Photo: Beer Braised Corned Beef with Red Potatoes and Carrots Recipe
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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By Chef #816552
West Coast of US
on March 25, 2013
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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.
By mgdantonio
Central Coastal CA
on March 18, 2013
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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!
By Frost360
on March 17, 2013
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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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