Celebrate St. Patrick’s Day with a corned beef dinner that will be the envy of every leprechaun in Ireland! Juicy corned beef is braised “low and slow” over five hours in a bath of beer and Irish whiskey. This mouthwatering adaptation of classic corned beef and cabbage will have you longing for St. Patrick’s Day all year ’round!
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What is Corned Beef?
Corned beef is brisket that has been cured and seasoned. Brisket is a cut of beef from the animal’s breast. It can be tough, since that area is used extensively for movement. That makes it ideal for slow cooking!
The curing process is what gives corned beef its name. Brisket is treated with rock salt, sometimes called “corns” of salt. Pickling spices and sugar are then added, giving corned beef it’s distinctive flavor.
What is the Difference Between Different Cuts of Corned Beef?
There are three different cuts of corned beef.
Point Cut – The point cut is the smallest of the three. It is the fatty part of the brisket and tends to produce a juicier corned beef. It is also known as the deckle of the brisket.
Flat Cut – The flat cut is also known as the first cut. It has a thick layer of fat on top, but less marbling than the point cut. Because of this, it is leaner but has a tendency to dry out.
Whole Brisket – As its name insinuates, the whole brisket is the point and flat together. While this form is more expensive, it is a wonderful piece of meat. Just as a Thanksgiving turkey yields white and dark meat, a whole briskets offers its diners both lean and marbled selections.
Why is Corned Beef Served on St. Patrick’s Day?
Most people think of corned beef and cabbage as traditional Irish fare, but that isn’t actually true. While Ireland became known for their corned beef production in the early 18th century, it was priced too high for most Irish to purchase themselves.
When the Great Irish Potato Famine hit in the 1840s, many Irish emigrated to America. Interestingly, the corned beef that was exported by their homeland was much more affordable in their new cities than it had been in Ireland. So by moving across the Atlantic, the Irish were able to enjoy their prized corned beef again.
But there’s another factor behind why corned beef is served on St. Patrick’s Day. By the late 1800s, the largest groups of immigrants in New York City were the Irish and the Eastern European Jewish peoples. These populations settled in the same areas of the city. Many Irish purchased meat at kosher butcher shops, and it is likely that these butchers used brisket to make the corned beef that Irish immigrants enjoyed.
So while corned beef was not eaten often by the Irish in their homeland, it became a favorite of Irish immigrants in the United States, and, like the beloved Saint Patrick, a symbol of Irish pride!
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Directions
- Preheat oven to 250 F.
Place the corned beef in a roasting pan, fatty side up. Add seasoning packet* (if included with meat), garlic, and shallots.
- Pour beer and whiskey over meat.
- Cover. Braise in preheated oven for 3 hours, turning meat halfway through.
- Turn meat again. If you opt to cook vegetables in the same dish, add them now. Cover and braise another 2 hours.
Serve Up a Yummy St. Patrick’s Day Meal
- Check out Our Classic Irish Soda Bread for an easy recipe for this fresh quick bread
- Sautéed Cabbage with Bacon is a delicious dish without the stink of overcooked cabbage
- Little ones craving a snack will love the Leprechauns’ Secret Recipe for Lucky Popcorn
Easy Beer Braised Corned Beef
Course: Beef, Main DishesDifficulty: Easy4
servings10
minutes5
hoursJuicy corned beef is braised “low and slow” over five hours in a bath of beer and Irish whiskey for flavor you’ll crave all year round.
Ingredients
1 (3 to 4 pound) corned beef brisket
4 garlic cloves, smashed
2 large shallots, peeled and halved
1 – 12 ounce bottle of beer (not light)
1/2 cup Irish whiskey
Directions
- Preheat oven to 250 F.
Place the corned beef in a roasting pan, fatty side up. Add seasoning packet* (if included with meat), garlic, and shallots. - Pour beer and whiskey over meat.
- Cover. Braise in preheated oven for 3 hours, turning meat halfway through.
- Turn meat again. If you opt to cook vegetables in the same dish, add them now. Cover and braise another 2 hours.
- Slice against the grain. Serve hot.
Notes
- *If your corned beef does not come seasoned or with a seasoning packet, use 2 tablespoons pickling spice + 1 teaspoon caraway seed.
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As a busy parent, I love easy recipes!
That makes two of us! I’m glad it’s something you can use.
Wow, my fiance would LOVE this!
That’s wonderful to hear! Be sure to let us know if he approves. 🙂
Enjoyed learning something new about the corned beef story today.
I’m so glad! I love learning about food and its history.
Love Corned Beef!
We do, too. It’s one of the things we look forward to every spring.
I appreciate your information. It is one of those things you wonder about the differences when you order that REUBEN! YUM!
Thank you! Now you have me hungry for a reuben sandwich!
Give me a Guiness and I’m in!
I’ve got plenty! Dinner’s at 6!
Thanks for this recipe. I bought corned beef and a head of cabbage but do not have a recipe yet. I am not a drinker so I hope to be able to buy only a small portion of the whiskey and beer.
You might be able to get beer by the can and tiny bottles of whiskey at a liquor store. You’ll have to let me know!
This sounds absolutely perfect! I just bought some Gluten Free beer, so this will be a perfect recipe for me to make for St. Patrick’s Day!
YAY! That sounds like a plan!
Perfect timing! I bought some cause it was on sale but have no clue how to cook it LOL
I’m so glad I could help! I hope you enjoy it!
According to my father-in-law who was from Ireland, the Irish, at least in Boston, ate the gray corned beef — which is actually a disgusting color due to the way it is preserved. Interesting tidbit.
I think I remember, but please don’t quote me, that the bright pink coloring like in my photos is a result of the type of processing done in Jewish deli-type settings. So yes, it makes sense that the color would be different if it was processed a different way. But hearing it’s gray is new to me. I’d expect it to be more of a brownish, like other beef. The more you know! 🙂
I can already smell the aroma. I do have a question though, if I make this beef with beer and whiskey, would it be safe for kids
Good question! Since the corned beef is simmering for so long, the alcohol in the beer and whiskey cooks out so it isn’t a threat to their health. To my palate, there isn’t an alcohol-y taste to it, but that may change depending upon the types of beer and whiskey you use. I usually use Guiness beer and Jameson whiskey. My kids have eaten it since they were little and all of them have enjoyed it. 🙂
I loved reading the history behind corned beef! So cool and perfect for St. Patrick’s day!
I’m probably weird, but food history fascinates me. I love finding out why we eat what we eat, if that makes any sense. 🙂
I would never have thought of putting beer on meat, but I will give it a try.
The best beer to use, in my opinion, is Guiness, but I’ve used IPAs and it’s come out equally delicious!
Great post but I am hungry now. The added history lesson on the Irish and corned beef was great. Glad you included a recipe because I am going to have to cook this. Thanks for sharing.
I know how you feel. I make myself hungry when I write these posts. If I skip breakfast I’m starving by 10am!
My husband wanted to experiment with corned beef the other day without taking away from his aunt’s traditional corned beef for St. Patty’s Day. He cooked it sous vide and then made the best Reuben sandwiches I have ever had. It was really nice to change it up from the traditional.
I totally agree! Tradition is wonderful, but mixing it up every now and again is so much fun!
I’m craving corned beef hard right now! Can’t wait to make some this week.
I always get like that just before St. Patrick’s Day when I see it in the stores. Yum!
Sounds easy. I should try:)
You should! It’s as easy as a crock pot meal, except you have to turn it every now and again.
This looks so good! my mouth is watering
It’s such a hit here that this is the only way I cook corned beef now.
Looks delicious. Have never made corned beef myself before. Looks like something my family would at least be open to trying.
I highly recommend it. It’s super easy and is always really tasty!