Ingredients:

  • 4 lb corned beef brisket (point or flat cut)
  • 1 spice packet (included with meat)
  • 1 large yellow onion, quartered
  • 4 cloves garlic, smashed
  • 2 sprigs fresh thyme
  • 12 oz stout or amber ale
  • 1 lb baby potatoes, whole
  • 4 large carrots, peeled and cut into 3-inch batons
  • 1 head green cabbage, cut into 8 wedges

Instructions:

  1. Remove the brisket from its packaging and discard the original brine. Rinse the meat thoroughly under cold running water to remove excess surface salt. For best results, soak in a bowl of fresh cold water for 30 minutes, then pat dry.
  2. Place the rinsed brisket in a heavy-bottomed Dutch oven or large stockpot. Add the included spice packet, quartered onion, smashed garlic, and fresh thyme sprigs.
  3. Pour the bottle of stout or amber ale over the meat. Add enough cold water to ensure the brisket is completely submerged by at least one inch.
  4. Bring the liquid to a very gentle simmer over medium-high heat. Once it reaches a simmer, immediately reduce the heat to low. Maintain a 'barely-there' bubble (ideally around 190°F/88°C) and cover with a tight-fitting lid.
  5. Cook for approximately 3 to 3.5 hours. During the final 45 minutes of cooking, add the baby potatoes and carrots to the pot. In the final 15 minutes, add the cabbage wedges, tucking them into the braising liquid.
  6. Remove the brisket from the pot and let it rest on a carving board for 15 minutes. This allows the juices to redistribute.
  7. Locate the direction of the muscle fibers. Use a sharp carving knife to slice the beef thin and perpendicular (against the grain) for maximum tenderness. Serve alongside the braised vegetables.