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Beer Braised Corned Beef with Red Potatoes and Carrots Recipe

Beer Braised Corned Beef with Red Potatoes and Carrots

Recipe courtesy Dan Smith and Steve McDonagh null

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (56)

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Average Rating:

Total Reviews: 56

Showing 21-30 of 56

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  • on March 20, 2009

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    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.

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  • on March 16, 2009

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    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.

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  • on March 10, 2009

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    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.

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  • on January 19, 2009

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    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.

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  • on March 20, 2008

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    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..

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  • on March 18, 2008

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    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.

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  • on March 18, 2008

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    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 anyand it turned out absolutely perfect. My hats off to these two young men for showing an old lady new tricks!

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  • on March 18, 2008

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    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.

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  • on March 17, 2008

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    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.

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  • on March 16, 2008

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    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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