Recently, I received a Food Wish for a traditional creamed cod dish (which, by the way, was one of my childhood favorites), but instead of making the dish as directed, I thought I’d try to make it a little fancier and more elegant by serving the same ingredients, essentially, in individual-sized, gorgeously browned and bubbling gratin form. I won’t give away the conclusion, but I was quite pleased with the outcome!
| Prep Time: | 30 mins |
| Cook Time: | 2 hrs 10 mins |
| Total Time: | 2 hrs 40 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ⅓ cup all-purpose flour
- 1 (3 pound) corned beef brisket (with spice packet), excess fat trimmed and meat cut into 1-inch cubes
- ⅓ cup olive oil
- 1 ½ pounds red potatoes, peeled and cubed
- 2 cups peeled and cubed parsnips
- 2 cups peeled and cubed carrots
- 1 extra large onion, cut into chunks
- 1 ½ cups water
- 1 (12 fluid ounce) can or bottle Irish stout beer
- 1 (10.5 ounce) can beef broth
- 1 head cabbage, cored and coarsely chopped
- ¼ cup distilled white vinegar
Instructions
- Place flour into a large bowl; toss corned beef cubes in flour to coat.
- Heat olive oil in a large heavy pot or Dutch oven over medium heat and brown corned beef cubes on all sides, about 10 minutes.
- Sprinkle the spice packet from the corned beef over the meat; mix in potatoes, parsnips, carrots, onion, water, stout beer, beef broth, and any unused flour; stir to combine. Bring to a boil.
- Reduce heat to low and simmer until corned beef is very tender and the stew has thickened, 2 to 2 1/2 hours.
- Mix cabbage into the stew and simmer until tender, about 15 minutes. Stir in vinegar.
Nutrition Facts
| Calories | 440 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 73 mg |
| Dietary Fiber | 9 g |
| Protein | 19 g |
| Saturated Fat | 6 g |
| Sodium | 1027 mg |
| Sugars | 11 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Tried it out on my family before taking (a double batch) to the Hiking Social Club in March 2020. Everyone loved it!
DID NOT care for the “off taste” the stout beer gave it. It became more of a sour taste than the “pickled” taste of corned beef.
Love this! Just curious, anyone made this in an instant pot?
I thought this was delish. I saved it and will make it again.
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!
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.
Wonderful recipe! It was a huge hit. I added 6 garlic cloves, 1 TBS pickling spice & homemade beef broth.
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..