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My review
Spicy and Tender Corned Beef
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June Mc
"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
3 h 30 m servings 424Original recipe yields 6 servings (1 corned beef)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 325 degrees F (165 degrees C).
- 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.
Footnotes
- 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.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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Reviews
Read all reviews 1316 Ratings
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Most helpful positive review
3/24/2015
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 on...
Most helpful critical review
3/22/2018
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 carrot...
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3/24/2015
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 on...
3/28/2015
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...
4/3/2018
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, del...
3/22/2018
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 carrot...
3/21/2018
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....
3/19/2018
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 ...
3/19/2018
Horrible turned out like rubber. I followed the recipe exactly. I did cook two corn beefs but double the beer and spices. Haven't a clue what went wrong. I did notice some tip at the bottom abo...
3/8/2018
OMG!!! This is the most tender and tasty corned beef I’ve ever made. I followed the recipe which is quite simple. I didn’t make the potatoes or cabbage. I added a bag of baby carrots when the...