Recipe By June Mc
Rating
Published Apr 2nd
Prep 20m Cook 3h 10m Additional - Ready In 3h 30m
Servings 1 corned beef Calories 423.8

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!

Recipe Ingredients

  • ½ (12 fluid ounce) can or bottle dark beer
  • 1 tablespoon dry mustard
  • 1 pinch salt and ground black pepper to taste
  • 3 cloves garlic, cut into slivers
  • 3 whole cloves, or to taste
  • 1 (3 pound) round-cut corned beef roast with spice packet
  • 1 (16 ounce) package carrots, cut into 2-inch pieces
  • 1 (16 ounce) package small red potatoes
  • 1 head green cabbage, cored and cut into wedges
  • 1 tablespoon butter, or to taste

Cooking Directions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 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.
  3. 3 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.
  4. 4 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.

Nutrition Facts

  • Calories 423.8
  • Carbohydrate 33.2 g
  • Cholesterol 102.4 mg
  • Fat 21.8 g
  • Fiber 8.6 g
  • Protein 23.4 g
  • Saturated Fat 7.6 g
  • Sodium 1260.2 mg
  • Sugar 10.6 g

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Chef's Notes

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.

Reviews

  1. So delicious! I will never cook corned beef in a slow cooker or on stove top again. I used water instead of beer and used one crushed garlic clove instead of whole and garlic slivers. I also added a quartered onion and covered it during baking. Superb!
  2. 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 - Read more ...
  3. 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.
  4. 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 - Read more ...
  5. Will definitely make this again.
  6. 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 - Read more ...
  7. My husband loved this!
  8. 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 - Read more ...
  9. 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 - Read more ...
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