Green beer, green food, parades and shamrocks. What’s not to love about St. Patrick’s Day?! St. Patrick’s day just wouldn’t be complete without a huge pot of corned beef simmering on the stove. My Classic Corned Beef recipe lets the corned beef simmer slowly in Guinness, veggies, and spices until perfectly tender and mouthwateringly delicious. Serve with grainy mustard, rye bread and a tall glass of Guinness – perfection!
When purchasing corned beef, it’s typically available in 2 cuts. Point cut and flat cut. The flat cut tends to be smaller and leaner, while the point cut is usually thicker and fattier. Personally, I think the point cut is more tender and flavorful, but I know everyone doesn’t prefer the fattiness. I typically buy 2 or 3 smaller pieces, one or two flat cuts and a point cut, and cook them together in one pot.
When your corned beef is done, let it cool before slicing. It’s actually easiest to slice when cold, making this a perfect meal to make a day ahead of time. Be sure to slice across the grain to keep the corned beef from crumbling.
Pro tip: If you do make it the day before, save the cooking liquid and use that to reheat the sliced corned beef. Bring the cooking liquid to a simmer, place the sliced beef in a colander and lower into the liquid and simmer until hot.
- 6 pounds corned beef
- 2 cans Guinness
- water
- 2 onions, unpeeled
- 8 carrots, divided
- 2 stalks celery
- 8 cloves garlic unpeeled
- 2 tablespoons pickling spice (or use the seasoning packet if you corned beef comes with one)
- 3 pounds small red potatoes
- 1 head cabbage, cut into wedges
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Place corned beef, fat side up, in a large pot. Pour Guinness over the corned beef, then add water to cover.
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Add onions, 2 unpeeled carrots, celery, garlic, and pickling spice and simmer 2-1/2 to 3 hours or until very tender.
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Remove corned beef, let rest.
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Remove all vegetables from cooking liquid and discard. Add potatoes, peeled carrots, and cabbage wedges and simmer 20 to 30 minutes or until tender.
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Slice corned beef, against the grain, into thin slices. Serve with vegetables, grainy mustard, rye bread, and Guinness!
Keto friendly without the carrots and potatoes.
Thank You for this uncomplicated corned beef recipe