Ingredients
330 ml all-purpose flour
1 (1.4 kg) corned beef brisket (with spice packet), excess fat trimmed and meat cut into 2.5 cm cubes
80 ml olive oil
680 g red potatoes, peeled and cubed
475 ml peeled and cubed parsnips
475 ml peeled and cubed carrots
1 extra large onion, cut into chunks
355 ml water
355 ml Irish stout beer
295 ml beef broth
1 head cabbage, cored and coarsely chopped
60 ml distilled white vinegar
Directions
Step 1
In a large bowl, combine the all-purpose flour and the cubed corned beef, tossing to coat the meat.
Step 2
In a large heavy pot or Dutch oven over medium heat, heat the olive oil. Add the beef cubes and brown them on all sides for about 10 minutes. Sprinkle the spice packet over the meat, then add the potatoes, parsnips, carrots, and onion. Pour in the water, Irish stout beer, beef broth, and any unused flour. Stir to combine and bring to a boil.
Step 3
Reduce the heat to low and simmer for 2 to 2 1/2 hours, or until the corned beef is very tender and the stew has thickened.
Step 4
Add the chopped cabbage to the stew and simmer until tender, which should take about 15 minutes. Stir in the vinegar.