Nations Best® Recipes
Stout Beer-Braised Corned Beef & Cabbage
6
Stout beers were originally from Ireland in the early 1700's, and were thought to give strength and aid in digestion. Their dark, slightly bitter edge gives this Nations Best® dish a rich depth. Substitute other beers as you like!
Meat Suggestions
Ingredients
- 1 Nations Best® First Cut Corned Beef (3 to 3 1/2b, raw)
- 1 whole onion studded with 8 cloves
- 3 cloves garlic, peeled and bruised
- 3 sprigs each, fresh thyme and parsley
- 1 bay leaf
- 1 tsp yellow mustard seeds
- 1/4 tsp black peppercorns
- 3/4 c stout or porter beer
- 12 small white onions, peeled
- 12 small red potatoes, cut in thirds
- 3 carrots, cut in thirds
- 1 green cabbage (3 lb), cut in 6 wedges
Directions
- Place the corned beef, fat side up, in a large heavy pot or Dutch oven. Add cold water to cover by 1 inch. Cover and bring to a boil, reduce the heat and simmer for 5 minutes, skimming off any foam that rises to the top.
- Add the onion, garlic, thyme, parsley, bay leaf, mustard seeds, peppercorns and beer. Simmer, covered, for 2 1/2 hours.
- Using a slotted spoon remove and discard the onion, garlic, herbs and bay leaf. Add the white onions, and simmer, covered, for 20 minutes.
- Add the potatoes, carrot and cabbage. Simmer, covered, until the beef is fork tender and the vegetables are cooked through, about 20 minutes.
- Transfer the meat to a cutting board and then slice against the grain 1/4 inch thick. Serve the meat and vegetables with some of the broth.