St. Patrick's Day Beef Brisket
Share This Page

  • 1 McGinnis Sisters Corned Beef Brisket (uncooked)
  • 12 oz. bottle of Guinness stout or other beer
  • cold water
  • spice packet that is enclosed with your beef brisket
  • 1/2 large head green cabbage
  • 8 small new potatoes ( about 1-1/4 pounds), halved
  • freshly ground black pepper
Preheat the oven to 300F. Rinse corned beef brisket and discard juice that came in the bag. Place the corned beef in a large Dutch oven with a tight fitting lid; add beer and water until brisket is covered. Empty spice packet that came with your brisket into the pot. Bring to a boil slowly, uncovered, and skim away anything that accumulates on top. Cover and transfer pan to the oven, and braise until very tender., about 3 hours and 45 minutes. Transfer the corned beef to a cutting board and cover tightly with foil to keep warm.
Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20-30 minutes. Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes. Ladle some of the hot cooking liquid over the corned beef and season with pepper. Serve immediately with mustard or horseradish sauce.
Cook's Note: Leftover corned beef makes great corned beef hash. In fact, most of us make it just to make our morning-time favorite, corned beef hash with poached eggs.

Enjoy this collection of our family’s favorite tried and true recipes.

View More Recipes
Our Favorite Customers enjoy benefits such as e-mailed weekly specials, newsletters, recipes and more.

Become A Favorite Customer