Oh my gosh, I almost forgot to share my amazing corned beef and cabbage recipe with you. I don't have a picture of my last effort, but the picture above that I got off the internet gives you an idea.
This recipe is the only, the best, the greatest corned beef recipe you will ever eat. I promise. Happy St. Patrick's Day!
Nicole’s Corned Beef
5 pound corned beef brisket, with pickling spices
1 or 2 bottles of Guinness Stout Ale
3-6 carrots, quartered
3 onions, cut into wedges
1 green cabbage, cut into wedges
1-2 pounds red potatoes, quartered
Butter
Parsley
Salt and pepper to taste
Place the corned beef and pickling spices in a large Dutch oven. Pour the Guinness over it, and top with water to cover. Bring to a boil and reduce to simmer. Cover and simmer on the stove top for four hours.
Remove roast from liquid and place in a roasting pan. Cover with Glaze. Place in 400 degree oven for 30 minutes, basting the beef with glaze occasionally.
Glaze:
1 ½ cups of brown sugar
¾ cup of apple juice
3 T. mustard (I use whole grain)
¾ cup of Jack Daniel’s Whisky
Whisk until smooth.
While the corned beef finishes up in the oven, cook the vegetables. Add the onions and carrots to the hot corned beef liquid in the Dutch oven and bring to a simmer. Cook 15 minutes, then add the cabbage wedges. Cook 15 minutes more. When the vegetables are done, fish them out of the liquid with a strainer. The remaining liquid supposedly can be used to flavor a stew or soup, but I have not tried this.
In a separate pan on the stovetop, boil the red potatoes. They will take 15-20 minutes and can cook while the other vegetables simmer away. When they are done, drain and top with butter and chopped parsley.
To serve, remove the corned beef from the oven and slice. Place beef slices in the center of a serving platter and surround with the vegetables. Serve boiled potatoes in a separate bowl. Pour the remaining Glaze into a gravy boat and pass at the table.
14 Responses
I will be making this tomorrow! I have everything I need. Thanks for posting it.
YUM!!!!
THANK YOU!!! I hate corned beef. Except this one. This is incredible. I already have the beef – just need the rest!
I’ve printed out your recipe and going to give it a try tomorrow. Hope my company likes it, thanks.
Yum! What time is dinner?
Hmm, whiskey, beer? looks like a keeper recipe to me! Happy St Paddy’s Day
YUM! 🙂
I wish I’d seen the recipe a couple of days ago when I cooked corned beef. I’ll be saving this one thanks.
Happy St Patrick’s Day from Ireland !
I’ll be right over! Seriously, this looks and sounds scrumptious!
Thanks for the recipe!
Hugs!
Oh my goodness…this sounds WONDERFUL!! I’m so happy I have a corned beef in the frig. Thanks, Nicole!!
Now that I am making this again I have remembered one additional step I do – I bring the glaze to a boil before using. I think it tastes a bit smoother this way. This is such a yummy meal! I can’ t wait!
OH MY GOSH..I made this tonight and it was wonderful! Hubby loved it too! I used to just boil the corned beef…boring! I loved the flavor of the glaze..little bit of sweet/sour/tangy…yum! Everything came out at just the right time too…perfect.
Thanks so much for posting this! It will definitely be my new corned beef recipe!!!
I am making corned beef this weekend…your recipe sounds great. Thanks!