Ingredients:

  • 1.8 kg (4 lbs) corned beef brisket with spice packet
  • 5 cloves garlic, smashed
  • 1 large yellow onion, quartered
  • 1 tablespoon pickling spice
  • 1.65 L (7 cups) beef broth
  • 355 ml (12 oz) stout beer
  • 1 lb carrots, peeled and cut into 3-inch chunks
  • 1.5 lbs red potatoes, halved
  • 1 large head green cabbage, cut into 8 thick wedges

Instructions:

  1. Remove the brisket from its packaging and rinse it under cold water to remove excess surface salt. Pat dry.
  2. Place the beef in a large Dutch oven or stockpot. Add the onion, garlic, pickling spices, and the contents of the included spice packet.
  3. Pour in the beef broth and stout beer. Add water if necessary until the beef is covered by at least 2 inches of liquid.
  4. Bring the liquid to a boil over medium-high heat, then immediately reduce to low. Cover tightly and simmer for 3 hours until the meat is fork-tender.
  5. Add the red potatoes and carrots to the pot. Cover and cook for 15 minutes.
  6. Place the cabbage wedges on top of the other ingredients. Cover and simmer for an additional 15 minutes or until the cabbage is tender but not mushy.
  7. Remove the meat and let it rest for 20 minutes before slicing against the grain. Serve alongside the vegetables and a ladle of the cooking liquid.