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Corned Beef And Cabbage

3 hr 40 min
20 min prep
3 hr 20 min cook

Serves 8

27gCarbs
27gFat
29gProtein

Ingredients

  • 2 1/2 lb Corned beef
  • 1 Guinness Stout
  • 1 Fresh green cabbage, head
  • 1 1/2 lb Baby red potatoes, size C
  • 4 Medium Fresh carrots
  • 1 Bacon jam

Shop ingredients

  • Item, Fresh Premium Corned Beef Brisket. Quantity: 1 each. Price: $16.54.
    Fresh Premium Corned Beef Brisket
    2 1/2 lb needed

    $16.54

    Adjust quantity
  • Item, Guinness Extra Stout Beer 6 pk Bottles. Quantity: 1 each. Price: $11.16.
    Guinness Extra Stout Beer 6 pk Bottles
    1 item needed

    $11.16

    Adjust quantity
  • Item, Fresh Green Cabbage. Quantity: 1 each. Price: $1.87.
    Fresh Green Cabbage
    1 item needed

    $1.87

    Adjust quantity
  • Item, Season's Select Fresh Baby Red Potatoes. Quantity: 1 each. Price: $4.14.
    Season's Select Fresh Baby Red Potatoes
    1 1/2 lb needed

    $4.14

    Adjust quantity
  • Item, H-E-B Organics Fresh Whole Carrots. Quantity: 1 each. Price: $2.04.
    H-E-B Organics Fresh Whole Carrots
    4 items needed

    $2.04

    Adjust quantity
  • Item, Better Than Good Bacon Jam. Quantity: 1 each. Price: $7.27.
    Better Than Good Bacon Jam
    1 item needed

    $7.27

    Adjust quantity

Instructions

  1. Remove brisket from packaging. Place in a 6-quart stockpot or Dutch oven, fat-side up.
  2. Brown brisket in 6 qt Dutch oven. Pour Guinness into pot, and sprinkle contents of seasoning packet into water. Cover and bring to a boil over medium-high heat.
  3. Reduce heat to low and simmer 2 1/2 hours.
  4. Meanwhile, remove outer leaves from cabbage and discard. Cut cabbage in quarters and remove core; cut each quarter in thick slices.
  5. Wash potatoes and cut in chunks, peel carrots and cut into 1-inch pieces.
  6. After brisket cooks 2 1/2-3 hours, add potatoes and carrots and lay cabbage over top. Bring the liquid to a boil again, then reduce heat to low and simmer for 30 minutes. Spread Bacon Jam over cabbage and vegetables. Cook 5 minutes to glaze.
  7. Transfer vegetables to a bowl or platter and cover to keep warm, test roast tenderness and cook 15-30 additional minutes if needed until fork-tender.
  8. Transfer roast to a cutting board, and carve across grain into 1/4-inch thick slices and serve.
  9. Happy Cooking!!

Nutrition

Nutrition Facts

8 servings

  • Amount Per Serving
    Calories
    480
  • % Daily Value*
  • Total Fat
    • 27g
    • 42%
  • Saturated Fat
    • 9g
    • 45%
  • Trans Fat
    • 0g
  • Cholesterol
    • 140mg
    • 47%
  • Sodium
    • 1440mg
    • 60%
  • Total Carbohydrate
    • 27g
    • 9%
  • Dietary Fiber
    • 5g
  • Sugars
    • 7g
  • Protein
    • 29g
  • Vitamin C
    • 130%
  • Calcium
    • 8%
  • Iron
    • 20%
  • Vitamin A
    • 80%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Disclaimer

This information is provided for educational purposes only, and the values are estimates.

We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes. Recipes are not regulated by the FDA and may not meet the FDA guidelines on claims including allergens.

Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.

Consult a healthcare provider for nutritional guidance specific to your needs.

Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.