Pub Style Corned Beef

St. Patrick's Day

Recipe Theme

Celebrate with our favorite Irish- themed dishes. Try our Irish Corned Beef Stew or savor a taste of Dublin with our Corned Beef with Spiced Apple Mustard Galze. Sláinte! (That's cheers!)


Pub Style Corned Beef

Pub Style Corned Beef
1 Large corned beef brisket flat or round
2 (14.9- oz.) cans Guinness Stout
1 cup water
1/2 cup honey
2 cups red potato chunks
1 large onion, cut into large wedges
1 cup baby carrots
1/2 small head green cabbage, cut into large wedges

Prep: 10 minutes, Cook: 2 to 3 hours, Serves: 6

1. Place meat, beer, water and honey in a large stockpot and bring to a boil. Reduce heat and simmer, covered, for 40 minutes per pound or until meat is very tender, adding vegetables to the pot during the last 30 minutes of cooking.

2. Place meat on cutting board and cut into 1/4-inch thick slices; place on a serving platter. Strain vegetables from cooking liquid and place on platter; drizzle with some of the cooking liquid.

Nutritional Information:
440 calories, 19 g protein, 16 g total fat (5 g sat.), 46 g carbohydrate, 4 g fiber, 27 g sugar, 85 mg cholesterol, 1000 mg sodium


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This is the best corned beef recipe I have ever made.

Comment Number: 4125


Delicious! I've never made corned beef and cabbage before, but this recipe inspired me to make it!

Comment Number: 4367


I've made corned beef and cabbage many times and this is by far the best recipe I've tried to date.

Comment Number: 4918

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Instead of the honey, I would use two Tbsp of Molasses, which would add a special enhancement that would not overpower or add unwelcome sweetness, but rather support the marriage of flavors.

Comment Number: 6661


Do you add the liquid from the bag to the beer and water or throw it away?

Comment Number: 6663


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