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 smithgt_11760403
Elko, NV
on November 14, 2011
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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.
By mmtch67
Pembroke Pines, FL
on March 19, 2011
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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
By jimboro
indiana
on January 03, 2011
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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.
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