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Irish Corned Beef Stew

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PREP TIME
30 min
COOKING TIME
180 min
TOTAL TIME
220 min
SERVINGS
6 servings
Dinner Irish
Irish Corned Beef Stew
Ingredients
  • 1 (3 pound) corned beef brisket with spice packet
  • 1 cup brown sugar
  • 4 (12 fluid ounce) cans or bottles Irish stout beer (such as Guinness®), or more if needed
  • 1 quart beef stock
  • 1 onion, peeled
  • 2 cloves garlic, peeled
  • 2 bay leaves
  • 12 whole black peppercorns
  • 2 pounds red potatoes, quartered
  • 1 (16 ounce) package carrots, cut into sticks
  • 1 head cabbage, cut into wedges
Instructions
1
Begin by thoroughly rinsing a brisket under cool running water, then position it in a large Dutch oven.
2
Generously cover the beef with brown sugar on all sides, making sure to coat it evenly. Pour a generous amount of Irish stout beer around the roast, followed by beef stock, ensuring that the liquid covers the brisket by about 1 inch. If additional liquid is required, add another beer.
3
Place a mixture of onion, garlic, bay leaves, a corned beef spice packet, and peppercorns into the liquid. Bring the mixture to a boil, then gradually decrease the heat to low and cover the Dutch oven with a lid.
4
Simmer the brisket for 2 1/2 hours, periodically turning it over in the beer mixture every 30 minutes to ensure even cooking.
5
Add sliced potatoes and carrots around the roast, cover the Dutch oven again, and simmer for 20 minutes.
6
Add cabbage wedges to the pot and continue to simmer until they are tender, approximately 10 more minutes. The brisket should be easily tender and fall apart with your fingers or a fork.
7
Transfer the cooked vegetables to a serving bowl, then place the corned beef on a serving platter.
8
Allow the meat to rest for 10 minutes before slicing it against the grain and serving.