Patrick's Corned Beef and Cabbage

Name: Patrick's Corned Beef and Cabbage
Total time: 6 h
Yield: 4
Ingredients: 3 cups chopped onions coarsely; 4 large carrots 1 3⁄4 lbs., peeled, quartered lengthwise, and cut into 2-in. pieces; 2 tablespoons extra virgin olive oil; 2 packages corned beef brisket with spice packets included; 1 cup malt vinegar sometimes sold as “fish and chips vinegar”; 15 ounces Guinness Stout; 1 1/2 tablespoons mustard seeds each, and coriander seeds; 2 teaspoons peppercorns each, dill seeds, and whole allspice; 2 bay leaves; 2 1/2 pounds red-skinned potato small, 2-in.; 3 pounds green cabbage from 1 to 2 heads; chopped flat leaf parsley optional; coarse grain mustard for serving; Dijon mustard for serving

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14Ingredients

6Hours

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Ingredients

US|METRIC

4 SERVINGS

3 cups chopped onions (coarsely)

4 large carrots (1 3⁄4 lbs., peeled, quartered lengthwise, and cut into 2-in. pieces)

2 Tbsp. extra virgin olive oil

2 pkg. corned beef brisket (with spice packets included)

1 cup malt vinegar (sometimes sold as “fish and chips vinegar”)

15 oz. Guinness Stout

1 1/2 Tbsp. mustard seeds (each, and coriander seeds)

2 tsp. peppercorns (each, dill seeds, and whole allspice)

2 bay leaves

2 1/2 lb. red-skinned potato (small, 2-in.)

3 lb. green cabbage (from 1 to 2 heads)

chopped flat leaf parsley (optional)

coarse grain mustard (for serving)

Dijon mustard (for serving)

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Recipe Tags

Main Dishes
St. Patrick's Day

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Patrick's Corned Beef and Cabbage

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