Beer Braised Corned Beef with Red Potatoes and Carrots

Total Time:
5 hr 15 min
Prep:
15 min
Cook:
5 hr

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 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
Directions

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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    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.
    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!
    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!
    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.
    I make this each St. Patrick's Day! I omit the whiskey. My family loves it! With three grown sons, never any leftovers.
    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.
    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!
    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.
    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
    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.
    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!
    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.
    Although I enjoy the flavor of alcohol in cooking, I found this recipe unappetizing. I feel it was a waste of electricity.
    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.....
    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.
    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
    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...
    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.
    I am making it tomorrow and it sounds so good can't wait to eat it.
    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!
    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.
    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.
    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.
    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.
    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..
    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.
    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!
    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.
    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.
    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.
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