Guinness Corned Beef

Place corned beef, fat side down, in a large Dutch oven. Coat the top with half of the brown sugar. Flip the brisket over and coat the fatty side with the remaining brown sugar. Pour the Guinness around the meat, adding just enough beef broth till brisket is almost completely immersed. The fatty top of the brisket will be visible above the liquid. Reserve remaining broth for later.

Sprinkle the contents of the spice packet over the brisket. Place Dutch oven over high heat and bring to a boil. Reduce to low, cover pot, and simmer for 3 hours.

Remove cooked brisket to a cutting board and cover with foil. Add carrots and potatoes to the cooking liquid in the Dutch oven, adding remaining beef broth so that vegetables are almost covered. Increase heat to high to bring to a boil. Reduce heat to medium-low, cover pot and simmer vegetables till fork tender, about 25 minutes.

Meanwhile, cut cabbage into about 6 sections. Remove cooked vegetables to a serving dish and place sections of cabbage into the cooking liquid. Bring to a boil, then reduce heat and simmer, covered, for about 5 minutes or until cabbage has softened. Remove cabbage to serving dish. Dot vegetables and cabbage with a little butter and season with salt.

Slice off fatty layer from corned beef and slice into 1/2″ slices. Serve with cabbage, carrots, and potatoes with butter, salt, and pepper on the side.