Chef's Table

Stout Cured Corned Beef Cooked with Cabbage, Carrots and Potatoes

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 US for St. Patrick’s Day. This will teach you how to cook Corned Beef, resulting in a better technique to make a tender, well seasoned, moist and juicy meat.

CourseEntrée | Main, Family Style, Main Dish
CuisineBeer Cuisine, Comfort, Irish
Cooking Beer StyleAmerican Stout, English Stout, Irish Dry Stout
SeasonalFall Seasonal, Spring Seasonal, St Patrick’s Day, Summer Seasonal, Winter Seasonal
Food SectionBeef, Cabbage
Cooking MethodBoiling, Cooking with Beer, Slow Cooker | Crock-Pot, Sous Vide
BreweryAnderson Valley Brewing Co., Deschutes Brewery, Firestone Walker Brewing Co., Guinness, Merchant du Vin
KeywordCooking with Beer

Servings	Prep Time
1Large Corned Beef	20minute

Cook Time	Passive Time
2 1/2hour	5 – 8 days

Servings	Prep Time
1Large Corned Beef	20minute

Cook Time	Passive Time
2 1/2hour	5 – 8 days

Ingredients

Corned Beef Ingredients:

1teaspoon black peppercornswhole
1teaspoon coriander seedswhole
1teaspoon cloveswhole
1teaspoon mustard seedblack or yellow
1teaspoon Grains of Paradisewhole
2pints Stout Style Ale,such as Samuel Smith’s Oatmeal Stout, Barney Flats Oatmeal Stout or Guiness
3 – 5pound corned beef,store bought or my Stout Cured Corned Beef
waterenough to cover the meat by 2 inches

Vegetable Ingredients:

6 – 8each potatoes, red bliss or Yukon goldwashed and peeled
5each carrots, largepeeled and quartered
5each garlic, clovespeeled and sliced
1each onions, yellowpeeled and sliced
2each cabbage, green,heads quartered

Serving Sauces Ingredients:

1cup butter, clarified(optional)
1recipe Mustard Ale Saucerecipe HERE
1recipe Horseradish Ale Saucerecipe HERE

Instructions

Sous Vide Cooking Directions:

In a sauté pan over medium heat, add peppercorns, coriander, cloves, mustard seed and grains of paradise. Stir the spices until they start to pop and become very aromatic, about 3 minutes. Add the toasted spices to a bowl to cool.
Place the corned beef into a large bag, or split the corned beef into pieces that will fit into your size bags (even individual serving sizes). If you have a chamber style vacuum sealer, add enough stout beer to barely cover the meat, then add the spices, dividing among the number of bags. Seal on high.
If you have a ‘seal a meal’ style vacuum sealer, first freeze the stout beer in ice cube trays over night. Then add the ice cubes with the cured meat and divided amount of spices and seal. This will keep the beer in the bag and not be sucked out into the machine when sealing.
Set the Water bath Temperature: 136°F | 57.7°C for 72 hours 160°F | 71°C for 48 hours 180°F | 82°C for 8 hours 180°F | 82.2°C for 8 hours Place the sealed corned beef into the water bath and set the timer for that cooking temperature. I have experimented with other temperatures and cooking times, trying to achieve the most tender corned beef.
For the Vegetables: Vacuum seal (on high) the potatoes and carrots separately, adding a few tablespoons of butter, and seasoning with a sprinkle of salt and pepper. Add the potatoes and carrots bags to a 180°F | 82.2°C. The potatoes and carrots will take about an hour to fully cook. For the cabbage, first sauté the sliced onions in butter over medium heat, until they turn transparent, about 5 minutes. Add the sliced garlic and cook another minute. Then add the cabbage (slice for this version, removing the core) and stir to coat the cabbage in butter, and sauté until the cabbage turns a bright green color, about 4 – 5 minutes. Season with salt and pepper and it’s ready to serve.

Crock Pot Cooking Directions:

Remove the now corned beef into your crock pot. Add the stout beer and enough water to just cover the corned beef. In a sauté pan over medium heat, add peppercorns, coriander, cloves, mustard seed and grains of paradise. Stir the spices until they start to pop and become very aromatic, about 3 minutes. Add the toasted spices to the brisket and cover with a lid.
Most slow cooker | crock pots have two temperature settings. If set to the low setting, set the timer for 8 – 9 hours. The temperature for low (which varies depending on the brand and manufacturer can range from 190°F | 88°C – 200°F | 93°C. This is very similar to what temperature you would sous-vide brisket. The last 45 minutes of cooking, add the potatoes, carrots, onion and garlic. The last 20 minutes add the cabbage.
For high temperature setting, 290°F | 143°C – 315°F | 157°C, the corned beef will take around 3 1/2 – 4 1/2 hours to be tender and fully cooked. Add the potatoes, carrots, onion, garlic and cabbage the last 30 minutes of cooking.

Boiling Corned Beef Cooking Directions:

In a large Dutch oven or pot, placed over medium heat, add the black peppercorns, coriander seeds, cloves, mustard seeds and grains of paradise. Stir the spices until they start to pop and become very aromatic, about 3 – 4 minutes. Add the stout beer, then the brisket and enough water to cover the brisket.
Turn the heat to medium low, creating a gentle simmer, cover the pot with a lid and cook for about 3 hours or till the brisket is fork tender.
Prep the potatoes, carrots, onion and garlic cloves. About 2 ½ hours into the cooking of the brisket, add these vegetables to the pot and recover, checking the level of the cooking liquid; making sure there is enough to fully cover the meat and vegetables. About 15 minutes later, add the cabbage, and cook for another 15 minutes, or until the brisket and vegetables are fork tender.

Corned Beef Serving Directions:

When ready to serve, remove the corned beef from the cooking pot and transfer it to a large cutting board. Slice the meat across (perpendicular) to the grain of the meat, to make the corned beef more tender. If you cut the corned beef with the grain, it will be noticeably tougher. Place the sliced meat on a serving platter and add/arrange the strained vegetables. Use a few tablespoons of the cooking liquid to moisten the meat for presentation.
To enhance this classic feast, serve the Stout Cured Corned Beef with clarified butter (made with a clove of peeled garlic, Mustard Ale Sauce and/or Horseradish Ale Sauce.

Recipe Notes

Corned Beef and Cabbage Recipe Variations:

Instead of just potatoes, mix up the root vegetables with turnips, rutabagas, parsnips and | or leeks
Green cabbage is the go to cabbage, with this recipe. Yet trying Murdoc Cabbage, Savoy or Napa Cabbage will also work