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Guinness Braised Corned Beef and Cabbage

 
One serving costs about $2.94 One serving costs about $2.94

$2.94 per serving

6 people like this recipe

6 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 father's day,st patricks day,dairy-free,healthy,dairy free lunch,main course,main dish,dinner European,Irish
spoonacular Score:88%

Spoonacular Score: 88%

 

Guinness Braised Corned Beef and Cabbage requires approximately approximately 45 minutes from start to finish. This recipe serves 6. This main course has 541 calories, 30g of protein, and 23g of fat per serving. For $2.94 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. 6 people have tried and liked this recipe. It can be enjoyed any time, but it is especially good for st. patrick day. This recipe from Foodista requires corned beef brisket, carrots, garlic, and brown sugar. This recipe is typical of European cuisine. It is a good option if you're following a dairy free diet. With a spoonacular score of 89%, this dish is great. Guinness Corned Beef and Cabbage, Guinness Corned Beef and Cabbage, and guinness corned beef and cabbage are very similar to this recipe.

Ingredients

Servings:
2 lb
2 lb corned beef brisket
corned beef brisket
1 lb
1 lb carrots
carrots
1 lb
1 lb parsnips
parsnips
3 large
3 large potatoes
potatoes
2 cloves
2 cloves garlic
garlic
2 cups
2 cups guinness
guinness
2 cups
2 cups beef broth
beef broth
2 Tbsps
2 Tbsps Spice Rub
Spice Rub
1 Tbsp
1 Tbsp brown sugar
brown sugar
1
1  bay leaf
bay leaf
3
3  honey mustard
honey mustard
2 lb corned beef brisket
2 lb
corned beef brisket
1 lb carrots
1 lb
carrots
1 lb parsnips
1 lb
parsnips
3 large potatoes
3 large
potatoes
2 cloves garlic
2 cloves
garlic
2 cups guinness
2 cups
guinness
2 cups beef broth
2 cups
beef broth
2 Tbsps Spice Rub
2 Tbsps
Spice Rub
1 Tbsp brown sugar
1 Tbsp
brown sugar
1  bay leaf
1
bay leaf
3  honey mustard
3
honey mustard

Equipment

cutting board
cutting board
gravy boat
gravy boat
ladle
ladle
aluminum foil
aluminum foil
oven
oven
pot
pot
cutting board
cutting board
gravy boat
gravy boat
ladle
ladle
aluminum foil
aluminum foil
oven
oven
pot
pot


Instructions

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. Heat 1 TBSP oil in a large, shallow oven-safe pot over medium-high heat. 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. Remove beef to a plate. Pour guinness into the pot to deglaze. Scrape up any browned bits. Add beef broth, pickling spice, brown sugar, bay leaf, and minced garlic. Bring mixture up to a simmer. Return the beef to the pot with any additional juices that have accumulated on the plate. Cover the pot and place on the bottom rack in your oven. Bake for 2 1/2 - 3 hours, or until a fork can easily be inserted into the meat. Baste the meat with the surrounding juices every 30 minutes or so. After 2 hours, add carrots, parsnips, and potatoes to the pot. They will only take about 25-30 minutes of simmering to cook. Remove pot from the oven. 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). Remove vegetables and arrange them on a serving platter. Cover with foil. Place the pot on the burner and bring sauce to a boil. Add cabbage and cook for about 7 minutes, until it has softened. Place the cabbage on the serving platter with the other vegetables. Strain the sauce in the pot and stir in 2 or 3 TBSP of spicy honey mustard until dissolved. Place in a small dish or gravy boat with a ladle and serve alongside the beef. 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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.94
Ingredient
2 pounds corned beef brisket
1 pound carrots
1 pound parsnips
3 larges potatoes
2 cloves garlic
2 cups guinness
2 cups beef broth
2 tablespoons Spice Rub
1 tablespoon brown sugar
1 bay leaf
3 honey mustard
Price
$10.06
$0.80
$1.50
$1.48
$0.13
$2.18
$1.14
$0.27
$0.04
$0.02
$0.02
$17.64

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • If a recipe doesn't specify whether you should use light brown sugar or dark brown sugar, just use whatever you have on hand or prefer. The difference is that dark brown sugar has more molasses and thus a stronger flavor.

  • Store potatoes and sweet potatoes in a cool, dark place, and never put them in the refrigerator. At cold temperatures, the starch in potatoes is turned into sugar, affecting their flavor. For more information about selecting and storing potatoes, check out this lesson about potatoes in the academy.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • get more cooking tips

Green Tips

  • Choose organic, grassfed beef whenever possible. If you're worried about your grocery budget, try eating a few vegetarian meals so you can afford better meat!

Disclaimer

Nutritional Information

Quickview
540 Calories
29g Protein
23g Total Fat
49g Carbs
63% Health Score
Limit These
Calories
540
27%

Fat
23g
36%

  Saturated Fat
7g
46%

Carbohydrates
49g
17%

  Sugar
9g
10%

Cholesterol
81mg
27%

Sodium
2219mg
97%

Get Enough Of These
Protein
29g
60%

Vitamin A
12665IU
253%

Vitamin C
79mg
97%

Manganese
1mg
90%

Iron
9mg
55%

Vitamin B6
1mg
55%

Copper
1mg
54%

Potassium
1795mg
51%

Vitamin B3
9mg
47%

Vitamin B12
2µg
46%

Selenium
31µg
45%

Fiber
10g
42%

Zinc
5mg
38%

Vitamin K
37µg
36%

Phosphorus
341mg
34%

Folate
107µg
27%

Magnesium
99mg
25%

Vitamin B2
0.41mg
24%

Vitamin B5
2mg
21%

Vitamin B1
0.23mg
15%

Calcium
139mg
14%

Vitamin E
1mg
11%

covered percent of daily need

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