Slow cooked in a rich and fragrant broth, dutch oven corned beef and cabbage melts in your mouth with its tender texture and unique flavor - a delectable combination of juicy meat, vegetables, and spices. It's a Whole Lotta Yum!
Place the corned beef in the middle of the Dutch Oven and add potatoes around it. Sprinkle the onion slices, carrots, and garlic on top of the potatoes.
Pour the bottle of Guinness draught beer and beef broth over the top of the corned beef.
Sprinkle the corned beef seasoning packet and dark brown sugar over the corned beef.
Put the lid on the Dutch oven and bake it for 1 1/2 hours, then flip the corned beef brisket and cook it another hour.
Cut the end off the cabbage and cut it into 4 equal chunks. Add the cabbage wedges to the pot and cook everything for 30 more minutes.
Serve the meat with potatoes, carrots, and cabbage. Garnish the corned beef and veggies with chopped fresh parsley.