Dairy free

Guinness braised corned beef and cabbage

Name: Guinness braised corned beef and cabbage
Total time: 45 min
Yield: 6 servings
Ingredients: 907.18 g corned beef brisket; 453.59 g carrots; 453.59 g parsnip; 3 large new potatoes; 2 cloves garlic; 460 ml stout; 480 ml beef broth; 2 Tbsps seasoning blend; 1 Tbsp brown sugar; 1 bay leaves; 3 honey mustard

Delicious Guinness Braised Corned Beef and Cabbage, a perfect dish for St. Patrick's Day. This dairy-free recipe is budget-friendly and covers 39% of your daily vitamins and minerals. Best served as a main course for a festive dinner.

Ingredients

corned beef brisket

907.18 g

carrots

453.59 g

parsnip

453.59 g

new potatoes

3 large

garlic

2 cloves

stout

460 ml

beef broth

480 ml

seasoning blend

2 Tbsps

brown sugar

1 Tbsp

bay leaves

honey mustard

Method

Season both sides of the corned beef liberally with pepper. The corning of the beef makes the beef salty enough, so no need to add more.
Heat 1 TBSP oil in a large, shallow oven-safe pot over medium-high heat.
Add beef and sear each side for about 3 minutes, just to develop a nice brown crust. This will seal in the beef's juices.
Remove beef to a plate.
Pour guinness into the pot to deglaze. Scrape up any browned bits.
Add beef broth, pickling spice, brown sugar, bay leaf, and minced garlic. Bring mixture up to a simmer.
Return the beef to the pot with any additional juices that have accumulated on the plate.
Cover the pot and place on the bottom rack in your oven.
Bake for 2 1/2 - 3 hours, or until a fork can easily be inserted into the meat.
Baste the meat with the surrounding juices every 30 minutes or so.
After 2 hours, add carrots, parsnips, and potatoes to the pot. They will only take about 25-30 minutes of simmering to cook.
Remove pot from the oven.
Place beef on a cutting board and let it rest for 15 minutes before carving into thin slices (cut against the grain of the meat).
Remove vegetables and arrange them on a serving platter. Cover with foil.
Place the pot on the burner and bring sauce to a boil.
Add cabbage and cook for about 7 minutes, until it has softened.
Place the cabbage on the serving platter with the other vegetables.
Strain the sauce in the pot and stir in 2 or 3 TBSP of spicy honey mustard until dissolved.
Place in a small dish or gravy boat with a ladle and serve alongside the beef.
After slicing the beef and arranging it on the serving platter, ladle the guinness mustard sauce over the top to rehydrate and glaze the beef and vegetables.

Nutrition:

592 kcal

Carbs

63 g

Fat

23 g

Protein

29 g

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