Ingredients:

  • 3.5 lb corned beef brisket, flat cut
  • 1 spice packet (included with beef)
  • 1 tbsp black peppercorns
  • 2 bay leaves
  • 12 oz stout beer
  • 1 large yellow onion, quartered
  • 4 cloves garlic, smashed
  • 2 stalks celery, chopped
  • 1.5 lbs baby Yukon Gold potatoes, halved
  • 4 large carrots, peeled and cut into 2-inch lengths
  • 1 small head green cabbage, cut into 8 wedges
  • Water to cover

Instructions:

  1. Rinse the corned beef brisket thoroughly under cold running water to remove excess surface salt and brine. Pat dry with paper towels.
  2. Place the beef in a large 6-8 quart Dutch oven. Add the onion, garlic, celery, spice packet, peppercorns, and bay leaves.
  3. Pour in the stout beer and add enough water to submerge the beef by at least one inch. Bring to a boil, then reduce heat to a low simmer and cover tightly.
  4. Simmer for 2 hours 45 mins, or until the meat is fork-tender. If using a slow cooker, cook on low for 8 hours.
  5. Add the potatoes and carrots to the pot. Cover and simmer for 15 minutes.
  6. Lay the cabbage wedges on top of the other ingredients. Cover and simmer for an additional 20-30 minutes until the potatoes are tender and the cabbage is translucent.
  7. Remove the meat and let it rest for 10-15 minutes before slicing against the grain. Serve with the vegetables and a ladle of the cooking liquid.