Corned Beef cooked in beer and and other aromatics turns out tender and perfect every time. After simmering on the stove top it gets a crunchy coating similar to a honey ham.
Skip St. Patricks Day?
St. Patrick’s Day marks the day I lost my Mama. Up until then I had made this corned beef and cabbage for at least twenty-five years, and my family all loves it. But, after losing her I just didn’t have the heart for it. And, then I thought of her spirit.
It’s time to celebrate
I decided that I will no longer mourn my loss, but instead I am celebrating Mama’s life. I love this picture of her and grandson, Beau, taken about a year before she died. That laugh is a great reminder of her fun personality. She would definitely approve of me sharing this recipe.
Let’s get to the corned beef
My friend, Lisa, got this recipe many years ago off a Killian’s Beer display. I tried a google search and a Pinterest search and couldn’t find anything, so Lisa and I must be the only two people left on earth who make it. The rest of the world is missing out so I decided it was my duty to share.
Cooked in beer?
Yes, it’s a bit different. It’s cooked in beer and lots of other wonderful flavors. There is also a crunchy sweet coating (similar to what you find on a honey baked ham). It would still be delicious, but a more basic corned beef, if you want to leave off the coating, but I’ve never left it off. We all love it!
By the way, we’ve been collecting recipes, decor and fun on our St. Patrick’s Day Pinterest Board. Check it out and follow here.
A bonus of making this corned beef is the aroma. It’s like potpourri for your house, only better. How could it not smell delicious with all this delicious stuff cooking in beer along with your corned beef?
I’m only giving you the corned beef recipe. For my cabbage, I usually scoop a cup or two of the pan juice into the cabbage pot when I cook it. Otherwise it’s just straightforward cabbage.
Before I get to the recipe I’d like to leave you with this:
AN IRISH KITCHEN PRAYER
Bless us
with good food,
the gift
of gab and
hearty laughter.
May the
love and joy
we share
be with us
ever after.
Amen
Corned Beef Cooked in Beer
Ingredients
- 1 corned beef 4-6 lbs.
- 2 bottles Killian’s Irish Red Beer
- 4 bay leaves
- 3 cinnamon sticks
- 12 peppercorns
- 3 cloves of garlic
- 1 large onion cut in half
- 1/2 cup brown sugar
- 1/2 tsp. ground cloves
- 1/2 tsp. dry mustard
- 1/4 tsp. celery salt
- 1/4 tsp. caraway seeds
Instructions
- Place corned beef in dutch oven and add all ingredients through onion.
- Add enough water to cover the corned beef.
- Cook for 4-5 hours, covered, on medium-low to medium heat, or until corned beef is tender.
- Mix remaining ingredients.
- Rub or pat onto the warm corned beef.
- Cook on grill or under broiler until coating is crunchy.
- Serve warm with the rest of the beer from your six pack.
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Pam, thanks for sharing this recipe and the adorable picture of your sweet Mom and Beau! I am going to make this recipe this St. Patrick’s Day. I will think of your Mom and you.
Awww, thanks Cindy! I love that picture too, and I hope you’ll enjoy the corned beef as much as we do.
That looks delicious! Of course, it doesn’t help that I’m always starving…being on weight watcher’s right now. Filing away on my recipes board for future reference. It’s a great way to celebrate your mother’s life! Love that picture of her!
Thanks, Florence. (I can’t remember if I’ve told you that her name was Florence, too).
I have been making this recipe for 20 years, yes found it on the 6 pack of Killians Red Beer. The crunchy topping is awesome. I add my carrots, more onions, and potatoes about an hour from done, then add cabbage about 20 minutes left. I cook mine in a Cuisinart Crock pot, one of my best pieces of kitchen equipment I own. An investment but you can, saute, brown, roast, and slow cook in ONE POT. Use your 20% coupon at BB&B.