Guinness Braised Corned Beef and Cabbage

Season both sides of the corned beef liberally with pepper. The corning of the beef makes the beef salty enough, so no need to add more.

2 min

Heat 1 TBSP oil in a large, shallow oven-safe pot over medium-high heat.

2 min

Add beef and sear each side for about 3 minutes, just to develop a nice brown crust. This will seal in the beef's juices.

2 min

Remove beef to a plate.

2 min

Pour guinness into the pot to deglaze. Scrape up any browned bits.

2 min

Add beef broth, pickling spice, brown sugar, bay leaf, and minced garlic. Bring mixture up to a simmer.

2 min

Return the beef to the pot with any additional juices that have accumulated on the plate.

2 min

Cover the pot and place on the bottom rack in your oven.

2 min

Bake for 2 1/2 - 3 hours, or until a fork can easily be inserted into the meat.

2 min

Baste the meat with the surrounding juices every 30 minutes or so.

2 min

After 2 hours, add carrots, parsnips, and potatoes to the pot. They will only take about 25-30 minutes of simmering to cook.

2 min

Remove pot from the oven.

2 min

Place beef on a cutting board and let it rest for 15 minutes before carving into thin slices (cut against the grain of the meat).

2 min

Remove vegetables and arrange them on a serving platter. Cover with foil.

2 min

Place the pot on the burner and bring sauce to a boil.

2 min

Add cabbage and cook for about 7 minutes, until it has softened.

2 min

Place the cabbage on the serving platter with the other vegetables.

2 min

Strain the sauce in the pot and stir in 2 or 3 TBSP of spicy honey mustard until dissolved.

2 min

Place in a small dish or gravy boat with a ladle and serve alongside the beef.

2 min

After slicing the beef and arranging it on the serving platter, ladle the guinness mustard sauce over the top to rehydrate and glaze the beef and vegetables.

2 min