Ingredients:

  • 3 lb Corned Beef Brisket
  • 12 oz Guinness
  • 2 cups low-sodium beef broth
  • 1 large yellow onion, quartered
  • 4 cloves garlic, smashed
  • 2 dried bay leaves
  • 1 tbsp olive oil
  • 1 tbsp cracked black peppercorns
  • 1 lb baby gold potatoes, halved
  • 1 lb carrots, cut into 2-inch chunks
  • 1 small head of green cabbage, cut into 8 thick wedges

Instructions:

  1. Thoroughly rinse the corned beef under cold water to remove excess surface brine and pat completely dry with paper towels.
  2. Heat olive oil in a Dutch oven over medium-high heat. Sear the beef for 4-5 minutes per side until a deep, mahogany-colored crust forms, then remove and set aside.
  3. In the same pot, sauté the quartered onions and smashed garlic for 2 minutes until fragrant and golden.
  4. Pour in the Guinness and scrape the bottom of the pot to release the brown bits (fond).
  5. Return the beef to the pot and add low-sodium beef broth until the meat is 3/4 submerged. Add bay leaves and peppercorns.
  6. Cover with a tight lid and simmer gently on the stove or in a 300°F (150°C) oven for 3 hours, or until the meat reaches an internal temperature of 190°F-200°F.
  7. Add the halved potatoes and carrots around the beef. Cover and cook for an additional 30 minutes.
  8. Place the cabbage wedges on top of the meat and vegetables. Cover and cook for a final 15-20 minutes until cabbage is tender but bright green.
  9. Remove the beef to a cutting board and tent with foil for 15 minutes before slicing against the grain.