Corned Beef and Cabbage with Guinness

Don't cut off the fat

Saint Patrick’s Day is my second favorite holiday, beaten only by the fantastic Thanksgiving. Perhaps it is because both are so centered on food and booze. Or maybe it is because both glorify excess. Whatever the reason, I look forward to both holidays weeks ahead of time.

Yes, I know that in Ireland Saint Patrick’s Day is a holy day. Here in America, we choose to drink instead of pray heavily. Maybe that is another reason why I like it.

At our house, the menu never changes for St. Patrick’s, corned beef and cabbage with soda bread and Guinness. Dessert is more Guinness and Powers Irish whiskey. I prefer O’Hara’s stout, but it is a pain to find anywhere except a good pub.

When it comes to Guinness the only type to buy is the pub draft cans. When poured correctly they taste closest to what Guinness tastes like in a pub. The pub draft bottles are the worst. You will need a pint glass that flairs out into a bell at the top. Pop the can and quickly empty the all the contents into the glass holding the can straight up. This allows the widget in the can to mix nitrogen into the beer. Then wait for the pint to settle.

I prefer to buy the corned beef already packaged at the store. You can buy the meat and then brine it yourself but that takes another day and the result is the same as the packaged. The packaged also comes prepacked with spices.

Corned Beef and Cabbage with Guinness

  • 4-5 lb corned beef
  • 3 large bay leaves
  • 16 whole peppercorns
  • 12 juniper berries
  • Salt/pepper
  • 8-10 large potatoes chopped large skin still on
  • 1 pound carrots chopped large
  • 8 parsnips chopped large
  • 2 small cabbages cored and quartered
  • 2 cups white wine
  • 4 pints Guinness (plus more as needed)

Rinse corned beef in cold water. Place in large pot and cover with 4 inches water. Bring to a boil and skim any foam. Add all spices. Turn heat down to medium high and cook one hour for every pound. Add water as needed to keep level about the same. Open Guinness and drink. Repeat. At the last hour add all vegetables except cabbage and wine. Cook until potatoes mash easily with back of a spoon. Remove meat from pot and place on a serving dish. Add cabbage to pot and cook until done about three minutes. Fill bowl with a heaping spoonful of vegetables and broth. Top with large slice of corned beef. Serve with Guinness and soda bread.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Beef, Dinner, Food, Rants, Recipes, Spirits and tagged , . Bookmark the permalink.

17 Responses to Corned Beef and Cabbage with Guinness

  1. Guinness and corned beef, a perfect combination. Enjoy the upcomming celebrations 🙂

    “A boy doesn’t have to go to war to be a hero; he can say he doesn’t like pie when he sees there isn’t enough to go around.” ~E.W. Howe

  2. Alison says:

    I love the way St. Patrick’s Day is celebrated in North America. I am from Northern Ireland and we never celebrated it at all. Since moving here I have learnt so much about it!

    I love your dessert idea. Perfection!!

  3. lindalyell says:

    mmmm….this looks like a must-try recipe!

  4. guyawford says:

    Thanks for this. My wife is Irish. I might cook this for her on Thursday

  5. Mmmmm looks good. I ❤ corned beef & cabbage. My mom is making it for st. patrick's day. Taste good w/ soda bread.

  6. Margaret says:

    Glorious! I like the addition of the spirits!

  7. growing-up my mom never added carrot to the corned beef mixture and always peeled the carrots…I have just been continuing with her tradition. This year I think I am going to try adding carrots and leaving my potatoes unpeeled…good tips!

  8. peasepudding says:

    My that corned beef looks amazing with that genorous bit of fat on it! I don’t drink Guiness anymore, perhaps it is too warm here in NZ but remember fondly my pints in Dublin years ago.

  9. Pingback: We didn’t buy this at the deli pastrami | Rufus' Food and Spirits Guide

  10. Pingback: Sunday Suppers: Irish Eyes are Smiling | Rufus' Food and Spirits Guide

  11. billpeeler says:

    I LOVE making my own corned beef brisket. Yours looks delicious.

  12. Tammy says:

    We have it ready to go for later this week!

  13. chef mimi says:

    How come I can’t see the Guiness in the dish? Does the color cook out? Guiness is my husband’s favorite beer so I’m saving this recipe!!!

  14. Pingback: Sunday Suppers: The Luck of the Irish | Rufus' Food and Spirits Guide

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