Real Recipes From Real Home Cooks ®

glazed corned beef & cabbage n irish stout beer

★★★★★ 11
a recipe by
Rose Mary Mogan
Sauk Village, IL

Today my husband & I decided to add a new twist to our TRADITIONAL CORNED BEEF & CABBAGE DINNER with carrots, Bell Peppers, garlic & onions by cooking the corned beef with an Irish Stout Beer his suggestion & then Glazing it after it was cooked, which was my suggestion. We were both very impressed with the outcome of the meal. I served it with Dan's Favorite Irish Soda Bread, & made the Andes Mint Chunk Oatmeal Raisin Cookies, and also made a Marbled Mint Layer cake, all was very good & I was very exhausted afterwards. The meal was worth it,& something my husband looks forward to yearly.

Blue Ribbon Recipe

We love this corned beef recipe. But we especially liked the glaze for the meat. The mix of flavors was great together. Delicious for a St. Patrick's Day dinner. Hmmm... the glaze may pair well with other meats as too.

— The Test Kitchen @kitchencrew
★★★★★ 11
serves 8 or more depending on portion size
prep time 30 Min
cook time 3 Hr 35 Min
method Stove Top

Ingredients For glazed corned beef & cabbage n irish stout beer

  • 6 1/2 lb
    corned beef flats (not the point cuts)
  • 1 bottle
    12 oz. Irish stout beer (more if desired)
  • 2
    bay leaves
  • 6 clove
    garlic chopped in large pieces
  • 3 lb
    red skin potatoes; washed & quartered
  • 2 lb
    baby carrots
  • 3 lg
    onions; cut into 6's or 8's pieces
  • 1 bunch
    green onions; chopped (optional)
  • 1-2
    cabbage heads; cut into wedges
  • 6-8 lg
    cabbage leaves; blanched or mircowaved for garnish (optional)
  • 1/2 stick
  • 1 c
    Heinz catsup (my personal favorite)
  • 1 c
    Splenda brown sugar blend (not firmly packed)
  • 2 Tbsp
    brown mustard or Dijon mustard
  • 1/3 c
    apple cider vinegar
  • 2 tsp
    Worcestershire sauce
  • 2 tsp
    horseradish (from refrigerated section)

How To Make glazed corned beef & cabbage n irish stout beer

  • 1
    This is the large pot I used to cook the corned beef briskets in. The formula for cooking corned beef briskets is usually between 50 minutes to 1 hour per pound. But if you are cooking 6 1/2 pounds as I did today, use the time for the largest piece of meat, NOT the combined total for the weight of the meat. These 2 pieces cooked in about 3 hours, on SIMMER, AFTER THE WATER CAME TO A BOIL.
  • These are the 2 corned Beef Brisket FLATS , after being placed in the large pot before cooking. Be sure to purchase a good Quality Corned Beef FLAT and NOT the point cut, which has all of the excess fat on it.
    Add briskets to a large pot, then add contents of spice packet.
  • 3
    Cover briskets completely with water.
  • 4
    Add the beer if using. Turn the fire to medium high, and then bring to a boil.
  • 5
    When it comes to a boil, skim foam from top of water. Then lower heat and allow meat to simmer for about 50 minutes to 1 hour per pound for the weight of the largest brisket if cooking more than one. Or cook until meat has reached desired tenderness.
  • 6
    When cook time has elapsed, remove briskets from pot and place on a rack in a large roasting pan, PRE-HEAT OVEN TO 350 DEGREES F. Prepare glaze, by combining all the glaze ingredients in a small saucepan. Bring to a simmer until butter has melted, then brush on top of briskets every 10 minutes, for a total of about 3 times. Cook for 25 to 30 minutes.
  • 7
    When glaze has set, remove from oven and let set for about 10 minutes before slicing to serve. You will have some glaze left over. Can serve on the side with the corned beef and can also be used on a ham.
  • 8
    While corned beef is baking in oven cook the remaining vegetables. Add onions, garlic potatoes & carrots to the pot the briskets were cooked in and cook for 10 minutes. Then add the cabbage wedges and continue to cook for 20 to 25 minutes longer or until all the veggies are tender.
  • 9
    Blanch or microwave large outer cabbage leaves for about 5 to 6 minutes. Wash first and allow a little water to stay on the leaves, place in a covered bowl, and cook in microwave till bright green. Then line large platter with the leaves cutting in half if need be, then retrieve the veggies from the pot with a large slotted spoon, and place in platter, sprinkle with chopped green onions or chopped chive, garnish with bell pepper strips if desired.
  • 10
    Slice corned beef brisket with electric knife and arrange on top of veggies before taking to table.
  • 11
    Place on table and allow guest to help themselves.
  • Glazed Corned Beef & Cabbage N Irish Stout Beer
    This is the platter that I made and gave to the neighbors, they LOVED IT & I love sharing it with them.