It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Corned Beef And Cabbage In Guinness
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- #93812
Flat cut corned beef brisket is simmered in Guinness with seasonings, potatoes, carrots, and cabbage wedges.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
ingredients
4 pounds flat cut corned beef brisket
1 bottle (12 ounce size) Guinness stout, draught
1 medium yellow onion, peeled and cut into wedges
3 cloves garlic, minced
1 bay leaf
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves or to taste
1/4 teaspoon ground allspice
1/4 teaspoon ground black pepper
1 head cabbage, cut into wedges, rinsed and drained
6 medium white potatoes, peeled and quartered
2 pounds carrots, peeled and cut into 3-inch pieces
directions
Rinse corned beef under cold water, and pat dry.
In a Dutch oven, or other large pot with a cover, brown corned beef well on all sides over high heat. Pour Guinness over the meat, and add enough water to just cover the brisket. Add the onion, garlic, bay leaf, cinnamon, cloves, allspice and pepper to the pot. Bring pot to a boil and skim off any foam. Reduce heat to a simmer. Cover pot and simmer for 3 hours.
Add carrots, then potatoes and then the cabbage wedges to the pot. Cover pot, and continue cooking until meat and vegetables are tender (about 20-30 minutes).
Remove meat and vegetables to warm serving platter/dishes, leaving the cooking liquid/sauce in the pot. Over high heat, bring the cooking liquid to a boil, and cook until the amount of liquid is reduced by half (about 10 minutes).
Slice the corned beef; serve with the vegetables and the sauce on the side.
cook's notes
Corned beef should always be sliced across the grain.
added by
Mattie
nutrition data
819 calories, 45 grams fat, 49 grams carbohydrates, 51 grams protein per serving.
Beer makes batters better, meat more tender, and sauces more flavorful.
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reviews & comments
March 20, 2009
We loved it! I removed the beef after 3 1/2 hours and then cooked the vegetables in the broth as I didn't have room in the pot for all. The meat sliced beautifully and the veggies were perfect.
June 18, 2008
I made this recipe for our St. Patrick's Day party and served over 600 people. I cooked the CB and reserved the broth and was able to freeze it until the day of the party and it froze beautifuly. I still get comments on how good the CB and Cabbage was and continually get requests to make it again. It is definately worth the time and effort.