Prep Time: 30 min.

Cook Time: 4 - 6 hr.

Yield: 6 - 8 servings

ingredients For the Corned Beef

2 bottles Guinness Draught

½ cup brown sugar

3 cups beef broth

2 tablespoons Worcestershire sauce

4-6 pound flat corned beef (thoroughly rinsed)

1 cheesecloth spice bag

2 Bay leaves (in the spice bag)

1 tablespoon pickling spice (in the spice bag)

2 tablespoons black peppercorns (in the spice bag)

1 large Vidalia onion, peeled & quartered

8 garlic cloves peeled


ingredients For the VEGETABLES

3 tablespoons bacon fat

1 head green cabbage

6 carrots peeled & cut into chunks

8 new red potatoes, unpeeled & quartered


This recipe works well either on the stove, oven or slow cooker

 Preheat oven to 350F.

In a large Dutch oven, whisk together the draught beer, Worcestershire sauce, brown sugar & beef broth. Add the brisket, it should be completely covered by the beer & broth.  Add the pickling spice, peppercorns & Bay leaves in a spice bag, onion and garlic. Bring to a simmer on the stovetop, uncovered

Once it begins simmering, cover the pot and place in oven to roast for 4 -6 hours, turning the meat once during the halfway point. Remove from oven. Spoon out 2–3 cups of the corned beef braising liquid to cook the cabbage and veggies.

To make the vegetables, cut the cabbage into 8 wedges. In a separate large & wide pot, heat up bacon fat on medium-high heat. When hot, add the cabbage wedges and cook until browned, about a 3-4 minutes. Turn to brown the other side. Add in the carrots and potatoes. Pour in the reserved corned beef cooking liquid, bring to a simmer and cover the pot. Turn the heat to low and let cook for 10-15 minutes. Use tongs or a large spoon to carefully remove the cabbage and reserve. Continue cooking the carrots and potato another 5-10 minutes or cooked though (pierce with a fork to check for doneness).

Slice up the corned beef and serve with the cabbage and vegetables. Pour a bit of the sauce over the corned beef just before serving. Best served with Creamy Horseradish Sauce (see recipe below), whole grain Dijon mustard and malt vinegar.



1/2 cup heavy cream

1/4 cup sour cream

1/4 cup drained prepared horseradish

Dash hot sauce

Salt & pepper to taste

Whisk all ingredients together, chill before using





New England Boiled Dinner

You don’t have to be Irish to enjoy this traditional Maine dish. An easy meal that doesn’t sacrifice heartiness, New England Boiled Dinner is more than just corned beef and cabbage - onions, potatoes and carrots add color and pizzazz to this ultimate one-pot comfort food. This zesty & tangy version uses Guinness Draught beer for a pleasant malty flavor. “Don’t throw away the stock: save it for leftovers - Corned Beef & Cabbage Stew,” said a thrifty Mainer!