Nothing says St. Patty’s Day better than Corned Beef and Cabbage. I love the flavors of the salty, brined corned beef with steamed cabbage and boiled potatoes drenched in butter and parsley. Yum! The best part of this meal is that it practically cooks itself! Simply brown the meat, add all the ingredients, and let it do its thing for a couple of hours. The next thing you know you’ll have a delicious, perfectly season and juicy corned beef!
Flat cut corned beef (any size)
1 ½ bottles Stout
¼ cup dried thyme
¼ cup whole peppercorns
1 teaspoon ground allspice
Salt and pepper the corned beef. Add olive oil to a large Dutch oven on Medium-high heat and sear both sides of corned beef until it has a nice browned crust. Add stout to pan and deglaze. Add thyme, peppercorns, and allspice to the pan. Bring liquid to a boil then reduce to simmering and cook for 3-4 hours until tender.
Enjoy with boiled potatoes and steamed cabbage for a festive Irish meal!
Print this Recipe