Slow braised corned beef, tender cabbage, buttery red potatoes, and aromatic vegetables simmered in beef broth and red ale.
Prep20 minutesminutes
Cook3 hourshours
Serves8
Course Dinner
Variety Fav(s) Ruby Sensation®
Cook Type Stove Top
Dish Type Party Food
Quick, Easy, Convenient 1-Dish Meals
Season Spring
Ingredients
3lbs.corned beef
1tbsp.pickling spice
3c.Red Irish Ale
3c.beef stock
1mediumonion, sliced
16oz.Tasteful Selections® potatoes
3sprigsfresh thyme
2bay leaves
1½c.carrots
1½c.celery, cut into chunks
1green cabbage, cut into wedges
¼c.fresh parsley, chopped
½c.Stone Ground Irish Mustard
Instructions
To make the corned beef, place in a large Dutch oven or heavy bottomed pot. Add the pickling spice and cover the corned beef with beer and beef stock.
Cook on high heat and bring the liquid to a boil, reduce heat to a simmer. Add the onions and simmer for 2 hours.
Add potatoes, thyme and bay leaves. Simmer for 20 minutes, then add carrots, celery and cabbage; continue to simmer for another 10 minutes. Once all the vegetables are tender, turn off heat, remove corned beef and allow it to rest for about 15-20 minutes. Discard the bay leaves and thyme sprigs.
Slice the corned beef and return it to the pot.
Serve beef with the vegetables on a platter, spooning some of the broth over everything and sprinkle with chopped parsley.
