1(3 pound)corned beef brisketwith spice packet (see notes if curing your own brisket)
1(12-oz) bottlebeer(see notes for suitable types of beer)
12ozginger beersee notes for specifics
1poundred potatoescut into 1 to 2 inch pieces
½poundcarrotspeeled, halved lengthwise and cut into 2 inch pieces
½small headgreen cabbagecut into 4 wedges (do not remove core)
2tablespoonsbutter
2tablespoonschopped parsley
salt and pepperto taste
1-2tablespoonsDijon mustardoptional
Instructions
Prepare meat for cooking: Remove corned beef from packaging and rinse under cold water. Pat dry with paper towels. Place in large pot or Dutch oven, fatty side facing up. Add beer, ginger beer and spices from packet. If needed, add water or beef broth to cover meat fully.
Cook meat: Place pot over high heat and bring to a boil. Reduce heat to a simmer. Cover pot with lid and cook for around 3 hours, or 50-60 minutes per pound of meat. Beef should be fork-tender when ready.
Cook vegetables: Once meat is tender, remove to a platter and tent with foil to rest. Place potatoes and carrots in beer broth, lay cabbage on top. Cover and simmer for 15-25 minutes, until vegetables are buttery.
Finish: Melt butter in wide pan. Remove vegetables from broth (do not discard broth). Add vegetables and chopped parsley to pan, very gently coat with butter (do not smash vegetables). Combine some of the cooking liquid with mustard, if desired.
Serve: Cut rested beef against the grain into ½ inch slices. Serve with vegetables and mustard-seasoned broth.
Notes
Ingredient notes
Pickling spices: If pickling your own brisket or using an uncured one, use a combination of black peppercorns, mustard seeds, coriander seeds, allspice berries, crushed cinnamon sticks, crushed bay leaves, whole cloves, and ground ginger – about ½ teaspoon of each.
Beer: Use a light ale for a less bitter taste. If preferring the bitterness, a dark stout can be used - though it does yield a different flavor. If not a fan of beer, a dry white wine can be used instead.
Ginger beer: Do not use ginger ale, use ginger beer. If not a fan, skip and use a second bottle of beer instead.
Recipe tips
Trimming fat: If brisket has a thick layer of fat, trim to a thin layer before cooking.
Rinsing: Do not skip rinsing beef after unwrapping, as leftover brine can make meat too salty.
Overcooking: Make sure liquids stay at a simmer. Cooking brisket too vigorously can yield tough meat.
Resting: Resting helps meat turn out very tender. Do not skip, even if only cooking meat without the vegetables.