Ultimate Stout-Braised Corned Beef with Seasonal Veggies
Indulge in the rich and savory flavors of this Ultimate Stout-Braised Corned Beef, a heartwarming dish perfect for gatherings and family dinners. This recipe combines tender corned beef brisket slowly braised in a robust mixture of malt vinegar and stout beer, complemented by earthy spices and vibrant seasonal vegetables. Serve with a selection of mustards and horseradish for an irresistible meal that showcases the best of traditional Irish cuisine.
12
Servings
317
Calories
16
Ingredients
Ingredients
Onions
1 3/4 lbs (Coarsely chopped)
Carrots
2 1/2 lbs (Cut into 2-inch lengths; halve lengthwise if large)
Corned Beef Brisket
6 lbs (With any liquid from the package)
Malt Vinegar
1 cup
Stout Beer
6 ounces (Such as Guinness)
Mustard Seeds
1 tablespoon
Coriander Seed
1 tablespoon
Black Peppercorns
1/2 tablespoon
Dill Seed
1/2 tablespoon
Whole Allspice
1/2 tablespoon
Bay Leaves
2
Cabbage
3 lbs (Rinsed and cut into wedges)
Small Red Potatoes
2 1/2 lbs (Scrubbed)
Coarse Grain Mustard
1/2 cup
Dijon Mustard
1/2 cup
Horseradish
(To serve)
Instructions
1
Prepare a large pot with a capacity of 14 to 20 quarts for this hearty dish.
2
Coarsely chop enough onions and carrots to measure 1 cup each, adding them to the pot.
3
Place the corned beef brisket into the pot along with any juices from the packaging.
4
Pour in the malt vinegar and stout beer, then add the mustard seeds, coriander seed, black peppercorns, dill seed, allspice, and bay leaves. Stir gently to combine.
5
Add enough water to the pot to barely cover the beef, ensuring it will cook evenly.
6
Cover the pot and bring the mixture to a boil over high heat. Once boiling, reduce the heat and allow it to simmer for 2 1/2 to 3 hours, or until the meat is tender when pierced with a fork.
7
While the beef is simmering, prepare the remaining vegetables: cut the remaining onions into wedges, and prepare the cabbage by cutting it in half through the core, then slicing it into wedges.
8
Once the beef is tender, add the chopped onions, carrots, and scrubbed potatoes to the pot. Place the cabbage wedges on top of the vegetables.
9
Cover the pot again and return it to a simmer over high heat. Once simmering, reduce the heat and cook for an additional 15 to 20 minutes, or until the cabbage is tender.
10
Using a slotted spoon, carefully scoop out the vegetables and arrange them on warm serving dishes.
11
With tongs and a slotted spoon, remove the beef from the pot and transfer it to a cutting board. Trim off any excess fat.
12
Slice the corned beef across the grain into thin pieces and place on warm platters.
13
Serve the sliced beef alongside the vibrant vegetables, accompanied by coarse grain mustard, Dijon mustard, and horseradish for an extra kick.
Nutrition Information
12g
Fat
29g
Carbs
20g
Protein
4g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in the Ultimate Stout-Braised Corned Beef?
The main protein is a 6-pound corned beef brisket.
How many people does this recipe serve?
This recipe is designed to yield approximately 12 servings.
What type of beer is recommended for braising?
The recipe suggests using a stout beer, such as Guinness, for the best flavor.
What size pot do I need to prepare this dish?
You will need a large pot with a capacity of 14 to 20 quarts.
How long does the corned beef need to simmer?
The beef should simmer for 2 1/2 to 3 hours, or until it is tender when pierced with a fork.
What type of vinegar is used in this recipe?
One cup of malt vinegar is used to help braise the beef.
What spices are used in the braising liquid?
The spices include mustard seeds, coriander seed, black peppercorns, dill seed, whole allspice, and bay leaves.
When do I add the cabbage to the pot?
Add the cabbage wedges on top of the other vegetables after the beef has finished its initial 2 1/2 to 3 hour simmer.
How should the corned beef be sliced?
The beef should be sliced across the grain into thin pieces for the best texture.
What vegetables are cooked with the beef?
The dish includes onions, carrots, small red potatoes, and cabbage.
What are the suggested condiments for serving?
It is recommended to serve the beef with coarse grain mustard, Dijon mustard, and horseradish.
How many calories are in one serving?
Each serving contains approximately 317 calories.
Is the fat trimmed before or after cooking?
Excess fat should be trimmed off the beef after it has been removed from the pot and before slicing.
How much stout beer is required?
The recipe calls for 6 ounces of stout beer.
How should the carrots be prepared?
Carrots should be cut into 2-inch lengths and halved lengthwise if they are large.
What is the total protein content per serving?
There are 20 grams of protein per serving.
How many grams of fat are in a serving?
Each serving contains 12 grams of fat.
What are the total carbohydrates per serving?
There are 29 grams of carbohydrates per serving.
How much fiber is in this recipe?
There are 4 grams of fiber per serving.
How should the potatoes be prepared?
The small red potatoes should be scrubbed before being added to the pot.
Do I need to add water to the pot?
Yes, add enough water to the pot to barely cover the beef.
How long do the vegetables cook?
The vegetables, including the cabbage, cook for an additional 15 to 20 minutes once the beef is tender.
What type of onion preparation is required?
One portion of onions is coarsely chopped, while the rest are cut into wedges.
Should I include the liquid from the corned beef packaging?
Yes, place the brisket into the pot along with any juices from the packaging.
How do I know when the cabbage is done?
The cabbage is ready when it is tender, which usually takes 15 to 20 minutes of simmering.
What are the total grams of onions needed?
The recipe calls for 1 3/4 lbs of onions.
Is this dish considered a traditional cuisine?
Yes, it is described as showcasing the best of traditional Irish cuisine.
What tools are needed to remove the beef?
Use tongs and a slotted spoon to carefully remove the beef from the pot.
How should the cabbage be sliced?
Cut the cabbage in half through the core, then slice it into wedges.
Can I use any type of red potato?
The recipe specifies using small red potatoes for the best results.