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Serving Size
6
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Total Time
3 hours 30 minutes
Ingredients
3 pounds corned beef
24 ounces stout beer (can be diluted with water or stock)
12 small red potatoes
4 carrots, peeled and cut into quarters
1 head of green cabbage, sliced into 8 wedges
4 tablespoons chopped fresh parsley
Horseradish for serving
Directions
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In a large stock pot over medium to medium-low heat, add corned beef and cover with beer (add some water or stock if needed to fully cover.)
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Bring to a low simmer and cook, covered about 2 & 1/2-3 & 1/2 hours or until the beef is tender when pierced with a fork.
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Layer all of the vegetables into stock pot over the meat and cover.
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Cook for 40-45 minutes or until the potatoes are fully cooked (internal temperature of the brisket should be at 190°F).
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Lay out the vegetables on a serving platter. Thinly slice the corned beef against the grain and top with any of the cooking liquid that is desired. Sprinkle with fresh parsley and serve warm. Pair with horseradish, if desired.
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