Ingredients

The following ingredients have 6 Servings
  • 3 to 4 pounds corned beef ((flat cut with spice packet))
  • 12 ounces beer ((amber ale or lager))
  • 2 bay leaves
  • 6 red potatoes (chopped into large pieces)
  • 6 carrots (peeled and chopped into large pieces)
  • 1 head green cabbage (cut into wedges)

Instruction

  • Remove corned beef brisket from the package and set aside spice packet. Place corned beef in a 6-quart dutch oven. Add beer and enough water to cover the corned beef completely. Sprinkle spice packet over top and add bay leaves.
  • Cover and bring to a boil over high heat. Reduce heat to medium-low and simmer for 2 hours. (I flipped my corned beef about halfway through.)
  • Add potatoes and carrots to the pot, cover, and simmer for 30 minutes.
  • Add cabbage, cover pot, and simmer for another 15 minutes.
  • Remove corned beef to a cutting board to rest for 10 minutes. Remove vegetables from pot and transfer to a serving platter or bowl. Discard bay leaves.
  • Slice corned beef and plate with vegetables or on its own. Spoon a little of the cooking liquid over the top of the corned beef. Serve immediately.