It is that time of year when everyone is drinking beer (even green beer), wearing green, and rediscovering the merits of their local pub. For me, this weekend calls for trying something new, specifically Guinness Corned Beef and Cabbage. And while my version of this Irish classic is not traditional, I find it delicious. My favorite part? The leftovers, of course! Corned beef on Rye bread with homemade Thousand Island dressing? YUM!
Guinness Corned Beef and Cabbage Recipe
Guinness Corned Beef and Cabbage
Serves 4 (2 if you want leftovers!)
3-4 lb Corned Beef Brisket, with seasoning packet
3/4 cup brown sugar
1 1/2 bottles of Guinness beer (save the other half for drinking!)
1/2 head of green cabbage, sliced thick
2 baking potatoes, sliced thick
4 carrots, chopped thick
1. Preheat oven to 325 degrees.
2. Rinse the corned beef. Pat dry. Coat all sides with the seasoning packet and brown sugar. Set fat side up in a 9×13 baking dish. Pour the beer around and gently over the beef. Cover with tin foil and bake for 1 1/2 hours. Remove from oven, uncover and add cabbage, potatoes and carrots around beef. Stir to coat and partially submerge the veggies. Bake uncovered for an additional 1 hour. Remove from oven and allow to rest for 10 minutes before serving.