Juicy beer braised corned beef, glazed with an irresistible mixture of brown sugar, mustard and Irish whiskey, will take your St. Patrick’s Day dinner to the next level! This recipe originally appeared on Striped Spatula on March 16, 2017, and was updated in 2021 with new photos.
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Looking through some of my recipes, I think its safe to say that I love a good braise. Whether it’s Hard Cider Braised Chicken, White Wine Braised Leeks, or Stout-Braised Short Ribs, tipsy braising liquids are a sure bet for cozy, flavor-infused dishes.
I got in the habit years ago of slowly cooking my corned beef with aromatics and beer in a covered Dutch oven. The technique is a modified braise (I don’t start by searing the corned beef) that yields and exceptionally tender and delicious brisket.
One year, I swooped in one year with an Irish whiskey-spiked mustard glaze after braising. Since we always serve corned beef with mustard, I figured why not put that flavor onto the brisket itself?
This braised and glazed corned beef is a twist on the traditional dinner that’s become a favorite at my St. Patrick’s Day get togethers.
Beer Braised Corned Beef: Point Cut or Flat Cut?
When shopping for a corned beef (brine-cured beef brisket), I prefer to use the leaner “flat cut” for this recipe. While the “point cut” is thicker and has more marbling (which, of course, I love), I find that the uniformity of the flat cut is easier to glaze and slice with this preparation.
That said, you can absolutely make this with a point cut brisket if you prefer.
Most corned beef briskets will have a seasoning packet included, which you can add to the beer braising liquid. If not, pick up a jar of pickling spice, which is readily available in grocery stores or online.
Alternatively, if you’ve never “corned” a beef brisket yourself, I encourage you to give it a try. It’s a multi-day process, but the flavor and texture of the beef are incredible.
I first discovered the process in Michael Ruhlman’s book, Charcuterie: The Craft of Salting, Smoking, and Curing (unsolicited plug for one of my favorite “cooking project” books on my shelf). Ruhlman has also shared a tutorial on his website.
Choosing a Beer For the Braising Liquid
I typically use Samuel Smith’s Old Brewery‘s organic lager from Tadcaster, England in this recipe. One of the sales associates at my local liquor store recommended I give it a try, and it doesn’t disappoint in the glass, or in a braise. It’s a fresh, crisp, and lightly floral lager that enhances the corned beef without overpowering.
In general, look for a golden lager that isn’t too hops-assertive. The flavor of whatever you use will concentrate a bit during the braising process, so you’ll want to choose a beer that will infuse flavor into the meat without too much bitterness.
Commercially, most standard lagers work well. In a similar theme, I’ve used Sam Adams Boston Lager a few times to make my Instant Pot Corned Beef, with good results.
Since I love stout-braised meats, we tried using Guinness one year. Everyone at the table found the flavor to be a bit overpowering. I decided that I prefer to save the stout for a glass when I’m eating my corned beef, rather than using it for cooking this particular recipe.
Whiskey-Mustard Glaze
If you’re looking to dress up the traditional corned beef dinner a bit, a glaze is a nice finishing touch. The brown sugar brings a touch of sweetness to the salty meat, contrasting the bite of the mustard and whiskey well. I like to use a mix of smooth and whole grain Dijon mustard for a little bit of texture.
Glazing the corned beef couldn’t be easier–just brush it onto the brisket after it’s braised and pop it under the broiler for a few minutes, until caramelized. Watch it carefully so it doesn’t burn!
If the sweet element isn’t something you enjoy, or if you’re making the corned beef specifically for something like a reuben sandwich, the glazing can be skipped entirely. Beer braised corned beef is thoroughly delicious on its own.
Can I Add Cabbage and Potatoes to Beer Braised Corned Beef?
Definitely! You can braise the traditional cabbage wedges and whole baby red potatoes right in the pot with the brisket.
Bear in mind that the beer braising liquid can be a bit on the salty side. When I’m cooking the vegetables with the corned beef, I’m careful to keep an eye on the clock. One hour before the corned beef is finished braising, I add the potatoes.
I like to quickly sear the cabbage wedges on the stove (using a skillet with a little bit of oil). The light caramelization brings a nice depth of flavor to the cabbage.
With 30 minutes remaining, I add the seared cabbage wedges to the pot. I like to be sure that I remove the veggies from the braising liquid while the corned beef is glazing. Letting them sit in the liquid sometimes makes them too salty.
When I’m ready to serve, I strain the braising liquid and spoon a little bit of it over the meat and vegetables. This both adds moisture and extra flavor to the platter. A little melted butter drizzled over the potatoes and cabbage is never a bad idea either.
Alternately, you can also serve this recipe with Roasted Cabbage Wedges or a bowl of creamy colcannon. And, don’t forget to invite me over!
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📖 Recipe
Beer Braised Corned Beef with Whiskey Mustard Glaze
Ingredients
Corned Beef
- 4 pound to 5-½ pound flat cut corned beef brisket , rinsed well
- 1 large yellow onion , peeled, halved, and sliced
- 4 cloves garlic , peeled and lightly crushed with the back of a knife
- 2 pints lager (nothing with heavy bitter notes)
- 1 cup water , plus additional (if needed)*
- 1 tablespoon pickling spice (or use the spice packet provided with your corned beef)
GLAZE
- ¼ cup dark brown sugar , lightly packed
- 2 tablespoons whole grain Dijon mustard
- 1 tablespoon smooth Dijon mustard
- 1 tablespoon Irish whiskey
- ¼ teaspoon freshly-ground black pepper
- pinch ground cloves
Instructions
Cook the Corned Beef
- Preheat oven to 300 degrees F. Place sliced onion and garlic cloves in the bottom of a large Dutch oven (I use a 6-¾ quart round wide Le Creuset). Lay corned beef on top of onions, fat cap side up. Add pickling spices or spice packet.
- Pour beer into pot, adding enough water to almost cover the brisket (see note below). Bring to a simmer on the stove. Cover tightly with the lid and cook for 3 hours in the oven, flipping the corned beef halfway through the cooking time and adding additional water to the pot, as needed, if evaporation occurs.
Glaze and Serve
- When the corned beef is almost finished braising, combine glaze ingredients in a bowl.
- Remove the corned beef from the braising liquid and pat dry with paper towels. (Reserve braising liquid in the pot.) If needed, trim the fat cap to a thickness of about ¼ inch, so that you have a fairly even glazing surface.
- Lightly score fat side with a sharp knife in a criss cross pattern. Place in a broiler-safe pan or foil-lined rimmed baking sheet (for easy cleanup). Brush the top and sides of the brisket with the glaze.
- Place the pan or baking sheet on the oven rack 6-8 inches from the broiling element. Broil 4-5 minutes, until the glaze is bubbling. Repeat the process 2 more times, glazing and broiling the brisket for 2-3 minutes each time, until the glaze is caramelized. Important: broilers can vary in terms of intensity. Watch the corned beef carefully so it doesn't burn!
- Slice corned beef against the grain. If desired, strain braising liquid and spoon over sliced meat upon serving.
SM Pet says
Best corned beef dinner I have ever cooked…and I’m old. Put the veggies in at the end and I used some of the braising sauce to browned a few wedges of cabbage before adding them in.
Amanda Biddle says
Thank you for this wonderful review. I’m so glad you enjoyed the recipe as much as we do! Be well!
Amber says
I used this recipe for the glaze however I had limited ingredients and mainly used brown sugar and a honey mustard, turned out to be tasty
Susan says
This is by far the best corned beef I have ever made. Very moist and yummy. Thanks for making and sharing this recipe.
Donna Viola says
Made this for friends last night. Was very apprehensive as trying a new recipe and having people for dinner! What was I thinking? Well it turned out great and was a hit! Loved the glaze, will definitely make this again
Jill Hageman-Clark says
Best Corned Beef EVER!!!
Peter says
Great recioe. I had used guiness before and it was too heavy. Used stella artois since thats what i had. The whiskey mustard sauce was a wonderful addition. Made colcannon instead of boiled cabbage and carrots. The flavor was excellent. This will be a go to for future corned beef.
Nancy says
This is the best corned beef I ever made or have ever tasted! It was a hit with everyone who tried it. I used Sam Adams for the beer and Jameson Irish whiskey in the glaze. The whole grain mustard addition and the dash of cloves take the glaze to another level. No need to ever try another recipe again. Why mess with perfection.
KAL says
Marvelous recipe. I converted my family of corned beef skeptics with it. The glaze is especially effective: simple, but satisfying. I used both green and purple cabbage, which I liked because the added color enhanced the visual appeal. I roasted red potatoes, and served them on the side, along with horseradish for dipping. I fine St. Patty’s day meal! Thank you!
Deborah Cummings says
2nd year in a row making this and came out even better ! I used Founders Solid Gold Beer. The whiskey sauce is so good. Sent over some leftovers to neighbor not knowing she made corned beef too. She asked for the recipe ???? it’s a keeper !
Sue Russell says
So delicious! So easy and beautiful presentation. Thank you for posting this. I will be using this recipe often. The sauce makes the corned beef taste over the top. Love it!
Judy Whitehouse says
I love to cook and eat and am pretty good at both. My husband and I have eaten in some of the best restaurants in the world and we are highly motivated to find delicious and interesting food. I have also made corned beef about this time every year, with somewhat disappointing results. This year I used this recipe. Wow. First, this is an easy recipe to execute. But more important, the beef turned out tender and delicious. And the glaze is not to be missed! I used Laphroaig for whiskey. I could not find a flat cut and bought my corned beef packaged from Welshire Farms (Whole Foods) so the spices were already dispersed on the meat. I scraped them onto the onions before rinsing the meat, as directed. I thought this recipe killed. Well done, Amanda!
Jennifer says
My husband is a bit (ok a huge) sandwich fanatic and as long as I have known him he has had a love for a good Reuben. He orders them often and is often disappointed because he has high expectations. I decided to take on the task of making him a Reuben sandwich for his birthday and used your corned beef recipe. Needless to say it did not disappoint. He was in love with the meat which was great news to me because I knew that I was facing a tough judge
Thank you so much! The recipe was written well and our beef looked just like the picture.
Christina says
I found this recipe from your insta pot corned beef and am glad you linked it because I don’t have an insta pot! We had it for St. Paddy’s and it was very tender with a lot of flavor. We liked the beer instead of just water or broth in other recipes. When I get an insta pot I’ll try that one too!
Matthew says
I’ve been following this blog for quite some time and I have to say your photographs have become top notch. These are astoundingly cookbook quality photos. Well, better. I’ve been reading the serious eats cookbook lately and this blows their photos out of the water.
J says
That glaze looks and sounds amazing. Holy moly! This recipe definitely takes St. Patrick’s Day up a notch. Even though the holiday has passed I am thinking of trying it out next weekend when we have friends over for dinner. I want to make too much because your idea of leftover sandwiches sounds too good of an idea too!
Leah says
This sounds like an absolutely delicious way to cook corned beef! I love your tip about using lager instead of stout, since it is such a strong flavored beer, and that’s where my brain would have gone to first, so that’s great advice! The sauce sounds like perfection! What a great combo of flavors, and I can just imagine this on a fantastic sandwich, yum!
Michele says
Amanda~
I cook all the time but for some reason have never made a corned beef brisket. I buy it for my husband in the deli and he is a huge fan, but there is something about the brining with lager that has me kind of excited to give this a whirl. Im loving the mustard glaze on this too… actually Im going to love it today on a spicy beef brisket I have going in the oven as I type this. It sounds dreamy and I cant wait to change up a family staple with its sweet, tangy whisky self…..
Sarah says
I am a fan of all things whiskey and bourbon, and I’m LOVING this glaze!!! I bet it would be delicious on a ton of different meats- but I bet with corned beef’s strong flavor that this is fabulous!
Julie says
I love corned beef but have never had it with a glaze like this. It’s beautiful and sounds delicious. Time to pick up some corned beef and give it a try! I’m going to have to look at that cookbook. I love learning new ideas and processes.
Tom Biddle says
Even though not a lover of corned beef, I definitely am going to try this recipe and also the colcannon on the side.
Will let you know how it goes.
Many thanks!