The Ultimate Boulder-Style Corned Beef and Cabbage Recipe

Corned beef and cabbage—a dish rich in tradition—gets the Boulder treatment with high-quality, locally sourced ingredients and a touch of creative flair. Whether you’re celebrating St. Patrick’s Day or just craving a comforting meal, this ultimate Boulder-style recipe brings together the best flavors with a fresh, farm-to-table approach.

Why This Recipe Stands Out

Boulder’s food scene is all about quality, and that’s exactly what makes this version of corned beef and cabbage special. Instead of using just any store-bought brisket, we opt for locally raised, grass-fed beef. Instead of plain old boiled cabbage, we bring in vibrant, organic vegetables straight from the farmers’ market. And in true Boulder fashion, we add a craft beer twist to give the dish even more depth.

Follow this simple yet flavorful recipe to create the ultimate corned beef and cabbage meal, Boulder-style.

Boulder-Style Corned Beef and Cabbage Recipe

Ingredients:

For the Corned Beef:

• 4 lb grass-fed corned beef brisket (with spice packet)
• 1 bottle of Boulder-brewed stout or amber ale
• 4 cups filtered water
• 1 large yellow onion, quartered
• 4 cloves garlic, smashed
• 2 bay leaves
• 1 tsp black peppercorns

For the Vegetables:

• 1 small organic green cabbage, cut into wedges
• 4 large organic carrots, peeled and chopped
• 6 small golden potatoes, halved
• 1 tbsp grass-fed butter or olive oil
• Salt and pepper to taste

For the Boulder Twist (Optional):

• 1 tsp smoked paprika for added depth
• 1/2 tsp crushed red pepper flakes for a mild kick
• Fresh parsley, chopped, for garnish

Instructions:

1. Prepare the Corned Beef:

   • Place the corned beef brisket in a large pot or Dutch oven.
   • Pour in the Boulder-brewed stout and enough water to just cover the meat.
   • Add the onion, garlic, bay leaves, black peppercorns, and the spice packet that came with the corned beef.
   • Bring to a boil, then reduce heat to low. Cover and simmer for about 3 hours, or until the beef is fork-tender.

2. Cook the Vegetables:

   • About 45 minutes before the corned beef is done, add the carrots and potatoes to the pot. Let them cook until tender.
   • About 20 minutes before serving, add the cabbage wedges. Simmer until the cabbage is soft but not overcooked.

3. Sear for Extra Flavor (Optional Boulder Touch!):

   • Remove the corned beef from the pot and let it rest for 10 minutes.
   • For a slightly crispy, caramelized finish, heat a skillet over medium-high heat and sear the corned beef for 1-2 minutes per side.

4. Serve and Enjoy:

   • Slice the corned beef against the grain into thin pieces.
   • Plate the meat alongside the cabbage, carrots, and potatoes.
   • Drizzle a little cooking broth over the top for extra moisture and flavor.
   • Garnish with fresh parsley and serve with coarse mustard or horseradish for an extra punch.

Boulder’s Perfect Pairing

No Boulder-inspired meal would be complete without a perfect drink pairing. Enjoy this dish with a local craft beer (a malty amber ale or stout pairs beautifully), a crisp dry cider, or even a cup of herbal green tea if you’re keeping things light.

Final Thoughts: A St. Paddy’s Day Staple, Boulder-Style

Whether you’re celebrating St. Patrick’s Day or just embracing a warm, comforting meal, this Boulder-style corned beef and cabbage recipe brings out the best in fresh, local ingredients. A little craft beer, a little creativity, and a whole lot of flavor—it’s the perfect way to honor tradition while adding a Rocky Mountain twist.

Sláinte! Enjoy this Boulder take on an Irish classic.

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