Stout Cured Corned Beef and Cabbage
Even though the true traditional Corned Beef and Cabbage was more for royalty in Ireland (Irish Bacon and Cabbage was more historic for the commoners), this dish has become a celebrated dish in the United States for St. Patrick’s Day. With enough planning (about 8 days), this recipe will show you how to take a beef brisket and turn it into Corned Beef.
For other Irish recipes check out my Irish Menu Ideas.
If you didn’t make this recipe, here are three different cooking techniques on How to Cook Corned Beef.
This recipe makes one large brisket, once cured and cooked, will make 10 portions. Leftover corned beef is great in a breakfast hash on in a killer sandwich (rye bread with beer mustard, steamed corned beef, some chow chow and a few caramelized onions).