Corned Beef Irish Feast

Ingredients

• 1 (3 pound) corned beef brisket with spice packet
• 1 cup brown sugar
• 4 (12 fluid ounce) cans or bottles Irish stout beer (such as Guinness®), or more if needed
• 1 quart beef stock
• 1 onion, peeled
• 2 cloves garlic, peeled
• 2 bay leaves
• 12 whole black peppercorns
• 2 pounds red potatoes, quartered
• 1 (16 ounce) package carrots, cut into sticks
• 1 head cabbage, cut into wedges

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the corned beef brisket under cold water and pat dry. Place it fat side up in a large Dutch oven or stockpot and sprinkle the spice packet contents over the top.

2. Add the peeled onion, garlic cloves, bay leaves, peppercorns and brown sugar to the pot. Pour in the stout beer and beef stock, adding more beer if needed so the brisket is nearly covered.

3. Bring the liquid to a boil over high heat, then reduce to a gentle simmer. Cover partly and cook for 120 minutes, turning the brisket once halfway through.

4. Add the quartered red potatoes and carrot sticks around the brisket and keep simmering gently for 30 minutes, until the potatoes are nearly tender.

5. Nestle the cabbage wedges into the liquid around the brisket and simmer for another 30 minutes, until the cabbage and brisket are fork-tender. Check that the thickest part of the brisket reaches at least 145°F (63°C).

6. Transfer the brisket to a cutting board and rest it for 15 minutes. Slice thinly across the grain and serve with the potatoes, carrots, cabbage and some of the cooking liquid.