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bonnie's dutch oven roasted corned beef in ale

(4 ratings)
Blue Ribbon Recipe by
BonniE !
Cottonwood, CA

This is a very delicious and yummy way to make company-worthy corned beef. It comes out so moist and tender. I used my large Dutch oven and prepared a big one-pot meal. While the meat and vegetables were roasting, I had plenty of time to relax and enjoy sitting on the patio while our dinner almost cooked itself! Enjoy!

Blue Ribbon Recipe

Nothing says St. Patrick's Day more than corned beef and beer. After cooking in the Dutch oven, the corned beef is juicy and perfectly tender. Braising in pale ale adds a slight hops flavor to the corned beef. The potatoes, carrots, and cabbage are tender and soak up the flavor of the beer and beef broth.

— The Test Kitchen @kitchencrew
(4 ratings)
yield 4 serving(s)
prep time 20 Min
cook time 4 Hr
method Bake

Ingredients For bonnie's dutch oven roasted corned beef in ale

  • 4 oz
    flat cut corned beef, save the seasoning packet of spices
  • 1 bottle
    pale ale (12 ounce)
  • 4-6
    Yukon Gold potatoes, cut in half
  • 4 lg
    carrots, cut into chunks
  • 2 md
    yellow onions, cut in half
  • 3 lg
    wedges of cabbage, each wedge cut in half
  • 1 c
    beef broth

How To Make bonnie's dutch oven roasted corned beef in ale

  • Oven preheating to 325 degrees.
    Pre-heat oven to 325 degrees.
  • Drying the corned beef and opening the seasoning packet.
    Open the corned beef and remove the spice packet from the package. Rinse the corned beef. Blot with paper towels.
  • Seasoning sprinkled over corned beef in a Dutch oven.
    Place the corned beef in a large Dutch oven and sprinkle the seasoning packet of spices over the meat.
  • Beef broth and a bottle of pale ale added to the Dutch oven.
    Add 1 cup beef broth and the 12-ounce bottle of Pale Ale. Make sure the liquid barely covers the meat. If it doesn't, add a little more broth.
  • Roasting the corned beef in a covered Dutch oven.
    Cover and place the pot in the oven. Cook for 1 hour at 325 degrees. Then lower the oven temperature to 300 degrees and cook for 1 1/2 hours more before adding the vegetables.
  • Carrots, potatoes, and cabbage added to the Dutch oven.
    Now Add the Vegetables: Remove the pot from the oven. Move the meat to the side and add the vegetables. Push the vegetables down in the liquid (they won't be completely covered with liquid). Cover and put the pot back in the oven and finish cooking vegetables for another 1 1/2 hours. By then, the meat and vegetables should be fork-tender but not falling apart.
  • A platter of Bonnie's Dutch Oven Roasted Corned Beef in Ale sliced.
    To Serve: Slice corned beef across the grain. Enjoy!