Irish American Corned Beef and Cabbage with Guinness, Potatoes and Carrots

A traditional Irish American corned beef brisket simmered with Guinness, cabbage, gold potatoes, and carrots. The dish that crossed an ocean and became a celebration.

Mar 17, 2024

Jennifer Ann Blair writes about food, wine, and the stories that live in recipe boxes.

The cow was once a symbol of wealth among the Celts until the English conquered Ireland. Then the cow became a food commodity. It was too expensive for the Irish. International trade and the potato famine sent the beef and the Irish to the New World. The Irish Americans purchased the more affordable beef from their Eastern European Jewish neighbors: Kosher Brisket. Corned beef became an American tradition.

The Irish flag is green, white, and orange. Green represents the Catholics, orange the Protestants, and white, peace between the two. Very traditional Irish still choose to leave the carrots out of their corned beef dish. Since I’m Irish and English, I made a truce with myself and included the carrots.

My family honors this dish every March, on St. Patrick’s Day, either in the kitchen or at a pub. Ours always included the Irish priests from our church and neighbors up and down Nordina Drive. While some questioned our Irish roots, I was sure of them. I found them in Northern Ireland, Leinster, Connacht, Donegal, and Munster. They celebrate the holiday but not the dish, as it’s not theirs. It’s ours.

Notes

Flat cut brisket cooks more evenly than point cut and slices cleaner against the grain.

If your brisket starts to float, use a porcelain plate to hold it down. Porcelain is heat-resistant and won’t release harmful substances. Be careful when removing it from the pot. It will be hot.

The Guinness Draught Stout adds depth and a slight bitterness that balances the salt in the brisket. It also elevates the meal when served alongside the dish.

Save the broth. It’s extraordinary the next day as a base for soup.

Sláinte