Beer Braised Corned Beef with Red Potatoes and Carrots

  • Yield : 6 to 8 servings
  • Prep Time : 15m
  • Ready In : 15m
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  • 1 (3-pound) corned beef brisket
  • 4 garlic cloves, smashed
  • 2 large shallots, peeled and halved
  • 2 tablespoons pickling spice
  • 2 teaspoons caraway seeds
  • 2 (12-ounce) bottles beer (not light)
  • 1/2 cup Irish whiskey
  • 6 carrots, peeled and cut into 2-inch pieces
  • 6 red potatoes, cut into 2-inch dice
  • 4 sprigs fresh dill
  • Kale leaves, for plating


Step 1

Preheat the oven to 250 degrees F.

Step 2

Put the corned beef into a large roasting pan (preferably with a lid). Add the garlic, shallots, pickling spice, caraway seeds, beer and whiskey. Cover and place in the oven. Braise 3 hours, turning the meat once. At the end of the 3 hours, add the carrots, potatoes and dill. Cover again and place back in the oven for an additional 2 hours. Remove from the oven. Line a platter with kale leaves, place the corned beef in the center and mound the carrots and potatoes around it. Serve immediately.

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