Stout Corned Beef

Elevate your St. Patrick’s Day feast or cozy weekend dinner with this hearty and flavorful Stout Corned Beef recipe. Slow-simmered to perfection in a rich bath of robust stout beer, aromatic spices, and tender vegetables, this dish offers a melt-in-your-mouth brisket that’s irresistibly juicy and packed with bold flavor. The pairing of cabbage, potatoes, carrots, and celery creates a comforting, classic ensemble, made even better with the earthy depth of stout-infused broth. Perfect for serving a crowd, this recipe combines simple preparation with elevated taste, making it a must-try for any occasion. Whether you’re new to corned beef or a seasoned pro, this Irish-inspired one-pot meal delivers tradition with a gourmet twist!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 8

Ingredients

• 4 pounds corned beef brisket
• 24 ounces stout beer
• 4 cups water
• 1 large yellow onion
• 4 medium carrots
• 3 stalks celery stalks
• 4 cloves garlic cloves
• 2 leaves bay leaves
• 1 tablespoon black peppercorns
• 1 teaspoon mustard seeds
• 1 head cabbage
• 6 medium potatoes (Yukon Gold or red)

Directions

Step 1

Rinse the corned beef brisket under cold water to remove excess brine. Pat it dry with paper towels.

Step 2

Place the brisket in a large Dutch oven or heavy-bottomed pot.

Step 3

Peel and quarter the yellow onion. Add it to the pot along with peeled and sliced carrots, chopped celery stalks, and whole garlic cloves.

Step 4

Pour the stout beer over the brisket, then add enough water to cover the meat completely.

Step 5

Add bay leaves, black peppercorns, and mustard seeds to the pot.

Step 6

Cover the pot with a tight-fitting lid and bring it to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer gently for 3 hours.

Step 7

While the brisket is cooking, cut the cabbage into wedges and scrub the potatoes (leave the skin on). Set them aside.

Step 8

Test the brisket for tenderness after 3 hours by inserting a fork. If it goes in easily, add the cabbage wedges and potatoes to the pot.

Step 9

Continue simmering for another 1 hour, or until the vegetables are tender and the brisket is fully cooked.

Step 10

Remove the brisket from the pot and let it rest on a cutting board for 10 minutes before slicing against the grain.

Step 11

Serve the sliced brisket alongside the cabbage, potatoes, and other vegetables with a ladle of the cooking liquid drizzled on top.

Nutrition Facts

Serving size	(5549.9g)

Amount per serving	% Daily Value*
Calories	5701.4

Total Fat 263.7g	0%
Saturated Fat 130.7g	0%
Polyunsaturated Fat 0.4g
Cholesterol 1778.7mg	0%
Sodium 16374.9mg	0%
Total Carbohydrate 315.1g	0%
Dietary Fiber 40.4g	0%
Total Sugars 76.9g
Protein 490.8g	0%

Vitamin D 0IU	0%
Calcium 619.1mg	0%
Iron 45.3mg	0%
Potassium 6306.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.4%

Protein: 35.1%

Carbs: 22.5%