Recipes & Food Styling

Corned Beef and Cabbage for St. Patrick’s Day!

Bathed in Guinness extra stout and smothered in vegetables in a Dutch oven in the stove for 5 hours, this is one of the best corned beef meals for St. Patrick’s Day! 

I could not resist this beautiful cut of grass-fed corned beef at the Wausau Winter Farmers Market on Saturday. The beef is from cattle raised by Prairie Pastured Beef in Junction City. The cabbage and carrots were grown at Stoney Acres Farm in Athens. 

Guinness Extra Stout-Braised Corned Beef and Cabbage
4 pounds corned beef

4 pints Guinness extra stout

3 medium red onions

3 medium celery stalks

3 medium carrots

1 small head green cabbage

3 medium russet potatoes 

Preheat the oven to 375° F

Cut the onions into quarters, and place them in the Dutch oven. Place the beef on top of the onions. Cover the onions and beef with the beer. Cover the Dutch oven, and place it in the oven. 

Cook the beef and onions for 3 hours. Remove the Dutch oven from the stove, and use tongs to flip the beef over. Arrange the remaining vegetables around the beef and return the Dutch oven to the stove to cook until the beef reaches at least 160° F. about 1 hour. 

Remove the Dutch oven, and set on the counter to cool enough to serve. Serve with an ice cold pint of Guinness!