Beer Braised Corned Beef with Red Potatoes and Carrots

  • Level: Easy
  • Total: 5 hr 15 min
  • Prep: 15 min
  • Cook: 5 hr
  • Yield: 6 to 8 servings
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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


  1. Preheat the oven to 250 degrees F.
  2. 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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