Corned Beef Brisket in Irish Stout

Name: Corned Beef Brisket in Irish Stout
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 4-6
Ingredients: 1 kg salt beef brisket; 400 ml Irish stout such as Guinness; 500 ml beef bone broth; 2 tbls. dark brown sugar; A few black peppercorns & whole all spice berries; sprig of thyme; 400g new potatoes peeled; 400g baby carrots scrubbed; 2 sticks celery cut into batons; 1 small head savoy cabbage shredded; Small bunch parsley roughly chopped; Salt & black pepper to taste

30 mins
3 hours 30 mins
easy
4-6

Recipe by

Jeff Baker

Ingredients

1 kg salt beef brisket
400 ml Irish stout such as Guinness
500 ml beef bone broth
2 tbls. dark brown sugar
A few black peppercorns & whole all spice berries
sprig of thyme
400g new potatoes peeled
400g baby carrots scrubbed
2 sticks celery cut into batons
1 small head savoy cabbage shredded
Small bunch parsley roughly chopped
Salt & black pepper to taste

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Introduction

A simple yet tasty take on a classic boiled salt beef, the stout, brown sugar & beef broth adds depth of flavour whilst the traditional & humble vegetables make for a hearty dish whether you're celebrating Paddy's day or any time of the year. Pair with pickles, mustard & a glass of stout.

Method

Place the salt beef into a deep saucepan & rinse under cold running water for a couple of minutes then drain & cover with the stout & beef stock, top up with water if required to cover then add spices & herbs.

Bring the salt beef to the boil, skim any impurities that rise to the surface & simmer covered for 3 hours or until tender when pierced with a skewer.

Once cooked, remove from the broth & keep warm.

In the same broth simmer the potatoes, carrots & celery for 15 to 20 minutes or until tender then add the cabbage & simmer for 5 more minutes.

Finally, add the parsley & season to taste.