From my kitchen to yours, here’s a cherished twist on a time-honored classic. As St. Paddy’s Day approaches, I find myself eagerly anticipating the irresistible allure of my Corned Beef and Cabbage recipe, this year uniquely braised in Liquid Riot’s Irish Goodbye Stout. This recipe isn’t just food—it’s an annual celebration, a nod to tradition infused with a local Maine twist
And even despite my yearly vow to indulge in this savory delight more often, tradition prevails, and I find myself waiting, with bated breath, for each March to roll around.
Join me in this delicious homage to patience, tradition, and local flavor.
Makes
8 servingsIngredients
- 3 lbs locally sourced corned beef brisket
- 1 bottle 12 oz Liquid Riot’s Irish Goodbye Stout
- 1 large onion peeled and quartered
- 4 cloves of garlic minced
- 4 large Maine potatoes peeled and quartered
- 4 carrots locally grown, peeled and cut into 3-inch pieces
- 1 head of cabbage locally sourced, cored and cut into wedges
- 2 tablespoons of Maine maple syrup
- 2 tablespoons apple cider vinegar
- Fresh herbs parsley, thyme, finely chopped for garnish
- Salt and pepper to taste
Instructions
- Preheat your oven to 325°F.
- Place the corned beef brisket in a large Dutch oven. Pour Liquid Riot’s Irish Goodbye Stout over the brisket, adding enough water to cover the meat if necessary.
- Add the onion quarters and minced garlic to the pot. Cover and bring to a simmer on the stove top, then transfer the Dutch oven to your preheated oven.
- Braise the brisket for about 3 hours, or until it is tender.
- Add the potatoes, carrots, and cabbage wedges to the pot. Drizzle the maple syrup and apple cider vinegar over the vegetables.
- Cover and return the pot to the oven. Continue cooking for another hour, or until the vegetables are tender.
- Adjust seasoning with salt and pepper, then transfer the corned beef to a cutting board, letting it rest before slicing.
- Serve the sliced corned beef surrounded by the braised vegetables, garnished with fresh herbs.
