Glazed Corned Beef & Cabbage N Irish Stout Beer

Rose Mary Mogan


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


★★★★★ 11 votes

8 or more depending on portion size
30 Min
3 Hr 35 Min
Stove Top


  • 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 large
    onions; cut into 6's or 8's pieces
  • 1 bunch
    green onions; chopped (optional)
  • 1-2
    cabbage heads; cut into wedges
  • 6-8 large
    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

About Glazed Corned Beef & Cabbage N Irish Stout Beer

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