- 3 lb corned beef, drained and rinsed
- 2 (14.9 oz) cans stout, such as Guinness
- 6 large carrots, tops trimmed and carrots cut into chunks, divided
- 1 large yellow onion, cut into thick slices
- 2 tsp Morton & Bassett Pickling Spices
- 1½ lb red potatoes, scrubbed but not peeled
- 1 small head green cabbage, cut into 6 wedges
- Kosher salt and freshly ground pepper
- Stone ground mustard, for serving
- Kerrygold Pure Irish Butter, for serving
In large wide pot or Dutch oven, add corned beef, stout and enough water to cover. Bring to boil over high heat, skimming off foam on surface of liquid. Add more water to cover beef by ½-inch.
Add 1 c carrot chunks, sliced onion and spices to pot and return to boil. Reduce heat to medium low and cover tightly. Simmer, turning beef over every 30 minutes, until beef is tender when pierced with a thin knife, about 3 hours (approximately 1 hour per pound).
Transfer beef to plate, reserving liquid in pot. Wrap beef well in aluminum foil and set aside.
Using wire sieve, scoop out and discard solids from braising liquid. Add potatoes to pot, cover and return to a boil over high heat. Reduce heat to medium and simmer, partially covered, for 10 minutes. Add remaining carrots and arrange cabbage on top. Cover and simmer, pushing down cabbage as it softens into liquid, until all vegetables are tender, about 10 minutes more. Remove from heat.
To serve, unwrap beef, slice thinly across the grain and transfer to serving platter. Using a slotted spoon, arrange vegetables around beef; discard cooking liquid. Season vegetables with salt and pepper. Serve hot with the mustard and butter.
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