It will be a mighty 'lucky' group who gets to eat this corned beef on St. Patrick's Day. A spicy and fork-tender treat. My Mother was Irish and she cooked it this way. I'm married to an Irishman, I'm a Lucky Lassie to have him, and he loves this dish!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 325 degrees F (165 degrees C).

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  • Pour beer into a roasting pan and add contents of corned beef seasoning packet, dry mustard, salt, and black pepper to the beer. Stir to combine. Use a sharp knife to pierce corned beef all over; insert garlic slivers into holes. Push whole cloves into meat. Lay the corned beef into the roasting pan.

  • Bake in the preheated oven for 1 hour; scatter carrots around corned beef and roast for about 1 1/2 hour more. Distribute red potatoes around the meat and roast until corned beef and vegetables are tender, about 40 minutes more.

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cabbage wedges, cover, and steam until tender, about 10 minutes. Transfer to a platter and season with salt and black pepper. Let butter melt over the hot cabbage. Cut visible fat from corned beef and serve with cabbage, carrots, and potatoes.

Cook's Note:

The garlic amount is very individual. The whole cloves will be stronger than the powdered, but both are strong. Don't use more than 6. The cabbage is cooked separately so it can maintain its subtle taste. Check the tenderness of vegetables and turn heat up if not cooking fast enough.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

424 calories; 21.8 g total fat; 102 mg cholesterol; 1260 mg sodium. 33.2 g carbohydrates; 23.4 g protein; Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/24/2015
I made this exactly as directed and I was just loving it. The beer and garlic cloves were just a perfect extra to a normal corned beef. The next time I did it I also quartered a large sweet onion and tucked that into the veggies. I should have taken a photo it was so beautiful. Leftover veggies in the beer broth were wonderful. It doesn't say to cover it but I baked mine in a covered ceramic baker. Read More
(21)

Most helpful critical review

Rating: 3 stars
03/23/2018
I made it as described and did not cover it. The beer evaporated completely and burned. Fortunately I was able to salvage it by putting the beef in a different pan adding potatoes and carrots and drizzling with olive oil. Flavor of the beef was good and disaster averted. Read More
(1)
19 Ratings
  • 5 star values: 13
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
03/24/2015
I made this exactly as directed and I was just loving it. The beer and garlic cloves were just a perfect extra to a normal corned beef. The next time I did it I also quartered a large sweet onion and tucked that into the veggies. I should have taken a photo it was so beautiful. Leftover veggies in the beer broth were wonderful. It doesn't say to cover it but I baked mine in a covered ceramic baker. Read More
(21)
Rating: 5 stars
03/24/2015
I made this exactly as directed and I was just loving it. The beer and garlic cloves were just a perfect extra to a normal corned beef. The next time I did it I also quartered a large sweet onion and tucked that into the veggies. I should have taken a photo it was so beautiful. Leftover veggies in the beer broth were wonderful. It doesn't say to cover it but I baked mine in a covered ceramic baker. Read More
(21)
Rating: 4 stars
03/28/2015
Made as written and the only thing that didn't work for me is that the carrots turned too mushy for our liking with that much cooking time. I ended up roasting another batch in the oven but they didn't get that good flavor not having been cooked with the corned beef and beer. Next time I will just add them later. This is a great recipe and one I will make again. Read More
(8)
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Rating: 4 stars
03/22/2018
This is an easy and delicious dinner party menu. I put the carrots and potatoes in the last hour. I liked steaming the cabbage separately. It didn't disappear in the broth like other recipes. The meat was tender and sliced easily. I remember my Mom's corned beef falling apart and melting in my mouth. Has the type of beef changed over the years? Read More
(1)
Rating: 5 stars
03/18/2017
My husband loved this! Read More
(1)
Rating: 5 stars
03/18/2017
I used a 2.4lb Hummel Corned Beef that has the spices already in the meat and they recommend using the juices in the package. But I threw out before reading the directions. So I googled corned beef packet spices and added cinnamon ginger allspice and ground clove (did not have whole cloves) with a pinch of salt and black pepper. I used 11.2 ounces of Guinness Beer and 5 ounces of water. I followed the rest of the directions and highly recommend this recipe. It was delicious and will be my go to St. Patrick's Day Dinner. Thank you! Read More
(1)
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Rating: 3 stars
03/22/2018
I made it as described and did not cover it. The beer evaporated completely and burned. Fortunately I was able to salvage it by putting the beef in a different pan adding potatoes and carrots and drizzling with olive oil. Flavor of the beef was good and disaster averted. Read More
(1)
Rating: 5 stars
09/02/2018
After reading reviews and also noticing the beer burning off after about 30 minutes I transferred the meat to a covered Dutch oven and added another beer. I added the carrots and potatoes plus an onion during the last 45-60 minutes. Made the cabbage as described. Have plenty of juice in the Dutch oven for those who want extra cooking juice on their plates. Will make again but definitely in a covered baking dish. Delish! Thank you for sharing! Read More
(1)
Rating: 1 stars
03/19/2018
I agree with a previous review - the corned beef was chewy and tough. I did two corned beefs doubled the beer and spices and made recipe exactly as listed. I did not cover the meat since the instructions did not specify to but that may have helped. The meat was not tender the carrots were super salty - had to remove them after about 45 minutes or they would have been mush. I would not recommend this recipe and will not make it again. I have made the boiled corned beef dinner for years and it always comes out super tender and amazing as well as perfect flavor and vegetables. Will stick to the traditional way of cooking St Patrick's Day dinner. Read More
(1)
Rating: 5 stars
04/04/2018
I made this exactly as instructed and it came out great. The only issue was it was much saltier than expected. Next time I make it I will omit the pinch of salt. Otherwise it was perfect delicious and moist. A big hit for our St. Patrick's day dinner. Read More