"A delightful hearty corned beef stew; complex flavors from the corned beef spice packet and addition of vinegar. It makes a wonderful leftover." — BobBlum
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1 (3 pound)
corned beef brisket (with spice packet), excess fat trimmed and meat cut into 1-inch cubes
1 1/2 pounds
red potatoes, peeled and cubed
peeled and cubed parsnips
peeled and cubed carrots
1 extra large
onion, cut into chunks
1 1/2 cups
1 (12 fluid ounce) can or bottle
Irish stout beer
1 (10.5 ounce) can
cabbage, cored and coarsely chopped
distilled white vinegar
Stew is always a 'whatever I have' mosh pot in my kitchen. With that said I am rating this with a few substitutes but really do not think it changes the outcome except for minor personal tastes. I used raw apple cider vinegar instead of white vinegar, regular beer, no parsnips and added peas at the end. Absolutely loved it, had a reminisce flavor of sauerkraut which goes hand-in-hand with corned beef.
I haven't tried this as of yet, but I know it will be wonderful I can smell it cooking already. Thanks for the recipe..
Wonderful recipe! It was a huge hit. I added 6 garlic cloves, 1 TBS pickling spice & homemade beef broth.
I made this for our St. Patrick's Day Sunday dinner. We had our Mexican friends over and they loved it! Even my daughter, who didn't think she'd like it ate a bowl. I didn't really make any changes to this at all, just made it as is. I made a loaf of soda bread and had a bowl of fresh strawberries and grapes and dinner was a huge hit with young and old alike! The 7-year old Mexican boy proclaimed we were all leprechauns now!
* Percent Daily Values are based on a 2,000 calorie diet.
Raleys Irish Corned Beef Stew
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 214
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