 Summary
A new twist to your ''Traditional'' Corned Beef and Cabbage Dinner, with carrots, bell peppers, garlic & onions by cooking the corned beef with Guinness Irish Stout Beer and then Glazing it after it's cooked. Very impressive with the outcome of this meal. Serve it with Irish Soda Bread and the rest of the Guinness.
Cookware used in Recipe
 12 Quart Stock Pot with Cover View
 6 Quart Stock Pot with Cover flat bottom View
Prep Time
30 Minutes
Servings
8 - 10
Ingredients: 6 ½ lb corned beef flats (not the point cuts) 1 bottle 12 oz. Guinness Irish Stout Beer (more if desired) 2 bay leaves 6 clove garlic chopped in large pieces 3 Lbs. red skin potatoes, washed, quartered and peeled 2 Lbs. baby carrots 3 large onions, cut into 6's or 8's pcs. 1 bunch green onions, chopped (optional) 1-2 cabbage heads, cut into wedges 6-8 large cabbage leaves, blanched or microwaved for garnish (optional)
CORNED BEEF BRISKET GLAZE ½ stick butter 1 cup ketchup 1 cup Splenda brown sugar blend (not firmly packed) 2 Tbls. brown mustard or dijon mustard ⅓ cup apple cider vinegar 2 tsp. worcestershire sauce 2 tsp. horseradish (from refrigerated section)
Directions: This needs to be cooked in the 12 or 16 Quart Stock Pots. The formula for cooking corned beef briskets is usually between 50 minutes to 1 hour per pound. But if you are cooking 6 ½ pounds use the time for the largest piece of meat, NOT the combined total for the weight of the meat. These 2 pieces cooked in about 3 hours, on SIMMER, AFTER THE WATER CAME TO A BOIL.
ADD BRISKETS TO A LARGE POT, THEN ADD CONTENTS OF SPICE PACKET.
Cover briskets completely with water. Add the beer if using. Turn the fire to medium high, and then bring to a boil.
When it comes to a boil , skim foam from top of water. Then lower heat and allow meat to simmer for about 50 minutes to 1 hour per pound for the weight of the largest brisket if cooking more than one. Or cook till meat has reached desired tenderness. When cook time has elapsed, remove briskets from pot and place on a rack in a large roasting pan. PREHEAT OVEN TO 350o F. Prepare glaze, by combining all the glaze ingredients in a small sauce pan. Bring to a simmer until butter has melted, then brush on top of briskets every 10 minutes, for a total of about 3 times.
Cook for 25 to 30 minutes
When glaze has set, remove from oven and let it set for about 10 minutes before slicing to serve. You will have some glaze left over. Can serve on the side with the Corned Beef or glaze can also be used on a ham.
While Corned Beef is baking in oven cook the remaining vegetables. Add Onions, garlic potatoes & carrots to the pot the briskets were cooked in, and cook for 10 minutes, then add the cabbage wedges, and continue to cook for 20 to 25 minutes longer, or until all the veggies are tender.
Blanch or microwave large outer cabbage leaves for about 5 to 6 minutes. Wash first and allow a little water to stay on the leaves, place in a covered bowl, and cook in microwave till bright green. Then line large platter with the leaves cutting in half if need be, then retrieve the veggies from the pot with a large slotted spoon, and place on platter, sprinkle with chopped Green onions or chopped chives. Garnish with bell pepper strips if desired.
Slice Corned Beef Brisket with electric or sharp knife, and arrange on top of veggies before taking to table.
Place on table and allow guest to help themselves.
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