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Makes

8 servings

Ingredients

  • 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.