Ingredients:

  • 1 (3-4 pound / 1.3-1.8 kg) corned beef brisket, point cut or flat cut
  • 1 gallon / 3.8 liters water, for brining (if desired)
  • 1/4 cup / 60 ml apple cider vinegar, for brining (if desired)
  • 1 tablespoon / 15 ml brown sugar, for brining (if desired)
  • Spice packet (usually included with the corned beef)
  • 2 tablespoons / 30 ml olive oil or vegetable oil
  • 1 large yellow onion, quartered
  • 4 cloves garlic, smashed
  • 4 cups / 950 ml beef broth or chicken broth
  • 1 (12 ounce / 355 ml) bottle of stout beer (such as Guinness), optional
  • 1 large head of green cabbage, cored and cut into wedges
  • 4 large carrots, peeled and cut into 2-inch / 5 cm chunks
  • 4 medium Yukon Gold potatoes, peeled and quartered
  • 2 parsnips, peeled and cut into 2-inch / 5 cm chunks, optional
  • Fresh parsley, chopped, for garnish
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Brine the Corned Beef (Optional but Recommended): Submerge the corned beef in a water, vinegar, and brown sugar solution in the refrigerator for 24-48 hours. This removes excess salt and tenderizes the meat. Drain and rinse thoroughly.
  2. Sear the Corned Beef: Heat oil in a Dutch oven over medium-high heat. Sear the corned beef on all sides until browned. This adds a depth of flavour.
  3. Braise the Corned Beef: Remove corned beef. Add onion and garlic to the pot and cook until softened. Return corned beef to the pot. Add broth, stout (if using), and spice packet. Bring to a simmer.
  4. Slow Cook or Dutch Oven: Cover and cook in a preheated slow cooker (low setting) for 3-4 hours or in a Dutch oven in a preheated oven at 325°F (160°C) for 2.5-3.5 hours, or until the corned beef is fork-tender.
  5. Add the Vegetables: Remove the corned beef from the pot and set aside. Add carrots, potatoes, and parsnips (if using) to the pot and cook for 30 minutes.
  6. Add the Cabbage: Add the cabbage wedges to the pot and cook for another 15-20 minutes, or until the vegetables are tender but still have some bite.
  7. Slice and Serve: Slice the corned beef against the grain. Serve with the cooked vegetables and broth. Garnish with fresh parsley.