Beer-Braised Corned Beef and Cabbage (with Crispy Bits!)
Utterly tender, melt-in-your-mouth beer-braised corned beef and cabbage is the ultimate St. Patrick's Day meal! The beef is incredibly tender, with a pleasant tangy sweetness from the brown sugar and mustard glaze. Not only is this fantastic with the traditional veggies (carrots, potatoes, and cabbage), but the leftovers are fantastic for turning into corned beef hash or a homemade Reuben sandwich. Use a store-bought corned beef or brine the brisket yourself. Either way, I'm certain this will be the best corned beef you've ever tasted!
Servings: 12 servings
Calories: 179kcal
Equipment
Large Dutch oven with tight fitting lid If not using a Dutch oven, you’ll need a large pot and a roasting pan
Paper towels
Aluminum foil
2 metal spatulas
Ingredients
- 1 (4-5lb) corned beef brisket (see below if you want to brine brisket yourself), seasoning packet discarded
- 2 Tbsp whole peppercorns
- 2 Tbsp coriander seeds
- 1 Tbsp dill seeds
- 1 Tbsp allspice seeds
- 1 tsp crushed red pepper flakes
- 1 cup whole grain Dijon mustard, divided
- 1¼ cups packed light brown sugar, divided
- 2 medium sweet onions, peeled, halved, and each half cut into 3 wedges
- 6 garlic cloves, peeled and smashed
- 2 dried bay leaves
- 1 (12oz) beer (lager or stout)
- 2 cups (473ml) low-sodium beef broth or water (you will likely use less than this)
- 12 oz small red potatoes (if they’re large, cut them into 2-inch pieces, otherwise leave whole)
- 3 large carrots, peeled and cut into 2-inch pieces
- 1 head of cabbage, cut into 6 or 8 wedges
Instructions
- Rinse off the brine. Preheat an oven to 325°F (160°C). Thoroughly rinse the brisket to remove the brining liquid, then transfer to a large pot and cover with cold water. Allow the brisket to soak for 10-15 minutes before proceeding.
- Meanwhile, make the spice rub. Place the spices in a mortar: 2 Tbsp whole peppercorns, 2 Tbsp coriander seeds, 1 Tbsp dill seeds, 1 Tbsp allspice seeds, and 1 tsp crushed red pepper flakes. Use a pestle to grind coarsely, then set aside.
- Dry the brisket. Remove the brisket from the pot, then dry on all sides with paper towels. Drain and dry the Dutch oven. Return the brisket to the Dutch oven, fat side up. If the brisket is large, you can cook it in a roasting pan or simply cut it in half to help it fit.
- Add mustard and spices. Brush all except for 2 Tbsp of the mustard on top of and on the sides of the brisket. Sprinkle the spice blend evenly over the top. Follow this by sprinkling 1 cup of brown sugar (reserve the remaining ¼ cup for later) on top of the beef.
- Add onions. Place the onion wedges around the beef, then scatter the smashed garlic cloves on the side. Add 2 bay leaves.
- Add liquid. Pour 1 (12oz) can of beer around the seasoned corned beef, then add enough beef broth (or water) to come up ⅔ of the way. Cover with a tight fitting lid.
- Cook the corned beef. Transfer to an oven and cook for 2½ hours. Carefully remove from the oven, then scatter the potatoes, carrots, and cabbage wedges around the meat. Submerge them as best you can in the liquid. Cover tightly, then return to the oven for an additional 1½ - 2 hours or until the brisket reaches an internal temperature of 185°F (85°C) and is very tender. A good rule of thumb is to allow 1 hour per pound of meat, but to begin checking a little earlier. The cook time will vary based on the thickness of the brisket. Remove from the oven.
- Preheat the broiler. Place an oven rack about 4 inches below the heating unit, then set the broiler to high.
- Broil the corned beef. Using two metal spatulas, carefully transfer the corned beef to a foil-lined baking sheet. Place the remaining 2 Tbsp mustard and 3 Tbsp brown sugar in a mixing bowl with ¼ cup of the cooking liquid. Stir well, then pour (or brush) all over the top of the corned beef. Cook under the broiler for about 5-7 minutes, rotating the pan once halfway through, until the top is caramelized all over. Keep a close eye on it, some broilers are very strong!
- Let the meat rest. Before slicing, allow the corned beef to rest for at least 20 minutes. Use a sharp knife to cut into thick slices against the grain. Serve with the vegetables and a bit of the braising liquid spooned on top. Enjoy!
Notes
- In terms of what size brisket to buy, you should allot about ¾ lb of meat per person – remember, the brisket will shrink as it cooks.
- Brisket and corned beef are not the same thing. A brisket is the cut of beef, while a corned beef is the brined brisket. If you buy a brisket at the store, you’ll need to brine it yourself. If you buy corned beef from the store, it’s already brined. You absolutely do not want to double brine (it would be way too salty), so make sure you’re using the right thing.
- To brine a brisket yourself, you can follow this process from Michael Ruhlman, but note that it takes 3-5 days to brine.
- Make-ahead: Prepare a day ahead and reheat in the oven at 300°F (150°C).
- Storage: Store leftovers in an airtight container for up to 4 days. Keep meat and vegetables separate for optimal texture.
- Reheat in a covered dish with braising liquid at 300°F (150°C).
- Freeze sliced meat for up to 3 months. Thaw overnight in a refrigerator before reheating.
Nutrition
Calories: 179kcal | Carbohydrates: 41g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 0.05mg | Sodium: 349mg | Potassium: 577mg | Fiber: 5g | Sugar: 29g | Vitamin A: 3161IU | Vitamin C: 35mg | Calcium: 111mg | Iron: 2mg
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