Ingredients Jump to Instructions ↓

  1. 1 5 lb. Corned Beef Brisket

  2. 1 12 oz. bottle of dark beer

  3. 4 large carrots, halved crosswise

  4. 2 medium onions, each studded with

  5. 3 cloves

  6. 2 medium celery stalks, halved crosswise

  7. 3 large leeks, halved lengthwise

  8. 1 green cabbage (about 3 pounds) cored and cut into 6 wedges

  9. 1/4 cup 1 tbsp chopped fresh parsley, divided

  10. Salt and freshly ground black pepper, to taste

  11. 1/4 cup firmly packed dark brown sugar

  12. 1/4 cup Dijon-style mustard

Instructions Jump to Ingredients ↑

  1. Place beef in a large Dutch oven. Add beer and enough cold water to cover the beef.

  2. Add the carrots, onions and celery. Bring to a boil over medium-high heat.

  3. Reduce heat to low; cover and simmer, turning beef every 45 minutes until it is fork tender, 2 ½ to 3 hours.

  4. Preheat the oven to 350 °. Transfer the corned beef to a shallow baking pan, fat-side up. Cover with foil and set aside.

  5. Using a colander, strain broth from the pot; discard vegetables. Set aside 1 cup of broth.

  6. Return the remaining broth to the pot; add leeks, cabbage, ¼ cup of parsley, and salt and pepper to taste. Bring to a boil over high heat.

  7. Reduce heat to medium-low; cover and simmer until the vegetables are tender, about 30 minutes. Strain and discard broth; set aside vegetables.

  8. In a small bowl, combine the brown sugar and mustard; mix well. Trim any excess fat off of the beef and then spread the glaze over it evenly.

  9. Return the beef to the baking pan; pour the reserved broth over the beef. Bake beef for 15 minutes, and then remove from the oven.

  10. Using a sharp carving knife cut corned beef crosswise into thin slices.

  11. Transfer sliced beef to a large serving platter and surround it with the leeks and cabbage.

  12. Just before serving, reheat the reserved broth in a small saucepan over medium-high heat; drizzle 2 tbsp over the beef and then sprinkle it with the remaining parsley.

  13. Transfer any remaining broth to a gravy boat and serve immediately with the corned beef.


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