- If your brisket has a layer of fat on the bottom, you can sear it lightly or render it off before adding any of the liquids.
- Save the leftover broth and strain it for an excellent soup base. Add any leftover meat and veggies and you have an easy lunch tomorrow.
- If you don't like cabbage, add up to 3 extra potatoes to the pot.
Corned Beef and Cabbage Dinner
2-3 lb Corned Beef Brisket with spice packet
1 12oz (or 11.2 oz) bottle Guinness Draught Beer
1/4 cup brown sugar
1 teaspoon minced garlic
4-6 large red potatoes
1/2 lb baby carrots
1 head cabbage
In a large stockpot, place corned beef and pour in Guinness Beer. Add enough water to just cover brisket completely. Bring to a boil over medium-high heat and add in spice packet, brown sugar and minced garlic. Cover with lid and turn heat to medium-low. Simmer for 1 1/2 hours. Peel potatoes if desired and cut into quarter sections. Cut cabbage into 8-10 wedged sections. Add potatoes, carrots and cabbage to pot. Return to a boil if necessary. Replace lid and continue to simmer for another hour and a half. Slice corned beef against the grain and serve with vegetables.