Beer Braised Corned Beef with Red Potatoes and Carrots

Total Time:
5 hr 15 min
15 min
5 hr

6 to 8 servings

  • 1 (3-pound) corned beef brisket
  • 4 garlic cloves, smashed
  • 2 large shallots, peeled and halved
  • 2 tablespoons pickling spice
  • 2 teaspoons caraway seeds
  • 2 (12-ounce) bottles beer (not light)
  • 1/2 cup Irish whiskey
  • 6 carrots, peeled and cut into 2-inch pieces
  • 6 red potatoes, cut into 2-inch dice
  • 4 sprigs fresh dill
  • Kale leaves, for plating
  • Preheat the oven to 250 degrees F.

  • Put the corned beef into a large roasting pan (preferably with a lid). Add the garlic, shallots, pickling spice, caraway seeds, beer and whiskey. Cover and place in the oven. Braise 3 hours, turning the meat once. At the end of the 3 hours, add the carrots, potatoes and dill. Cover again and place back in the oven for an additional 2 hours. Remove from the oven. Line a platter with kale leaves, place the corned beef in the center and mound the carrots and potatoes around it. Serve immediately.

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4.4 56
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
I make this each St. Patrick's Day! I omit the whiskey. My family loves it! With three grown sons, never any leftovers. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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 have to use the Irish whiskey. This is really the only way to make corned beef as far as I am concerned. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Although I enjoy the flavor of alcohol in cooking, I found this recipe unappetizing. I feel it was a waste of electricity. item not reviewed by moderator and published
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..... item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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... item not reviewed by moderator and published
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. item not reviewed by moderator and published
I am making it tomorrow and it sounds so good can't wait to eat it. item not reviewed by moderator and published
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! item not reviewed by moderator and published
We used this recipe for a casual dinner and it turned out wonderful. 3/20/09 Follow the recipe closely, make sure you use a dark beer. We added cabbage and other vegetabes to the mix. We scored the meat and it was super juicey inside. I would recommend this recipe to anyone. Boiling is right out from now on. item not reviewed by moderator and published
I had 16 people over for dinner, it was a big hit. I double it and put it in a turkey pan cook it 7 hours. I was so happy with it. item not reviewed by moderator and published
I made this last year and it was a big hit! Other than the time in the oven it is a pretty low maintenance dinner. The only suggestion I have is to make sure you crack a window after about half an hour of being in the oven the Alcohol starts to bake off and I was a feeling pretty "light headed" from the aroma. I can't wait to make it again this weekend. item not reviewed by moderator and published
I made this in a slow cooker at low power for 10 hours. Before serving, I steamed half a head of cabbage using a bottle of bear and some water for 18 minutes. Served with horseradish sauce. It was a hit. I will definitely make this again. item not reviewed by moderator and published
I used a crock pot and let it go all day, to me it tasted like beer too much. I'm not a fan of beer.. item not reviewed by moderator and published
I have cooked corned beef by this recipe a few times and each time it turns out great. It has the best flavor and the vegetables are wonderful as well. I used onions instead of shallots and they worked fine. I usually prepare this recipe on the weekend when there is time to babysit it but yesterday I put everything in the slow cooker, went to work and it was all done when I got home and with the same great results. item not reviewed by moderator and published
I have been making corned beef and cabbage for 40 years and this is the best corned beef recipe ever. I used 1 can of Guiness beer and Kentucky whiskey instead of Irish (because I didn't have any)and it turned out absolutely perfect. My hats off to these two young men for showing an old lady new tricks! item not reviewed by moderator and published
Followed recipe exactly as it was my St. Patrick's Day dinner. Thank goodness we didn't have any guests as this dinner was undercooked. Put it back in the oven and it turned out dry and undesirable. I couldn't believe it, the first recipe from the Food Network that didn't turn out fabulous for me. I think possible a few instructions were left out from the recipe. item not reviewed by moderator and published
Although I am an avid cook, I had never prepared corned beef. This recipe appealed to me because of the braising technique, seemed better than boiling, and how can you go wrong with beer and whiskey? This turned out fantastic the meat was done perfectly. The veggies were not mushy at all, still tasted like carrots and potatoes but with the added flavor of this wonderful braising liquid. This was not bitter at all. I will make this again, and not just for St. Patrick's day. item not reviewed by moderator and published
I've never made Corned Beef before and will not look for another recipe. This one came out so great!!! I did not put the veggies in with the meat (didnt want them to taste like beer), I roasted potatoes separately. I cooked the meat at 250 for 4 hours (turning once) and then raised the temp to 300 for the last hour, it was perfect! I put the potatoes in (sliced, tossed with olive oil, salt and pepper) for the last two hours. They needed a little more time at a higher temp after the meat came out--raised it to 450 for another 5-10 min. item not reviewed by moderator and published
This recipe was the best recipe that I have ever made. The flavor of the corned beef is fantastic. My husband has not stopped raving about it. I will never ever make the plain old corned beef and cabbage again!! item not reviewed by moderator and published
My mother was a bit skeptical when I told her the ingredients I was using for this recipe, but after it was all cooked and ready to eat, we couldn't get enough. This is a WONDERFUL recipe that I am looking forward to using again! item not reviewed by moderator and published
I used a 4.2 pound corned beef round and increased the other ingredients slightly. I increased the cooking time to 7 hours and prepared the meal in a dutch oven. It was delicious. item not reviewed by moderator and published
This was by far the easiest and most tasty corned beef I've ever cooked. I used 2 bottles of Guinness as the beer, and left off the dill since my kids and husband don't like it. The house smelled terrific, and it tasted fantastic. I ended up cooking it longer because of busy family schedules and it just made the meat more tender. Enjoy!!! item not reviewed by moderator and published
In my opinion this is the THE best method in cooking a corned beef. I basically did everything the recipe said except used a regular onion and two 20 oz bottle of beer (instead of 12oz each) and omitted the carraway seeds. First I seasoned the meat and seared it and deglazed the pan w/beer & irish whisky. Put spices, onion, and garlic in, covered and put in a 250 degree oven for 3 hrs. Added carrots/potatoes and put back in the oven for 2hrs. I think its important to keep flipping the meat every hour for 5 hrs. item not reviewed by moderator and published
all the previous reviews attesting the value of the flavor are right on target. this is a really tasty recipe for fans of corned beef like me. however: now that i have done the recipe 4 times i decided that it takes too long. i know that some things can't be rushed and a tender corned beef is one of them. the last time i did this recipe i put it in a pressure cooker and i got better results in one hour. yep. i am not a big fan of pressure cookers, but this is one application where it made a huge difference in the time required to finish the recipe without detracting from the results i got in the dutch oven and wasting all that gas and heating up the kitchen. the only change i made was to add more beer to cover the meat. no water. very tasty. 4 stars. item not reviewed by moderator and published
5 stars for flavor. However, despite following Dan and Steve's recipe directions, the meat and vegetables were really overcooked in my new cast iron dutch oven. I'll clip at least half an hour from the cooking time next corned beef. Great tasting meal. item not reviewed by moderator and published
The meat was soooo tender and did not fall apart when slicing. The vegetables were perfect consistency. Everything had the taste of the pickling spices, beer and whiskey. It all tasted like autumn. The best corned beef recipe I have ever tried. item not reviewed by moderator and published
Easy, delicious, tender. It's a shame their program is on at 7:30am on Sundays!!! item not reviewed by moderator and published
I found this to be the most tender corned beef I have ever encountered. I keeper I say!!!!! item not reviewed by moderator and published
easy & delicious - not tough like when you boil it. still had tasty cabbage just boiled it separatly in chicken stock - add 1 cup 'sauce' from corned beef at last 1/2 hour of cook time. will make this again! item not reviewed by moderator and published
Ohmigosh, this is the very best recipe for Corned Beef I've ever tried. It comes out so flavorful and tender. I didn't have the 1/2 cup of whiskey or shallots. I substituted the red spuds for russets. Despite the changes, it was perfect. My husband wants me to make this dish weekly! I bought a bunch of corned beef right after St. Pat's (at .99 a pound!) and put in the freezer for later. item not reviewed by moderator and published
The seasoning and taste to this recipe made my son's St. Patrick's Day theme birthday a huge success. Half of my family customarily make St. Pat's day a big deal cooking the corned beef and cabbage but this was the 1st year I did it for everyone. My mother-in-laws immediate comment when I said I was making corned beef was be careful because you must cook that meat a low temp and long time. Well, when she tasted this recipe, she loved it. item not reviewed by moderator and published
I have never "roasted" a brisket before, always boiled it. What a tasty treat this recipe turned out to be. The meat was tender and the beer and whisky combo made a delicious sauce. I would definitely follow this recipe again. item not reviewed by moderator and published
This one is one of the best corned beef receipes that I've tried. Not quite like my Mom's, but then she didn't use the whiskey. I used Guiness Beer(sp) as she did. It was great. We used this receipe for our St. Paddy's Day dinner. Nice going guys. Hope you get a better spot. item not reviewed by moderator and published
We made this for St. Pat's Day and although the corned beef had a nice taste, the meat was very stringy (and yes, we did slice it against the grain). Perhaps the cooking time, even on such a low oven temperature, was a little too long. Next time, I'd also add a little more liquid to the pan. item not reviewed by moderator and published
The Guinness and whiskey turned the vegetables bitter and discolored them. At 4 1/2 hours I checked the vegetables and they were rock hard, so I turned up the oven 50 degrees and cooked it the final 1/2 hour recommended. Took out the corned beef and cooked them another 1/2 hour at that temperature and they were still hard, but edible and couldn't put off dinner any longer. Should have known when I tasted the braising liquid, but I didn't want to prejudge the recipe item not reviewed by moderator and published
This was the best Corned Beef I have ever had!! item not reviewed by moderator and published
This was my 3rd attempt at Corned Beef and the only succesfull one. I just used the corning that came with the meat, added the garlic, bay leaf and allspice berries and forgot the liquor. I did use a sweet Begium beer along with the Trader Joe's Oatmeal Stout and the Trader Joe's "canadian" lager. I cooked a total of 8 pounds of meat. Then when it was resting, I weighted it with some soup cans for easier slicing. item not reviewed by moderator and published
This was great, everyone just kept eating. When finally everyone was stuffed they all said they still wanted to eat more but couldn't. I also added 1 head of cabbage 1 hour before the meat was done. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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!) item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published

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St. Patrick's Day