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Corned Beef, Guinness & Cabbage

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~ 4 to 5 Lb. Corned Beef Flats or Rounds
~ 2 Cups Water
~ 1 12 Oz. Bottle Guinness
~ 2 Tbsp. Dijon Mustard, Divided
~ 1 Large Cabbage, Cut Into 8 Wedges
~ 3 Tbsp. Butter or Margarine
~ 1/2 Tsp. Dried Dill
~ 1/4 Cup Honey


In a deep pan or dutch oven, place corned beef, water and beer to cover meat. Cover pan and simmer 1 hour. (Do not boil.) Turn meat over and simmer another hour. Remove meat and cook cabbage for 15 minutes. Place beef on a rack in a broiler pan. Blend all other ingredients and boil for 3 minutes. Reserve some baste for cabbage. Placed drained cabbage wedges around the meat and and brush with baste sauce. Broil about 2 or 3 minutes. Remove, let meat rest about 10 minutes. Carve meat across the grain.


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