Corned Beef Irish Feast

Recipe View Rinse the corned beef brisket thoroughly under cool water and place it in a large Dutch oven. Generously coat all sides of the brisket with brown sugar. (5 minutes)

Recipe View Pour the Irish stout beer around the roast, followed by the beef stock. Ensure the liquid covers the brisket by about 1 inch; if needed, add another can of beer to achieve the desired liquid level. (2 minutes)

Recipe View Add the peeled onion, garlic cloves, bay leaves, spice packet from the corned beef, and whole black peppercorns to the liquid. Bring the mixture to a boil, then reduce the heat to low. Cover the Dutch oven and simmer for 2 1/2 hours, turning the brisket over in the beer mixture every 30 minutes to ensure even cooking and flavor absorption. (2 hours 35 minutes)

Recipe View Place the quartered red potatoes and carrot sticks around the roast in the Dutch oven. Cover and simmer for 20 minutes, allowing the vegetables to begin to tenderize in the flavorful broth. (20 minutes)

Recipe View Add the cabbage wedges to the Dutch oven, nestling them amongst the other ingredients. Simmer until the cabbage is tender, approximately 10 more minutes. The brisket should be easily pulled apart with your fingers or a fork when it's ready. (10 minutes)

Recipe View Carefully transfer the cooked vegetables to a serving bowl. Place the corned beef on a separate serving platter. Allow the meat to rest for 10 minutes before slicing. (10 minutes)

Recipe View Slice the corned beef against the grain to ensure maximum tenderness. Serve immediately, accompanied by the cooked vegetables and a generous spoonful of the flavorful cooking liquid.