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Category: Brisket/Cornbeef
Prep Time: Cook Time: Total Time:
Brisket:
8-9 pounds corned beef, plus accompanying packages of spices
1 large red onion, peeled and coarsely chopped
1/2 garlic bulb, peeled and smashed
2 cups shredded carrots
1 cinnamon stick
1 mounded teaspoon whole cloves
1/2 teaspoon ground nutmeg
3/4 teaspoon ground mace
1 teaspoon ground ginger
1 bay leaf
2 (12-ounces each) [Guinness] extra stout
2 (3-pounds each) cans chicken stock
Give the corned beef a quick rinse under cool water and place into a large heavy soup pot. Add all the ingredients; adding water, if needed, so that meat is covered. Bring to a boil over medium-high heat, cover pot, and reduce the heat to a gentle simmer. Cook 4-5 hours, stirring occasionally, until meat is fork tender but not falling apart. Proceed with adding the vegetables as directed.
Vegetables
4 cups baby carrots
2 pounds small red potatoes, scrubbed
2 pounds small Yukon gold potatoes, scrubbed
1 head green cabbage, cut into quarters, core removed
1 head purple cabbage, cut into quarter, core removed.
After the 4-5 hours, add the carrots, bring back to a boil, cover and cook for 20 minutes.
After 20 minutes, add the potatoes and cabbage and bring back to a boil, cover and cook 20-30 minutes OR until potatoes and cabbage are fork tender. Slice meat and arrange on a platter alongside the vegetables piled high. Serve immediately. Serves 8-10
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SPICED IRISH CORNED BEEF AND CABBAGE IN GUINNESS EXTRA STOUT
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Category: Brisket/Cornbeef
Prep Time: Cook Time: Total Time:
Brisket:
8-9 pounds corned beef, plus accompanying packages of spices
1 large red onion, peeled and coarsely chopped
1/2 garlic bulb, peeled and smashed
2 cups shredded carrots
1 cinnamon stick
1 mounded teaspoon whole cloves
1/2 teaspoon ground nutmeg
3/4 teaspoon ground mace
1 teaspoon ground ginger
1 bay leaf
2 (12-ounces each) [Guinness] extra stout
2 (3-pounds each) cans chicken stock
Give the corned beef a quick rinse under cool water and place into a large heavy soup pot. Add all the ingredients; adding water, if needed, so that meat is covered. Bring to a boil over medium-high heat, cover pot, and reduce the heat to a gentle simmer. Cook 4-5 hours, stirring occasionally, until meat is fork tender but not falling apart. Proceed with adding the vegetables as directed.
Vegetables
4 cups baby carrots
2 pounds small red potatoes, scrubbed
2 pounds small Yukon gold potatoes, scrubbed
1 head green cabbage, cut into quarters, core removed
1 head purple cabbage, cut into quarter, core removed.
After the 4-5 hours, add the carrots, bring back to a boil, cover and cook for 20 minutes.
After 20 minutes, add the potatoes and cabbage and bring back to a boil, cover and cook 20-30 minutes OR until potatoes and cabbage are fork tender. Slice meat and arrange on a platter alongside the vegetables piled high. Serve immediately. Serves 8-10
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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