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Beer Braised Corned Beef with Red Potatoes and Carrots Recipe

Beer Braised Corned Beef with Red Potatoes and Carrots

Recipe courtesy Dan Smith and Steve McDonagh null

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (56)

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Average Rating:

Total Reviews: 56

Showing 11-20 of 56

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  • on May 16, 2010

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    I was looking for a beef brisket recipe just so i could make Big Daddy's Corned Beef Hash (which is great!, that calls for leftover corned beef. When I saw The Hearty Boys had a recipe, I didn't hesitate to try it. I have always liked anything I've tried from their show. I miss it. This brisket was so good, we've added it to our "go to" recipe list. It's not just for St. Patricks Day!

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  • on March 26, 2010

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    I used Smithwicks and Jameson and have made it for my Irish husband on several occasions and have it cooking now. I dont add the vegetables but cook those seperate. I found the veggies dont retain the flavor of the broth. I serve it with mashed potatoes and southern fried cabbage. I used to crockpot or boil corned beef but this is by far my favorite now.

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  • on March 19, 2010

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    Although I enjoy the flavor of alcohol in cooking, I found this recipe unappetizing. I feel it was a waste of electricity.

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  • on March 18, 2010

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    I made this last night. It was delish! Cooked it probably for 6-7 hours overall. It make the best tasting corn beef, the sauce is awesome. Just ate some left overs for lunch and had to sign in to rate this recipe.
    Whoever said it tasted like sponge did something terribly wrong.....

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  • on March 17, 2010

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    This was the worst recipe I have ever encountered for corned beef. Followed the recipe exactly and it was like eating rubbery sponge. AWFUL, AWFUL, AWFUL!!!!!!! Don't waste your time, your gas, or electricity for this dish.

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  • on November 03, 2009

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    Cooked this last night and could not believe the results. Did it with Coor's Extra Gold Beer and McCormacks whiskey. Added a couple of cloves and a bay leaf, because they go with the other seasonings. Cooked 5 1/2 hrs and it came out beautifully. Let it sit 1 hr and carved it very thin. My husband couldn't stop eating, but we have some left for sandwiches today. Never again will I go back to the old way of boiling. The best on Earth. Thanks Aaron

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  • on August 30, 2009

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    I shared this with everyone from my sons school, they all thought I was a genious. I may be Irish, but a genoius I'm not...

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  • on May 13, 2009

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    My first attempt at corned beef. I had a recipe for a multiday brine soak but didn't look forward to that and the boiling method didn't seem flavorful. This was sooo easy and very tasty. I work at home and I put it on at noon and it was ready for dinner. I took one of the suggestions and used Guinness ale and the Jamison whiskey and cooked potatoes and carrots and cabbage separately. My family raved over it! It will become one of my signature dishes.

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  • on April 10, 2009

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    I am making it tomorrow and it sounds so good can't wait to eat it.

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  • on March 27, 2009

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    I've made this for my big St. Patty's Day dinner party for the past two years; I always double the recipe, and much to my dismay, there's never any leftovers. I like to add parsnips and celery in with the veggies. I always use Guiness and Jameson; a match made in heaven =D. Steer clear of using a hoppy beer, or it will turn out very bitter. The meat doesn't exactly fall apart when it's done, but it's still tasty. I'll have to try it in the slow-cooker sometime. Also, I cut my veggies a little smaller than the recipe suggests so they cook through in time. Bottom line...delicious!

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