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Name of Event

St. Patrick's Day

Cuisine From



Traditional corn beef dish cooked in beer


Yield 6 to 8 servings
Preparation time 20 mins
Cooking time 3 -1/2 hours
Main Ingredient Beef


4 lbs ( 1.8 kg) corned beef  

12 ounce (350 ml) of strong flavoured beer such as Guinness draught or German wheat beer(not stout as it is too bitter)

1 medium white onion, peeled and cut into wedges 

3 garlic cloves, minced 

1 bay leaf 

1/4 teaspoon ground cinnamon 

1/8-1/4 teaspoon ground cloves (to taste) 

1/4 teaspoon ground allspice 

1/4 teaspoon ground black pepper

1 head cabbage, cut into wedges, rinsed and drained 

6 medium white potatoes, peeled and quartered 

2-3 carrots, peeled and cut into 3-inch pieces 

1 tbs white vinegar


1 Rinse corned beef under cold water, and pat dry.

2 Place the beef in a Dutch oven, or other large pot with a cover.

3 Pour the beer over the meat add vinegar and just enough water to just cover the beef.

4 Add the onion, garlic, bay leaf, cinnamon, cloves, allspice and pepper to the pot.

5 Bring pot to a boil and skim off any foam.

6 Reduce heat to a simmer. Cover pot and simmer for 3 hours.

7 Add carrots, then potatoes and then the cabbage wedges to the pot.

8 Cover pot, and continue cooking until vegetables are tender (about 20-30 minutes).

9 Remove meat and vegetables to warm serving platter/dishes, leaving the cooking liquid/sauce in the pot.

10 Over high heat, bring the cooking liquid to a boil, and cook until the amount of liquid is reduced by half (about 10 minutes) to make a sauce.

11 Slice the corned beef (across the grain); serve with the vegetables, mustard (of choice) and the sauce on the side.