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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 51-56 of 56

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  • on March 18, 2007

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    Not a favorite of mine but I don't like any of the ingredients except corned beef and beer. What is important is that this was a very easy dish to prepare and even more important, my St. Patrick's Day lunch was a huge success. Everyone else raved about how delicious the meal was. Once again, Dan and Steve made me look really good--and with not much effort on my part. Thanks, guys!

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  • on March 16, 2007

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    I grew up with traditional New England boiled dinners. I have always made corned beef for St. Patty's Day (never more often than that and always found it to be OK. This method of cooking makes me actually think of cooking it more than once a year. It was, hands down, the best I have ever had. And my parents, who I invited over as guinea pigs, agreed. The potatoes and carrots pick up the flavor but are not overpowered. The beef still has some flavor (that has not been boiled out of it. I served it with some butter braised cabbage so it was sweet and delicious, not soggy. The only changes I made to this was to use one large spanish onion cut into 1/4s rather than the shallots...they were inedible because they soaked up all the salt but lent incredible flavor during the cooking process. I also left my potatoes and carrots in larger pieces than called for. I used Killians Beer and Jameson whiskey. Thank you for a new idea that has me looking forward to cooking corned beef again! (and by the way, my Mom will be using this recipe tomorrow instead of boiling as she has done for 50+ years!

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  • on March 12, 2007

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    I also was anxious to try this dish. Grandma's recipe is good,but... The smell while cooking was great and the braising for 5 hours at a low temp great. I even like beer...but the end result was sour tasting veggies and okay tasting meat. It was a nice cooking method, but the result wasn't to my liking.

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  • on March 09, 2007

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    OMG! What a fantastic recipe! Had a Costco CB and only used the included spice packet, no garlic or shallots or dill. Used Guinness and scotch (my bad...... and the slow braise turned out the most incredible CB ever! Tasted like corned beef flavored butter! So tender, moist and incredibly delicious!!!! 10 stars!

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  • on March 05, 2007

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    after suffering through many (many, many, many years of 'new england boiled dinners', aka in our house, corned beef and cabbage and other stuff with no flavor, this was an eye opener.

    i used dried dill (adjusted amounts of course, skipped the kale, real jamesons and irish beer. also accidentally used a 'salad spice blend' with the pickling spice to no detriment.

    tried the leftover beers and dumped them. never the bitter dark english/irish ales and beers, maybe bud amber bock the next time. tried the jamesons and will keep the balance for next time.

    i guess for we irish, fine drinking is like english fine cuisine ;- .

    but for a better tasting corned beef dinner than the usual boiled one, this is the replacement for me!

    bon eating

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  • on October 03, 2006

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    I made this corned beef dish and it came out exactly as you said it would - tender, flavorful, perfect vegetables and good in every way. It's a great recipe. The reason I didn't give it 5 stars is because I found the Pickling Spice too strong. I would use just 1/2 teaspoon next time. Other people may love the strength of the spices, but it overwhelmed my taste buds. Just a note - You guys are getting better and better on the show. I feel like you are just talking to me when I watch the show. The show is terrific.

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