Ingredients:

  • 1 (3-4 pound) corned beef brisket, point cut preferred, with spice packet
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 8 cups low-sodium beef broth (or water)
  • 1 cup dry Irish stout (like Guinness, optional)
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • ½ teaspoon black peppercorns
  • 1 large head of green cabbage, cored and quartered
  • 1 ½ pounds Yukon Gold potatoes, peeled and quartered
  • ½ pound baby carrots (optional)

Instructions:

  1. Rinse the corned beef under cold water. Pat dry with paper towels.
  2. Heat olive oil in the Dutch oven/stockpot over medium-high heat. Sear the corned beef on all sides until browned.
  3. Remove the beef and set aside. Add onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  4. Place the corned beef back in the pot. Add the spice packet (if included), beef broth (or water), Guinness (if using), bay leaves, thyme, and peppercorns. Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until the corned beef is fork-tender.
  5. During the last hour of cooking, add the potatoes and baby carrots (if using) to the pot. About 30 minutes before serving, add the cabbage. Cook until the vegetables are tender but not mushy.
  6. Remove the corned beef from the pot and let it rest for 10-15 minutes before slicing against the grain.
  7. Serve the sliced corned beef with the cooked cabbage, potatoes, and carrots. Ladle some of the cooking broth over the meat and vegetables.