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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Preparation Time

  Cooking Time - 180 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Rinse brisket thoroughly in cool water and place into a large Dutch oven. Generously coat beef with brown sugar on all sides. Pour Irish stout beer around roast, followed by beef stock. Liquid should cover brisket by about 1 inch; add another beer if more liquid is needed. | 2. Place onion, garlic, bay leaves, spike packet from corned beef, and peppercorns into liquid. Bring to a boil, reduce heat to low, and cover Dutch oven. Simmer for 2 1/2 hours, turning brisket over in the beer mixture every 30 minutes. Place potatoes and carrots around roast, cover, and simmer for 20 minutes. Add cabbage wedges and simmer until tender, about 10 more minutes. Brisket should easily pull apart with your fingers or a fork. | 3. Transfer vegetables to a serving bowl and place corned beef on a serving platter; let meat rest 10 minutes before slicing across the grain to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef brisket	1		corned	703.08	0.0	93.9859	33.4303
brown sugar	1	cup		836.0	215.798	0.264	0.0
beef stock	1	quart		-	-	-	-
onion	1		peeled	64.0	14.944	1.76	0.16
garlic	2	cloves	peeled	8.94	1.9836	0.3816	0.03
bay leaf	2			-	-	-	-
black peppercorn	12			-	-	-	-
red potato	2	pounds	quartered	635.0301	144.2425	17.1458	1.2701
carrot	1	package	cut	-	-	-	-
head cabbage	1		cut	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.