Ingredients:

  • 1 (3-4 pound) corned beef brisket, with spice packet
  • 1 tablespoon olive oil
  • 1 large yellow onion, quartered
  • 4 cloves garlic, smashed
  • 1 (12-ounce) bottle of Guinness stout or other dark beer or beef broth
  • 4 cups beef broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon black peppercorns
  • 1 1/2 pounds Yukon Gold potatoes, peeled and quartered
  • 1 pound carrots, peeled and cut into 2-inch pieces
  • 1 medium head of green cabbage, cored and cut into wedges
  • Fresh parsley, chopped (optional)

Instructions:

  1. Pat the corned beef dry and sear on all sides in a hot Dutch oven until browned. Remove and set aside.
  2. Sauté onion and garlic in the pot until softened.
  3. Pour in the Guinness (or broth) to deglaze the pot, scraping up any browned bits. Add beef broth, bay leaves, thyme, and peppercorns.
  4. Return the corned beef to the pot. Ensure it's mostly submerged in liquid (add more broth if needed). Bring to a simmer, then cover and cook in one of the following ways: Oven: Bake at 325°F (160°C) for 3-4 hours, or until fork-tender. Stovetop: Simmer gently on the stovetop for 3-4 hours, or until fork-tender. Slow Cooker: Cook on low for 8-10 hours or high for 4-5 hours. (Sear first for extra flavour!)
  5. Remove the corned beef and let it rest, tented with foil. Add potatoes and carrots to the cooking liquid and cook until almost tender. Add cabbage wedges during the last 20-30 minutes of cooking.
  6. Slice the corned beef against the grain and serve with the cooked vegetables and a generous spoonful of the cooking liquid. Garnish with parsley (optional).