Beer Braised Corned Beef with Whiskey Mustard Glaze

Your corned beef brisket might look quite large when you purchase it, but it will shrink as it braises. Depending on its cooked size, you might have more glaze than you need. Extras are delicious spread onto rye bread as a condiment for corned beef sandwiches, and can also be used to glaze chicken.
Course Main Course
Cuisine Irish
Prep Time 10 minutes
Cook Time 3 hours 20 minutes
Total Time 3 hours 30 minutes
Yield 6 people
Calories 1312 kcal



  • 4 to 5 pounds flat cut corned beef brisket , rinsed
  • 1 large yellow onion , halved and sliced
  • 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)


  • 1/4 cup dark brown sugar , lightly packed
  • 2 tablespoons whole grain Dijon mustard
  • 1 tablespoon smooth Dijon mustard
  • 1 tablespoon whiskey
  • 1/4 teaspoon freshly-ground black pepper
  • pinch ground cloves


  2. Preheat oven to 300 degrees F. Place sliced onion in the bottom of a large Dutch oven. Lay corned beef on top of onions, fat side up. Add pickling spices or spice packet. Pour beer into pot, adding enough water to just barely cover the corned beef. Bring to a simmer on the stove. Cover, and braise for 3 hours in the oven, flipping the corned beef halfway through the cooking time.
  4. When the corned beef is almost finished braising, combine glaze ingredients in a small skillet or saucepan. Heat until bubbling.
  5. When corned beef is braised, remove from oven and increase temperature to 425 degrees F. Remove corned beef from braising liquid and pat dry with paper towels. (Reserve braising liquid in pot.) Lightly score fat side with a sharp knife in a criss cross pattern. Brush corned beef with glaze. Place in a skillet or roasting pan and pour in about 1 cup of the braising liquid. Bake for 10 minutes, then coat the corned beef with a second layer of glaze. Continue baking for an additional 10 minutes. Slice corned beef against the grain. If desired, strain braising liquid and spoon over sliced meat upon serving.

Recipe Notes

To braise cabbage and potatoes with the meat: One hour before the corned beef is finished braising, add 1-1/2 pounds whole baby red potatoes to the Dutch oven. With 30 minutes remaining, add 1 head of cabbage, cut into wedges. (Optional: first sear cabbage wedges in a skillet with a bit of vegetable oil over medium-high heat until lightly browned, for extra flavor.) Remove cooked vegetables from braising liquid and keep warm while corned beef is being glazed. Drizzle with strained braising liquid when serving.