Best 11 Glazed Corned Beef Cabbage N Irish Stout Beer Recipes

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Corned beef and cabbage is a classic Irish dish that is often enjoyed on St. Patrick's Day. The combination of tender beef, savory cabbage, and flavorful vegetables is a hearty and delicious meal that is sure to please everyone at the table. Adding Irish stout beer to the cooking liquid imparts a rich, malty flavor that takes this dish to the next level. If you're looking for a delicious and festive way to celebrate St. Patrick's Day, then this glazed corned beef and cabbage with Irish stout beer is the perfect recipe for you.

Let's cook with our recipes!

GLAZED CORNED BEEF AND CABBAGE



Glazed Corned Beef and Cabbage image

My mother was a wonderful cook who inspired me to experiment with recipes. This unique recipe features a Dijon mustard glaze on the corned beef, and a tangy horseradish sauce with the cabbage and red potatoes. The meal receives raves every time I serve it.

Provided by Taste of Home

Categories     Dinner

Time 2h50m

Yield 6-8 servings.

Number Of Ingredients 13

1 corned beef brisket with spice packet (2-1/2 pounds)
1 medium head cabbage, cut into wedges
1 pound small red potatoes, halved
DIJON GLAZE:
2 tablespoons honey
1 tablespoon thawed orange juice concentrate
2 teaspoons Dijon mustard
HORSERADISH SAUCE:
1/4 cup butter, cubed
2 to 3 tablespoons prepared horseradish
2 tablespoons chopped green onion
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place brisket and contents of spice packet in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until meat is tender. , Place cabbage and potatoes in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 25-30 minutes or until tender, adding more water to pan if necessary. , Transfer the brisket to a broiler pan. Combine glaze ingredients; brush over beef. Broil 4-6 in. from the heat for 3-4 minutes or until beef is glazed. Thinly slice across the grain., In a small microwave-safe bowl, combine the sauce ingredients. Cover and microwave on high for 30-45 seconds or until butter is melted. Drizzle over cabbage and potatoes.

Nutrition Facts :

STOUT CURED CORNED BEEF COOKED WITH CABBAGE, CARROTS AND POTATOES



Stout Cured Corned Beef Cooked with Cabbage, Carrots and Potatoes image

Even though the true traditional Corned Beef and Cabbage was more for royalty in Ireland (Irish Bacon and Cabbage was more historic for the commoners), this dish has become a celebrated dish in the US for St. Patrick's Day. With enough planning, this recipe will show you how to take a beef brisket and turn it into Corned Beef.

Provided by Sean Z. Paxton

Categories     Beef     Comfort     Entrée | Main     Main Dish

Yield 1 Large Corned Beef

Number Of Ingredients 37

1 .5 quart water (filtered)
2 pint Stout Style Ale, (such as Samuel Smith's Oatmeal Stout, Barney Flats Oatmeal Stout or Guiness)
2 cup salt, kosher
1/4 cup sugar (organic)
1/4 cup sugar, light brown
1 ounce pink salt ((sodium nitrate), from Savory Spice Co.)
1 teaspoon black peppercorns (whole)
1 teaspoon coriander seeds (whole)
1 teaspoon cloves (whole)
1 teaspoon mustard seed (black or yellow, whole)
1 teaspoon Grains of Paradise (whole)
1 teaspoon Allspice Berries (whole)
1 teaspoon cardomon pods, (green or black (optional))
1 teaspoon Star Anise (whole (optional))
1 teaspoon caraway, seeds (whole (optional))
1 teaspoon orange zest, ((optional))
1 teaspoon Red Pepper Flakes
7 each bay leaves (preferably fresh, bruised)
3 each garlic, cloves (peeled)
2 each cinnamon sticks
2 quart ice (or 4 pounds)
1 each beef brisket, whole (about 5 pounds)
2 pints Stout Style Ale, (such as Samuel Smith's Oatmeal Stout, Barney Flats Oatmeal Stout or Guiness)
water (enough to cover the meat by 2 inches)
1 teaspoon black peppercorns (whole)
1 teaspoon coriander seeds (whole)
1 teaspoon cloves (whole)
1 teaspoon mustard seed (black or yellow)
1 teaspoon Grains of Paradise (whole)
2 each cabbage, green, (heads quartered)
5 each carrots, large (peeled and quartered)
6 - 8 each potatoes, red bliss or Yukon gold (washed and peeled)
1 each onions, yellow (peeled and sliced)
5 each garlic, cloves (peeled and sliced)
1 cup butter, clarified ((optional))
1 recipe Mustard Ale Sauce (recipe HERE)
1 recipe Horseradish Ale Sauce (recipe HERE)

Steps:

  • Rinse off the beef brisket, to remove any of the juices and small pieces of fat.
  • In a large stock pot or 12 quart dutch oven, add the water, stout beer, salt, sugars, and pink salt (if using) and turn heat to medium.
  • In a sauté pan over medium heat, add peppercorns, coriander, cloves, mustard seed, grains of paradise, allspice berries and if using cardamom pods, star anise and caraway seeds.
  • Mix with a wooded spoon; till the spices start to pop and release their essential oils (you should smell all the spices).
  • Remove from the heat and add to the water | stout beer mixture. Add the orange zest, red pepper flakes, bay leaves, garlic cloves and cinnamon sticks to the water | beer mixture.
  • Alternatively, you can purchase a store bought pickling spices or create your own mix and use about 3 tablespoons. I like to create my own mix, which is what is above. Bring the brine to a boil for about 5 minutes, to dissolve the salts and sugars, while infusing all the flavors like a tea. Turn off the heat and add the ice to chill mixture.
  • Check the temperature of this mixture to make sure that it is below 38°F | 3°C or chill in the refrigerator till that temperature is reached. Transfer the stout brine to a Cambro 8 qt Polypropylene Food Storage Container or zip lock bag and add the brisket.
  • If using a container, add a small plate to the top of the brisket, to make sure the beef is completely submerged. seal the container with its Red Lid.
  • Place in the refrigerator or kegerator for 5 - 8 days to fully cure the brisket. A larger brisket will take longer to cure. The long the brisket cures in the stout brine, the more flavor it will pick up.
  • Remove the brisket from the brine and rinse well to remove any of the whole spices. Notice how the color changes, not only from the dark stout, but the brine. The corned beef should feel firmer, than when it was just raw meat.
  • Place the corned beef into a large dutch oven or pot and add stout beer and enough water to cover the brisket.
  • In a sauté pan over medium heat, add peppercorns, coriander, cloves, mustard seed and grains of paradise. Stir the spices until they start to pop and become very aromatic, about 3 minutes. Add the toasted spices to the brisket and bring the liquid to a simmer. Turn the heat to medium low, creating a gentle simmer, cover the pot with a lid and cook for about 3 hours or till the brisket is fork tender.
  • Prep the cabbage, potatoes, carrots, onion and garlic cloves. About 2 ½ hours into the cooking of the brisket, add these vegetables to the pot and recover, checking the level of the cooking liquid; making sure there is enough to fully cover the meat and vegetables. Cook for the remaining ½ hour or until the brisket and vegetables are fork tender.
  • Remove the now corned beef into your crock pot. Add the stout beer and enough water to just cover the corned beef. In a sauté pan over medium heat, add peppercorns, coriander, cloves, mustard seed and grains of paradise. Stir the spices until they start to pop and become very aromatic, about 3 minutes. Add the toasted spices to the brisket and cover with a lid.
  • Most crock pots have two temperature settings. If set to the low setting, set the timer for 8 - 9 hours. The temperature for low (which varies depending on the brand and manufacturer can range from 190°F | 88°C - 200°F | 93°C. This is very similar to what temperature you would sous-vide brisket. The last 45 minutes of cooking, add the potatoes, carrots, onion and garlic. The last 20 minutes add the cabbage.
  • For high temperature setting, 290°F | 143°C - 315°F | 157°C, the corned beef will take around 3 1/2 - 4 1/2 hours to be tender and fully cooked. Add the potatoes, carrots, onion, garlic and cabbage the last 30 minutes of cooking.
  • In a sauté pan over medium heat, add peppercorns, coriander, cloves, mustard seed and grains of paradise. Stir the spices until they start to pop and become very aromatic, about 3 minutes. Add the toasted spices to a bowl to cool.
  • Place the corned beef into a large bag, or split the corned beef into pieces that will fit into your size bags (even individual serving sizes). If you have a chamber style vacuum sealer, add enough stout beer to barely cover the meat, then add the spices, dividing among the number of bags. Seal on high.
  • If you have a 'seal a meal' style vacuum sealer, first freeze the stout beer in ice cube trays over night. Then add the ice cubes with the cured meat and divided amount of spices and seal. This will keep the beer in the bag and not be sucked out into the machine when sealing.
  • Set the water bath temperature to 180°F | 82.2°C. Place the sealed corned beef into the water bath and set the time for 8 hours. I have experimented with other temperatures and cooking times, trying to achieve the most tender corned beef. I tried 136°F | 57.7°C and cooked for 72 hours (3 days). This yielded a pretty tender, medium rare corned beef, but not falling apart tender. It sliced well, and was tender the thinner the meat was sliced.
  • For the vegetables: Vacuum seal the potatoes and carrots separately, adding a few tablespoons of butter and seasoning with a sprinkle of salt and pepper. Add the potatoes and carrots bags after the meat has cooked for 7 hours. The potatoes and carrots will take about an hour to fully cook. For the cabbage, first sauté the sliced onions in butter over medium heat, until they turn transparent, about 5 minutes. Add the sliced garlic and cook another minute. Then add the cabbage (slice for this version, removing the core) and stir to coat the cabbage in butter, and sauté until the cabbage turns a bright green color, about 4 - 5 minutes. Season with salt and pepper and it's ready to serve.
  • When ready to serve, remove the corned beef from the cooking pot and transfer it to a large cutting board. Slice the meat across (perpendicular) to the grain of the meat, to make the corned beef more tender. If you cut the corned beef with the grain, it will be noticeably tougher. Place the sliced meat on a serving platter and add/arrange the strained vegetables. Use a few tablespoons of the cooking liquid to moisten the meat for presentation.
  • To enhance this classic feast, serve with clarified butter infused with a clove or two of peeled garlic, Mustard Ale Sauce and/or Horseradish Ale Sauce.

GLAZED CORNED BEEF



Glazed Corned Beef image

This apricot sweet sauce really brings out the flavor in corned beef. It is great to serve the sauce over cooked carrots also!

Provided by CANMAD7

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 3h15m

Yield 7

Number Of Ingredients 5

4 ½ pounds corned beef, rinsed
1 cup water
1 cup apricot preserves
¼ cup brown sugar
2 tablespoons soy sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Coat a large pan with non-stick cooking spray. Place corned beef in dish and add water. Cover tightly with aluminum foil and bake for 2 hours; drain liquid.
  • In a small bowl combine apricot preserves, brown sugar, and soy sauce. Spread the apricot mixture evenly over the corned beef.
  • Bake uncovered at 350 degrees F (175 degrees C) 25 to 30 more minutes, or until the meat is tender; basting occasionally with pan drippings.
  • Slice corned beef across grain and serve.

Nutrition Facts : Calories 463.1 calories, Carbohydrate 38.1 g, Cholesterol 125 mg, Fat 24.3 g, Fiber 0.2 g, Protein 23.8 g, SaturatedFat 8.1 g, Sodium 1724.8 mg, Sugar 27.5 g

TRADITIONAL IRISH CORNED BEEF AND CABBAGE



Traditional Irish Corned Beef and Cabbage image

Traditional corned beef and cabbbage is the ultimate in comfort food and a boon for budget conscious families. Slowly simmered with spices, then served wih mustard and cabbage, this traditional Irish dish is perfect for those who want a tasty, comforting no-hassle meal.

Provided by Chef mariajane

Categories     Meat

Time 3h

Yield 4 serving(s)

Number Of Ingredients 6

3 lbs corned beef brisket
water, to cover meat
2 tablespoons pickling spices
3 tablespoons salt
2 tablespoons peppercorns
1 head cabbage

Steps:

  • In a large stockpot, place corned beef with all the seasonings. Cover with cold water. Bring to a boil, reduce heat and simmer until tender, about 2 hours. If not tender after 2 hours, keep checking at 15 minute intervals.
  • Remove corned beef, save broth for cabbage. Cut cabbage into wedges, place in a large pan, cover with broth from the beef and simmer until tender.
  • Keep cabbage warm in broth until needed.
  • Served corned beef with mustard and cabbage.

Nutrition Facts : Calories 1035.4, Fat 66.4, SaturatedFat 22.1, Cholesterol 333.2, Sodium 9150.8, Carbohydrate 46.7, Fiber 18.5, Sugar 8.4, Protein 70.5

GUINNESS CORNED BEEF AND CABBAGE



Guinness Corned Beef and Cabbage image

Passed down through generations, this robust corned beef and cabbage recipe is requested often in our house. The Irish stout adds excellent richness to the corned beef. Just throw the ingredients together in the slow cooker and let them simmer until delicious! -Karin Brodbeck, Red Hook, New York

Provided by Taste of Home

Categories     Dinner

Time 8h20m

Yield 9 servings.

Number Of Ingredients 11

2 pounds red potatoes, quartered
1 pound carrots, cut into 3-inch pieces
2 celery ribs, cut into 3-inch pieces
1 small onion, quartered
1 corned beef brisket with spice packet (3 to 3-1/2 pounds)
8 whole cloves
6 whole peppercorns
1 bay leaf
1 bottle (12 ounces) Guinness stout or reduced-sodium beef broth
1/2 small head cabbage, thinly sliced
Prepared horseradish

Steps:

  • In a 6-qt. slow cooker, combine potatoes, carrots, celery and onion. Add corned beef (discard spice packet or save for another use)., Place cloves, peppercorns and bay leaf on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Place in slow cooker. Pour stout over top., Cook, covered, on low 8-10 hours or until meat and vegetables are tender, adding cabbage during the last hour of cooking. Discard spice bag., Cut beef diagonally across the grain into thin slices. Serve beef with vegetables and horseradish.

Nutrition Facts : Calories 374 calories, Fat 20 g fat (7 g saturated fat), Cholesterol 104 mg cholesterol, Sodium 1256 mg sodium, Carbohydrate 25 g carbohydrate (5 g sugars, Fiber 4 g fiber), Protein 22 g protein.

CORNED BEEF AND CABBAGE I



Corned Beef and Cabbage I image

What's more Irish than a traditional recipe for corned beef and cabbage? Serve with mustard or horseradish if desired.

Provided by Laria Tabul

Categories     Main Dish Recipes     Beef     Corned Beef Recipes

Time 2h35m

Yield 5

Number Of Ingredients 4

3 pounds corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and cut into 3-inch pieces
1 large head cabbage, cut into small wedges

Steps:

  • Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
  • Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
  • Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

Nutrition Facts : Calories 839.3 calories, Carbohydrate 68.9 g, Cholesterol 147 mg, Fat 41.3 g, Fiber 12 g, Protein 49.6 g, SaturatedFat 13.1 g, Sodium 3377.5 mg, Sugar 11.4 g

IRISH CHANNEL CORNED BEEF AND CABBAGE



Irish Channel Corned Beef and Cabbage image

Provided by Patrice Keller Kononchek

Categories     Slow Cooker     Beef     St. Patrick's Day     Dinner     Cabbage     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6-8

Number Of Ingredients 6

3 pounds corned beef
1 onion, chopped
1 1/2 cups water
1 14-oz. can chicken broth
4 carrots, chopped
1 head cabbage, broken apart

Steps:

  • Rinse the corned beef and cut off excess fat.
  • Place the onion on the bottom of the slow cooker.
  • Place the corned beef on top of the onion.
  • Add water, chicken broth, carrots and cabbage.
  • Cook on low heat for 8 to 10 hours, or until meat is cooked and vegetables are tender.

GLAZED CORNED BEEF



Glazed Corned Beef image

I serve this delicious entree each St. Patrick's Day, even though my family is Dutch, not Irish. The tender meat is topped with a simple, tangy glaze that is so tasty. Leftovers make excellent Reuben sandwiches. -Perlene Hoekema, Lynden, Washington

Provided by Taste of Home

Categories     Dinner

Time 3h25m

Yield 8 servings.

Number Of Ingredients 9

1 corned beef brisket with spice packet (3 to 4 pounds), trimmed
1 medium onion, sliced
1 celery rib, sliced
1/4 cup butter, cubed
1 cup packed brown sugar
2/3 cup ketchup
1/3 cup white vinegar
2 tablespoons prepared mustard
2 teaspoons prepared horseradish

Steps:

  • Place corned beef and contents of seasoning packet in a Dutch oven; cover with water. Add onion and celery; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until meat is tender. , Drain and discard liquid and vegetables. Place beef on a greased rack in a shallow roasting pan; set aside., In a small saucepan, melt butter over medium heat. Stir in the remaining ingredients. Cook and stir until sugar is dissolved. Brush over beef. , Bake, uncovered, at 350° for 25 minutes. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 484 calories, Fat 29g fat (11g saturated fat), Cholesterol 132mg cholesterol, Sodium 1708mg sodium, Carbohydrate 35g carbohydrate (33g sugars, Fiber 1g fiber), Protein 22g protein.

STOUT SLOW COOKER CORNED BEEF AND VEGGIES



Stout Slow Cooker Corned Beef and Veggies image

A slow cooker recipe for some traditional-style Irish corned beef and cabbage that smells as good as it tastes. Sweet potatoes are added for those whose diet prefers them.

Provided by RayPappy Bailey

Categories     Main Dish Recipes     Beef     Corned Beef Recipes

Time 6h30m

Yield 16

Number Of Ingredients 8

1 ½ (12 fluid ounce) cans or bottles Irish stout beer (such as Guinness®), divided
1 (4 pound) corned beef brisket
1 ½ cups brown sugar
3 sweet potatoes, cut into chunks
1 head cabbage, cored and coarsely chopped
2 large sweet onions, chopped
6 large carrots, chopped
3 red potatoes, cut into chunks

Steps:

  • Pour 1 bottle Irish stout beer into a slow cooker.
  • Rinse corned beef brisket and pat dry. Rub with brown sugar, including the bottom, and gently place brisket into the slow cooker with the stout beer.
  • Arrange sweet potatoes, cabbage, onion, carrots, and red potatoes on and around the brisket in the slow cooker.
  • Pour remaining 1/2 bottle Irish stout beer on and around brisket and vegetables to moisten the brown sugar. Cover the cooker and cook on Low until corned beef is tender, 6 to 8 hours. Allow brisket to stand 5 minutes before slicing.

Nutrition Facts : Calories 289.1 calories, Carbohydrate 39.1 g, Cholesterol 49.7 mg, Fat 9.9 g, Fiber 5.2 g, Protein 12.3 g, SaturatedFat 3.3 g, Sodium 638.6 mg, Sugar 20.7 g

IRISH BOILED DINNER (CORNED BEEF)



Irish Boiled Dinner (Corned Beef) image

Mouth watering tender corned beef with corned beef flavored potatoes, cabbage, and carrots. This is my great grandmothers recipe from Ireland. This was served with both Irish soda bread and corn bread at our house.

Provided by Ann Hester

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 6h

Yield 6

Number Of Ingredients 5

1 (5 1/2 pound) corned beef brisket
2 large onions
15 small white (Irish) potatoes
10 carrots, cut into 1 inch pieces
2 heads cabbage, cored and cut into wedges

Steps:

  • Rinse the beef brisket under cold water, and place in a large pot. Add enough water to cover the roast by 6 inches. Peel the onions, and place them in the pot with the roast. Bring to a boil, and cook for about 30 minutes at a rolling boil. Reduce heat to medium-low so that the water is at a gentle boil, cover, and cook for 3 1/2 hours.
  • Remove the lid from the brisket. Remove onions, and cut into wedges. Return them to the pot. Add carrots to the pot, then place the cabbage over the roast. Place the potatoes on top of the cabbage. Place the lid back on the pot, and cook for another 30 minutes, until potatoes are tender. The potatoes should be immersed in the water by now, but if not, keep the lid on so they can steam.
  • Remove the vegetables from the pot, and place in a separate serving bowl. Keep the corned beef in the pot until ready to slice and serve because it dries out quickly.

Nutrition Facts : Calories 918.2 calories, Carbohydrate 106.6 g, Cholesterol 178.6 mg, Fat 35.7 g, Fiber 24.2 g, Protein 47 g, SaturatedFat 11.9 g, Sodium 2247.6 mg, Sugar 25.3 g

CORNED BEEF IRISH FEAST



Corned Beef Irish Feast image

The complete Irish meal, great for St. Patrick's Day, but awesome all year 'round!

Provided by Angie E.

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 3h30m

Yield 6

Number Of Ingredients 11

1 (3 pound) corned beef brisket with spice packet
1 cup brown sugar
4 (12 fluid ounce) cans or bottles Irish stout beer (such as Guinness®), or more if needed
1 quart beef stock
1 onion, peeled
2 cloves garlic, peeled
2 bay leaves
12 whole black peppercorns
2 pounds red potatoes, quartered
1 (16 ounce) package carrots, cut into sticks
1 head cabbage, cut into wedges

Steps:

  • Rinse brisket thoroughly in cool water and place into a large Dutch oven. Generously coat beef with brown sugar on all sides. Pour Irish stout beer around roast, followed by beef stock. Liquid should cover brisket by about 1 inch; add another beer if more liquid is needed.
  • Place onion, garlic, bay leaves, spike packet from corned beef, and peppercorns into liquid. Bring to a boil, reduce heat to low, and cover Dutch oven. Simmer for 2 1/2 hours, turning brisket over in the beer mixture every 30 minutes. Place potatoes and carrots around roast, cover, and simmer for 20 minutes. Add cabbage wedges and simmer until tender, about 10 more minutes. Brisket should easily pull apart with your fingers or a fork.
  • Transfer vegetables to a serving bowl and place corned beef on a serving platter; let meat rest 10 minutes before slicing across the grain to serve.

Nutrition Facts : Calories 577.4 calories, Carbohydrate 74.3 g, Cholesterol 97.3 mg, Fat 20.3 g, Fiber 11.1 g, Protein 27.5 g, SaturatedFat 6.7 g, Sodium 1289.8 mg, Sugar 38.4 g

Tips:

  • Choose a corned beef brisket that is at least 3 pounds. This will ensure that you have enough meat to feed your guests.
  • Rinse the corned beef brisket thoroughly before cooking to remove any excess salt.
  • Simmer the corned beef brisket in a large pot of water with the vegetables and spices for at least 3 hours, or until the meat is tender.
  • Remove the corned beef brisket from the pot and let it cool slightly before slicing.
  • Serve the corned beef brisket with cabbage, potatoes, and carrots. You can also add a side of horseradish sauce or mustard.

Conclusion:

Glazed corned beef and cabbage is a classic Irish dish that is perfect for St. Patrick's Day or any other special occasion. This recipe is easy to follow and results in a delicious and flavorful meal. The glaze adds a sweet and tangy flavor to the corned beef, while the cabbage and potatoes are hearty and filling. This dish is sure to be a hit with your family and friends.

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