Cooking In Good CO Irish Edition: Corned Beef and Cabbage with Beer Gravy

It's almost time to get in touch with that long-lost Irish heritage - whether you have one or not. St Patrick's Day is always good time, and here at Breckenridge Brewery we feel especially "lucky" to celebrate with one of our favorite mainline brews: Nitro Irish Stout. 

Nitro Irish Stout is a Colorado-inspired rendition of the legacy Dry Irish Stout style; brewed with Irish barley and deeply roasted malts for a warming, toasty flavor that's best served with a silky mouthfeel and smooth texture of nitro. It's surprisingly light (read: great for day drinking) and the dry, roasted maltiness makes an excellent flavor profile when baked into a variety of recipes. 

On our latest episode of Cooking In Good CO, Chef Nate from the Farm House Restaurant is showing us a quick & easy way to whip up the classic Corn Beef and Cabbage for your St. Paddy's dinner. 


Corned Beef and Beer Braised Cabbage and Nitro Irish Stout Gravy


Corned beef:

Let’s make this easy. Buy it corned and ready to go. Use all that time you saved to drink more beer. 

1 corned beef*

1 bag of baby carrots

3 onions, large diced

1/2 can of NIS

*If its a “bake in the bag corned beef” you can just put it in a pan, in the bag, next to the veggies and cook it all together.

Place corned beef, carrots and onions in a large over-safe dish. Pour Nitro Irish Stout on top. Bake in oven at 350 for 1 hour.  



1 tablespoon flour

1 tablespoon butter 

1 tablespoon Beef Base/paste (Not bullion cubes, too salty! You can find this by the cubes though!)

1/2 can of NIS

1 cup of water

1/2 cup of dijon

2 tbl garlic, chopped

2 each yellow onions, julienned

2 tbl brown sugar

2 tbl red wine vinegar

1 tsp salt

3 tsp pepper


Melt the butter over low and add the garlic. Once the garlic starts to brown add the flour and mix into a Roux. At this point add the beer, water, and beef base.

Bring it to a simmer, add the dijon, onions, sugar, and vinegar. Don’t boil this sauce but let it simmer until the onions are cooked through.

Add salt and pepper to taste. The measurements don’t count, it’s personal preference.

Simmer until it’s the consistency you like. But don’t boil it!



While your sauce is going, clean your cabbage and peel it leaf by leaf.

Bring the following to a boil:

4 cups water

1/2 can NIS

2 tbl apple cider vinegar (red wine works too, since I already made you buy that.)

1 tsp salt

Once boiling, remove from heat and add you’re cabbage. Stir it well and set it aside.

At this point, pull your corned beef cabbage and rest it for 10 minutes.

Slice against the grain, pull and drain the leaves, and lay the corned beef over the cabbage. T

op it with gravy and chopped parsley to finish.


There you have it, an easy recipe to throw together in the kitchen for an easy weekend treat to enjoy during or after the festivities. Just be sure to enjoy it IN GOO CO.