Ingredients:

  • 1.6 kg corned beef brisket with spice packet
  • 1 liter low sodium beef bone broth
  • 500 ml water
  • 355 ml Irish stout
  • 2 tbsp apple cider vinegar
  • 4 cloves garlic, smashed
  • 1 large yellow onion, quartered
  • 2 whole bay leaves
  • 1 tsp black peppercorns
  • 450 g baby red potatoes, halved
  • 4 large carrots, peeled and cut into 5 cm chunks
  • 1 medium head green cabbage, cut into 8 wedges

Instructions:

  1. Rinse the brisket under cold water to remove excess surface brine.
  2. Place the 1.6 kg brisket into your large Dutch oven, fat side facing up.
  3. Scatter the 4 cloves of smashed garlic, the quartered yellow onion, 2 bay leaves, and 1 tsp peppercorns around the meat.
  4. Add the 1 liter of beef bone broth, 500 ml water, 355 ml stout, and 2 tbsp apple cider vinegar until the meat is mostly submerged.
  5. Bring to a boil, then immediately reduce the heat to low, cover, and simmer for 2 hours 30 mins until the meat is starting to soften.
  6. Carefully drop the halved red potatoes and 5 cm carrot chunks into the broth around the beef.
  7. Place the 8 cabbage wedges on top of the other vegetables until the leaves are vibrant and tender, usually another 20 to 30 mins.
  8. Remove the beef from the pot and place it on a cutting board, covering loosely with foil for 15 minutes.
  9. Identify the direction of the muscle fibers and slice perpendicular to them into thin strips.
  10. Arrange the sliced beef in the center of a large platter with the vegetables around it, and ladle over a bit of the hot cooking liquid.