Guinness Corned Beef & Cabbage

4 mins
Serves 8
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Directions

  1. 1Preheat oven to 350F degrees. Rinse brisket and place in a large dutch oven.
  2. 2Preheat oven to 350F degrees. Rinse brisket and place in a large dutch oven.
  3. 3Preheat oven to 350F degrees. Rinse brisket and place in a large dutch oven.
  4. 4Top the brisket with the seasoning packet and the brown sugar.
  5. 5Top the brisket with the seasoning packet and the brown sugar.
  6. 6Top the brisket with the seasoning packet and the brown sugar.
  7. 7Pour the Guinness beer around the sides of the brisket then add enough water to the pot that it comes up to the top of the brisket.
  8. 8Pour the Guinness beer around the sides of the brisket then add enough water to the pot that it comes up to the top of the brisket.
  9. 9Pour the Guinness beer around the sides of the brisket then add enough water to the pot that it comes up to the top of the brisket.
  10. 10Place the lid on and bake for 2.5 hours. Remove dutch oven from the oven and carefully remove the lid.
  11. 11Place the lid on and bake for 2.5 hours. Remove dutch oven from the oven and carefully remove the lid.
  12. 12Place the lid on and bake for 2.5 hours. Remove dutch oven from the oven and carefully remove the lid.
  13. 13Submerge cabbage around the brisket then add the potatoes, onions and carrots on top.
  14. 14Submerge cabbage around the brisket then add the potatoes, onions and carrots on top.
  15. 15Submerge cabbage around the brisket then add the potatoes, onions and carrots on top.
  16. 16Sprinkle with a little bit of salt and pepper and place the lid back on.
  17. 17Sprinkle with a little bit of salt and pepper and place the lid back on.
  18. 18Sprinkle with a little bit of salt and pepper and place the lid back on.
  19. 19Put the dutch oven back in the oven for 1.5 hours until veggies are tender. Let rest for 15 minutes before slicing.
  20. 20Put the dutch oven back in the oven for 1.5 hours until veggies are tender. Let rest for 15 minutes before slicing.
  21. 21Put the dutch oven back in the oven for 1.5 hours until veggies are tender. Let rest for 15 minutes before slicing.

Ingredients

  • 3.5 brisket
  • 3.5 brisket
  • 3.5 brisket
  • 0.25 cup brown sugar
  • 0.25 cup brown sugar
  • 0.25 cup brown sugar
  • 2 11 oz cans guinness beer
  • 2 11 oz cans guinness beer
  • 2 11 oz cans guinness beer
  • 1 enough to come up to the top of brisket water
  • 1 enough to come up to the top of brisket water
  • 1 enough to come up to the top of brisket water
  • 2 cups small white potatoes
  • 2 cups small white potatoes
  • 2 cups small white potatoes
  • 1 yellow onion
  • 1 yellow onion
  • 1 yellow onion
  • 1 small head cabbage
  • 1 small head cabbage
  • 1 small head cabbage
  • 5 carrots
  • 5 carrots
  • 5 carrots
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 pepper
  • 1 pepper
  • 1 pepper

Equipment

dutch ovenovenforkknifecutting board