Nothin’ Says St. Paddy’s Day Like CB&C and Beer

Corned Beef and Cabbage (CB&C) and Some Interesting Applications for Guinness Stout

Faith and begorrah, if it isn’t just about St. Paddy’s Day again. Well, what say we visit all things corned beef and cabbage (CB&C) and some interesting applications for Guinness Stout? We thought you’d say yes, so here we go.

In a recent story published March 3 on, we learned from the fine folks at Omaha Steaks that “regardless of family roots or Irish heritage, the holiday is more about food and family than drinking.” Hmmmm, we thought, but we read on: “More than 30 percent of respondents said they celebrate at home or at friend and family members’ houses, while less than 14 percent celebrate at a bar or local pub.”

OK, then… but how do we celebrate if it’s not with green beer? Our friend Tyler Florence, he of boyish good looks and devastatingly wonderful kitchen prowess, provided us with the perfect answer in his corned beef and cabbage recipe. Oh my, Erin go bragh and whoop-de-doo, this is outstanding. It looks daunting, but it’s actually categorized as “easy” on the web site. You be the judge; just know it’s so very worth it. Here’s the recipe as well as a link to Tyler.

Corned Beef and Cabbage


For the brine:

1 c kosher salt

1 c brown sugar

1 1/2 Tbs whole coriander

1 1/2 Tbs whole mustard seeds

1 1/2 Tbs whole black peppercorns

1 1/2 Tbs whole allspice

4 sprigs fresh marjoram

4 sprigs fresh thyme leaves

2 bay leaves

1 (2 1/2 to 3 lb) brisket

3 Tbs extra-virgin olive oil

1 onion, halved

6 carrots, coarsely chopped

1 head celery including leaves, coarsely chopped

1 head garlic, halved

3 sprigs fresh marjoram

2 bay leaves

1 small cabbage cut into 6 to 8 wedges

Herbed Root Vegetables, recipe follows

Herbed Root Vegetables:

2 Tbs extra-virgin olive oil

2 Tbs unsalted butter

1 lb new potatoes, scrubbed

1 lb baby carrots, trimmed and scrubbed

1 lb baby turnips, trimmed and scrubbed

1 lb baby parsnips, trimmed and scrubbed

Kosher salt and freshly ground black pepper

Herb Butter:

1/2 lb unsalted butter, softened

1/2 c mixed chopped fresh herbs like thyme, mint, chives, parsley, or chervil

Kosher salt and freshly ground black pepper


For the brine:

Combine all the brine ingredients, except the brisket, in a large non-reactive bowl.

Add the brisket (you may have to cut it into 2 pieces) and rub the spice mix into the meat.

Pour cold water over until the meat is covered.

Weight the brisket down with a small plate so that it is completely submerged; cover and refrigerate. The meat can be brined overnight or as long as 10 days. The longer the brining the more pickled the meat.

Heat the oven to 300 degrees F.

Heat a large pot or Dutch oven over medium-high heat and add the olive oil.

Add the onion, carrots, celery, garlic, marjoram, and bay leaves and cook until starting to soften, about 10 minutes.

Remove the meat from the brine and rinse it well.

Set the meat on top of the vegetables and add water to just cover the meat.

Bring to a boil skimming any foam that surfaces.

Reduce the heat to a simmer, place the lid on the pot, and cook for 15 minutes.

Add the cabbage pieces, cover, and put it into the oven; cook for 3 hours.

Remove the meat, cover it with foil, and let it rest for 20 minutes.

Cut the fat off the corned beef, slice the meat against the grain, and serve it in shallow bowls with the cabbage wedges, some cooking liquid, and the Herbed Root Vegetables.

Herb Butter:

Put the olive oil and butter into a large pot over medium-high heat.

Add the vegetables and toss to coat them well with the fat; season with salt and pepper.

Add 1 c water and bring to a boil.

Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.

Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.

To serve, spread some Herb Butter in the bottom of a bowl.

Add the hot vegetables and dot with more Herb Butter.

Moisten with some of the cooking liquid and serve.

Yield: 6 to 8 servings

Now, for the pot o’ gold! Guinness Cake!! Research goddess Molly says she is definitely going to whip this baby up to celebrate her Irishness. Who loves ya, baby?, that’s who! 

Guinness Cake


3 1/2 c all-purpose flour

2 tsp cinnamon

1 tsp mace

1 tsp ground ginger

1 c butter or margarine, cut into cubes

1 c seedless raisins

1 c golden raisins

1 c finely chopped citron, candied orange or lemon peel

Grated rind of 1 lemon

1 3/4 c soft brown sugar (dark brown works better)

1 1/2 tsp baking soda

2/3 c Guinness or other stout

4 eggs, beaten 


Make sure you have a 9-inch springform pan, or a 9-inch round or square pan with high sides (3 inches high or so) on hand for this, K? 

Preheat the oven to 325° F / 160° C.

Line the bottom and sides of the cake pan with waxed paper (butter the sides a little to help the wax paper stick), and brush with a little melted butter or margarine.

Sift the flour and spices and half the baking soda together into a large bowl or food processor with the metal blade fitted.

Mix well or pulse until combined.

Cut the butter into the flour mixture with a pastry blender, or pulse, until the mixture resembles coarse breadcrumbs.

Add the fruit, lemon rind and sugar, and stir or pulse to combine. (If using the food processor, you can pulse the mixture a little more to chop the fruit more finely.)

Add the beaten egg to the mixture and mix or pulse briefly again.

Dissolve the remaining baking soda in the Guinness; then add this to the mixture as well and stir or pulse until well combined.




Twitter EdgyPlate