Beer Braised Corned Beef with Red Potatoes and Carrots

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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!

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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.

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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

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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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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!

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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.

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Although I enjoy the flavor of alcohol in cooking, I found this recipe unappetizing. I feel it was a waste of electricity.

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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.....

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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.

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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