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Ingredients
Scale
- 24 ounces baby gold potatoes, halved
- 1 lb. baby carrots
- 1 small head green cabbage, cored and cut into wedges
- 1 (14 ounce) bag frozen pearl white onions
- ½ cup guinness beer
- 1 (3½ to 4 lb.) pre-brined corned beef brisket
- 2 tablespoons packed light brown sugar
- optional garnish: chopped fresh parsley
Instructions
- Preheat the oven to 350°F and arrange the potatoes, carrots, cabbage, and onions in a large Dutch oven.
- Pour the guinness beer or beef broth over the arranged vegetables.
- Rub the brown sugar over the brisket and sprinkle seasoning from the spice packet on top. Place the brisket fat-side up on the vegetables.
- Cover the Dutch oven and bake for about 3 hours, or until the brisket is fork-tender and reaches 195 to 205°F. Adjust cooking time for larger briskets as needed.
- After baking, let the brisket rest for 5 to 10 minutes before slicing against the grain and serving with the vegetables and garnished with parsley.
Notes
Make sure the brisket is fat-side up for optimal cooking.
Ensure the internal temperature is between 195 to 205°F for the best texture.
Adjust baking time for larger briskets to ensure tenderness.
- Prep Time: 10 minutes
- Cook Time: 200 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 4g
- Sodium: 1380mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 90mg