Irish-Inspired Drunken Corned Beef

This Irish-inspired recipe for drunken corned beef is a flavorful twist on the classic St. Patrick's Day dish. The beef is slow-cooked in a delicious broth infused with Guinness beer and spices, resulting in tender and flavorful meat. Serve it with a side of cabbage, potatoes, and carrots for a hearty and satisfying meal.

Ingredients

• 4 pounds corned beef brisket
• 6 cloves garlic, minced
• 1 medium onion, thinly sliced
• 4 carrots, peeled and cut into chunks
• 4 potatoes, peeled and cut into chunks
• 1 small head cabbage, cut into wedges
• 6 cups beef broth
• 1 cup Guinness beer
• 2 tablespoons brown sugar
• 1 tablespoon mustard seeds
• 1 tablespoon whole black peppercorns
• 1 bay leaf
• Salt and pepper, to taste

Directions

1. Rinse the corned beef brisket under cold water to remove any excess salt.
2. In a large Dutch oven or slow cooker, combine the minced garlic, onion, carrots, potatoes, cabbage, beef broth, Guinness beer, brown sugar, mustard seeds, black peppercorns, bay leaf, salt, and pepper.
3. Place the corned beef brisket on top of the vegetable mixture, fat side up.
4. Cover and cook on low heat for 6-8 hours in a slow cooker or 3-4 hours on the stovetop, until the meat is tender and easily falls apart with a fork.
5. Remove the corned beef brisket from the pot and let it rest for a few minutes before slicing.
6. Serve the sliced corned beef with the cooked vegetables and a ladle of the cooking broth.
7. Enjoy your delicious drunken corned beef!

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