Follow these steps for perfect results
corned beef
rinsed
spice packet
from corned beef
onion
quartered
garlic
halved
stout beer
bay leaf
parsley stems
green beans
green cabbage
cut into wedges
baby carrots
Rinse the corned beef and its spice packet.
In a large Dutch oven, combine the beef, spice packet, quartered onion, halved garlic, stout beer, bay leaf, and parsley stems.
Add enough water to just cover the beef.
Bring the mixture to a boil.
Reduce heat to medium-low, cover, and simmer for 3 hours 30 minutes, or until the beef is tender.
Add the green beans, cabbage wedges, and baby carrots during the last 30 minutes of cooking.
Transfer the beef and vegetables to a serving platter.
Let the beef rest for 10 minutes before slicing.
Serve the sliced corned beef and vegetables with pan juices.
Expert advice for the best results
Use a meat thermometer to ensure the corned beef is cooked to the correct internal temperature for tenderness.
Don't overcook the cabbage, as it can become mushy.
Everything you need to know before you start
15 mins
Can be made a day in advance.
Arrange slices of corned beef attractively around the vegetables.
Serve with horseradish sauce or mustard.
Complements the flavors of the dish.
Offers a nice acidity to balance the richness.
Discover the story behind this recipe
Traditional St. Patrick's Day dish.
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