Ingredients:

  • 4 lbs flat-cut corned beef brisket with spice packet
  • 1 tbsp black peppercorns
  • 2 dried bay leaves
  • 4 cloves garlic, smashed
  • 1 large yellow onion, quartered
  • 12 oz Irish Stout (Guinness)
  • 4 cups low sodium beef bone broth
  • 1.5 lbs baby Yukon Gold potatoes, halved
  • 4 large carrots, peeled and cut into 2-inch chunks
  • 1 small head green cabbage, cut into 8 thick wedges

Instructions:

  1. Remove the brisket from packaging and rinse under cold running water for at least 2 minutes to remove excess surface brine. Pat dry with paper towels.
  2. Place the quartered onion and smashed garlic at the bottom of a 6-quart Dutch oven or slow cooker. Place the brisket on top, fat side up.
  3. Add the spice packet, extra peppercorns, and bay leaves. Pour in the stout and beef bone broth, adding water if necessary to ensure the meat is submerged by one inch.
  4. For stovetop: Bring to a light boil, then immediately reduce to a low simmer. Cover tightly and cook for 3 hours.
  5. Add the potatoes and carrots to the pot. Simmer for 30 minutes.
  6. Place the cabbage wedges on top. Cover and simmer for an additional 30 minutes until the cabbage is translucent and the meat is fork-tender (190°F-200°F internal).
  7. Remove the meat and let rest for 20 minutes before carving against the grain. Serve with the vegetables and a ladle of the cooking liquid.