Beer Braised Corned Beef with Red Potatoes and Carrots

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Made this using the round, and contrary to one reviewer's experience, it was not dry at all. However, I used an ale, which turned so bitter that I halfway through, I removed the meat to another pan, added unsalted chicken broth & about 1/4 of the strained braising liquid back. Next time I will use a blonde beer. Not a beer drinker so I thought the instruction not to use a light beer meant to use a dark beer! Also slathered dijon & brown sugar on top of the meat for the last two hours, it made a nice crust. All in all the meal was a success, the beef had a less salty and milder taste than with the traditional boiled method, it was very good, not five stars though.

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What an easy, wonderful way to cook up corned beef and cabbage! This ranks in my top 20% of recipes and so far for CB&C, the best to date. We used Guinness (2 bottles 1 as suggested and the other about half way thru cooking as the Beer and a combo of Jamison's and Maker's Mark for the whiskey. In addition, we seared the corned beef on the grill before putting it into the oven. We mistimed dinner and moved everything to the top of the stove for a quicker cook for the last 20 minutes - and it came out great. Thanks Dan and Steve!

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Made it. I used Alton Browns recipe to Corn the beef without the sodium nitrate. I wanted to keep it nitrate free.
The only think I changed from this recipe was adding 1/2 cup brown sugar to the braise. And roasted veggies separate with some braising liquid and 1 tbsp butter. Husband gave it 2 thumbs up!

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This is my favorite corned beef recipe. My husband has NEVER enjoyed corned beef, but loves it cooked this way. I roast the veggies separately with some dill, and I steam my cabbage. I've passed this recipe on to friends and family and everyone has loved it. I do think the quality of meat matters--I always get the flat cut and don't look for the cheapest price.

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I make this each St. Patrick's Day! I omit the whiskey. My family loves it! With three grown sons, never any leftovers.

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Loved it, a great recipe. Used Bourbon Whiskey instead of Irish because that is what I had.
Served it with Barefoot Contessa's Roasted Potatoes with Mustard, a great combo and my own special carrot recipe. Meat was very moist. This recipe is a keeper.

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I almost didn't use this recipe over a really complicated one that I'd seen. Now, I'm glad I did. Followed it pretty much to the letter with the exception of forgetting the whiskey, so I drank it myself afterward. Seriously, the results were so much better than the usual boiling method - everything came out really well. Thanks for sharing the recipe!

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I was amazed to see the amount of people that disliked this version. I love it and make it for friends quite frequently. I do have a few variations however:
1. Always use the flat cut. Round ends up too tough.
2. I cook it at 300 for at least five hours.
3. I like to use the dutch oven.
4. Small red potatos added whole for the last few hours works great.
5. I usually spoon out some of the juice into a pan and cook the cabbage separately. I can control the texture. I like the cabbage still a little crunchy.
6. Use good beer. I made it with a well known light beer once and it didnt have the flavor. I like to use Moose Drool( a Montana microbrew. And yes...you have to use the Irish whiskey.
This is really the only way to make corned beef as far as I am concerned.

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Wow! I will never "boil" corned beef again. It is an all day affair but it taste amazing. I did not put in the wiskey, but I used all the other ingredients. At the end I let the meat rest on a cutting board tented with foil and put the vegtables in a bowl leaving the liquid in the pan. I cooked cabbage in the reserved liquid on the stove. Yuuum. Now we are kickin' back drinking a Black and Tan! Enjoy

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I followed the recipe exactly, using a point cut store-bought corned beef brisket (luckily it was only 6 bucks, and Bell's Stout and Porter and Jameson's whiskey. The braising liquid after 3 hours was bitter and awful tasting. After another 2 hours, the vegetables were basically still raw, but fortunately hadn't absorbed too much liquid. I drained the liquid roasted them and they were OK. The corned beef was really rubbery but tasted OK--edible if sliced REALLY thin. Perhaps it was the choice of beer and brisket cut (a flat cut would have been better submerged in the liquid. Either way this is a really poorly written (and maybe conceived recipe. Will not take a chance on it again.