Beer-Braised Corned Beef for St. Patrick's Day

By Justin Chapple Posted March 16, 2012

Warning: Test Kitchen Tease snapshots may cause cravings, lip-smacking and an unshakeable desire to cook.

Corned Beef Recipe

Photo: Justin Chapple

In the spirit of St. Patrick’s Day, F&W’s Marcia Kiesel developed this super-satisfying, updated version of corned beef and cabbage. The secret to its deliciousness is Marcia’s two-step cooking method: First, the beef is braised in a luscious beer broth until it’s tender and cooked through, then it’s coated with an aromatic glaze made from honey, mustard and spices and broiled until beautifully caramelized. As if the beef weren’t amazing enough, Marcia simmers hearty vegetables, like rutabaga, potatoes and cabbage, in the beer-flavored braising liquid until they are perfectly fork-tender. This recipe is absolutely fantastic as is, but it’s even better when served with assorted mustards and creamy horseradish sauce. Don't forget to save the leftovers, since you'll want to try this crazy-good Mashed Potato and Corned Beef Hash the next day.

Related: St. Patrick's Day Recipes

The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.

You May Also Like

powered by ZergNet