Ingredients:

  • 1 (3-4 pound/1.3-1.8 kg) corned beef brisket, with spice packet
  • 1 tablespoon (15 ml) olive oil
  • 1 large yellow onion, chopped (approximately 1 cup)
  • 2 cloves garlic, minced
  • 1 (12 ounce/355 ml) bottle Guinness stout
  • 2 cups (475 ml) beef broth
  • 1 teaspoon (5 ml) dried thyme
  • 1 bay leaf
  • 1 large head of green cabbage, cored and quartered
  • 1 pound (450 g) carrots, peeled and cut into 1-inch pieces
  • 2 tablespoons (30 ml) honey
  • 1 tablespoon (15 ml) unsalted butter
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Rinse the corned beef under cold water. Pat dry with paper towels.
  2. Heat olive oil in the Dutch oven over medium-high heat. Sear the corned beef on all sides until browned. Remove from pot and set aside.
  3. Add onion to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
  4. Pour in Guinness stout, scraping up any browned bits from the bottom of the pot. Add beef broth, thyme, bay leaf, and the spice packet from the corned beef. Bring to a simmer.
  5. Place the corned beef in the pot, ensuring it's mostly submerged in the liquid. Bring back to a simmer, then cover the pot tightly.
  6. Transfer the pot to a preheated oven (325°F/160°C) and braise for 3-4 hours, or until the corned beef is fork-tender.
  7. Remove the pot from the oven. Add the cabbage and carrots to the pot, nestling them around the beef. Ensure they are partially submerged in the braising liquid.
  8. Return the pot to the oven, covered, and cook for another 30-45 minutes, or until the cabbage is tender-crisp and the carrots are cooked through.
  9. While the cabbage cooks, melt butter in a small saucepan over medium heat. Stir in honey and cook for 1-2 minutes, until slightly thickened (Optional Honey Glaze).
  10. Remove the corned beef from the pot and let it rest for 10-15 minutes before slicing against the grain.
  11. Arrange sliced corned beef on a platter with cabbage and carrots. Drizzle the carrots with the honey glaze (if using). Spoon some of the braising liquid over the beef and vegetables.