef against the grain to ensure tenderness, and arrange it on a serving platter with the beautifully braised vegetables. The final flourish comes from the spicy honey mustard sauce, boiled briefly to thicken, then poured over the beef and vegetables to rehydrate and add a glossy, flavorful finish.
Pro Tip: Letting the beef rest before slicing makes it juicier.
