Corned Beef

  • Author: Giangis Kitchen
  • Prep Time: 15
  • Cook Time: 150
  • Total Time: 2 hours 45 minutes


Happy St. Patrick’s Day!!  This corned beef came out delicious and I am sure you will be making this for many years to come.  Enjoy!!



  • 13 lbs. corned beef brisket
  • 4 bay leaves
  • 1 12 oz. Guinness pale ale beer
  • 1 yellow onion, peeled and halved
  • 6 carrots, peeled and halved
  • 1 cabbage, cored and quartered
  • 6 boiling potatoes, scrubbed
  • Salt and pepper
  • ½ cup sour cream
  • 34 Tbsp. horseradish cream
  • 1 scallion, finely chopped


  1. In a small bowl mix together the sour cream, horseradish and the scallion. Cover and refrigerate for at least 2 hours prior to serving.
  2. Put the corned beef in a Dutch oven. Pour in the beer and enough water to cover the meat. Add the bay leaves. Bring to a boil over high heat. Reduce heat to low and skim the foam from the surface of the water. Cover and simmer for about 2 ½ hours, or until the corned beef is tender.
  3. Remove from the liquid, wrap in foil and set aside.
  4. Add the potatoes, cabbage, onion and carrots to the pot; cover and cook over a gentle boiling simmer for 20 minutes, or until tender.
  5. Return the corned beef to the pot to warm up, 3-4 minutes.
  6. Cut the meat across the grain and arrange on a plate with the vegetables and a little of the cooking juice. Serve with the horseradish cream.

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