St. Patrick’s day will soon be here. Here is a fool proof recipe for Corned Beef and Cabbage that is easy to prepare. It is done in the oven and the meat is braised to insure it comes out juicy and flavorful every time. Enjoy!!
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Beer Braised Corned Beef Brisket & Cabbage
1 – 3 to 4 pound corned beef
1 or 2 cans – Guinness draft 10 to 12
Mixed peppercorns (pink, green, black, etc…)
4 to 6 – Allspice berries
2 to 3 –Bay leaves
1 to 2 – Star anise pods
1 Head – Green cabbage, quartered
2 Med – White onions, chopped
2 bay leaves
½ stick butter
Canola or olive oil
8 cloves garlic, minced
1 lb baby carrots
12 small golden or red bliss potatoes
Salt, to taste
Pepper, to taste
Pre-heat the oven to 300 degrees. Remove the corned beef from its packaging and rinse in cold water while rubbing with your hands to remove any scum left over from the brine.
Melt the butter in a large pot over medium to low heat. Then add enough oil to just cover the bottom. Use a small knife to make holes on the non-fat side of the brisket that are just wide enough to stuff slivers of garlic into. Put corned beef into the pot fat side down and cook over low heat, about 8 minutes. Be very careful not to brown the meat, you just want to begin to render out some of the fat and get some great flavor going.
Add chopped onions and lightly sauté, again we are sweating the onions just to draw flavor, do not brown them. Add minced garlic. Add the peppercorns, bay leaves, allspice and star anise. Then, add enough dark beer to cover the brisket by a few inches. Raise the heat and bring to simmer. Remove from the stove top and cover the pot with foil. Put the lid on the pot and put the pot into the oven. Cook for three to four hours. Cooking time will vary based on the size of the brisket and how your oven cooks. The best way to tell if the brisket is done is to insert a fork into the meat and gently turn the fork. If your brisket is tender the fork will easily pull the meat apart. If not cook 20 minutes more. Once the brisket is cooked remove it from the pot, wrap it in aluminum foil and allow it to rest. Next, add the cabbage, carrots and potatoes and cook for 30 more minutes. Once the potatoes and carrots are cooked, slice your brisket and arrange on a platter. Top it with cabbage wedges and spoon the beer sauce over the dish.