Few meals capture the essence of comfort and celebration quite like tender corned beef paired with hearty vegetables. Add a rich Irish stout and a savory-sweet glaze to the mix, and you’ve got a dish worthy of any festive gathering—especially St. Patrick’s Day. But this isn’t just for the Irish holiday; it’s a flavorful, crowd-pleasing meal you’ll want to bring to the table year-round.
The juicy brisket slowly simmers in beer and aromatics, then gets glazed with a tangy, slightly sweet sauce that takes it over the top. Served with tender carrots, cabbage, and potatoes, this dish is a complete meal that’s both rustic and elegant.
Ingredients for Irish Stout Corned Beef with Cabbage and Glaze
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6 1/2 lb (2.95 kg) corned beef brisket flats (avoid point cuts for best texture)
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1 bottle, 12 oz (355 ml) Irish stout beer (use more if desired)
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2 bay leaves
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6 garlic cloves, coarsely chopped
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3 lb (1.36 kg) red-skinned potatoes, washed and quartered
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2 lb (0.9 kg) baby carrots
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3 large onions, cut into 6 or 8 wedges
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1 bunch green onions, chopped (optional)
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1–2 cabbage heads, cut into wedges
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6–8 large cabbage leaves, blanched or microwaved for garnish (optional)
For the Glaze
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1/2 stick (1/4 cup or 56 g) butter
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1 cup (240 ml) Heinz ketchup (or your favorite brand)
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1 cup (160 g) Splenda brown sugar blend (not packed)
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2 tablespoons (30 g) brown mustard or Dijon mustard
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1/3 cup (80 ml) apple cider vinegar
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2 teaspoons (10 ml) Worcestershire sauce
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2 teaspoons (10 g) refrigerated horseradish
How to Make Irish Stout Glazed Corned Beef and Cabbage
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Choose a large pot to fit your brisket(s). When simmering corned beef, allow about 50 minutes to 1 hour per pound (0.45 kg). For example, two briskets totaling 6 1/2 lb (2.95 kg) cooked in approximately 3 hours. Always calculate cook time based on the largest piece, not total weight.
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Place corned beef into the pot along with the included spice packet.
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Add enough water to fully submerge the meat.
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Pour in the Irish stout beer, if using. Bring to a boil over medium-high heat.
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Once boiling, skim off any foam from the surface. Reduce heat and simmer gently for about 50–60 minutes per pound (0.45 kg), or until fork-tender.
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When fully cooked, remove briskets and place them on a rack in a roasting pan. Preheat oven to 350°F (175°C). Prepare the glaze: Combine all glaze ingredients in a small saucepan over medium heat. Simmer until butter melts. Brush the glaze over the briskets every 10 minutes, 3 times total. Roast for 25–30 minutes.
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After roasting, allow brisket to rest for about 10 minutes. Save extra glaze to serve on the side—it also pairs wonderfully with ham.
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While the brisket is roasting, cook the vegetables in the same pot you used for the meat. Add onions, garlic, potatoes, and carrots. Boil for 10 minutes. Then, add cabbage wedges and continue cooking for another 20–25 minutes, or until vegetables are fork-tender.
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For garnish: Microwave or blanch the large outer cabbage leaves for 5–6 minutes until bright green. To do this, rinse the leaves and place them in a covered dish with a bit of water, then microwave. Use the leaves to line a serving platter. Arrange the cooked vegetables on top using a slotted spoon. Garnish with chopped green onions or chives, and optional bell pepper strips.
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Slice the glazed brisket with an electric knife or a very sharp carving knife. Arrange the slices over the cooked vegetables on the platter.
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Bring the platter to the table and let your guests serve themselves.
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This recipe is perfect for sharing. One platter made for the neighbors received rave reviews—and sharing this dish might just be the best part of making it.
This Irish stout-glazed corned beef with tender cabbage and root veggies is a celebration of classic flavors elevated by a bold, sweet-tangy glaze. Whether you’re hosting a St. Paddy’s Day feast or want a soul-satisfying dinner on a cold evening, this dish hits all the right notes.
With its perfectly balanced flavor and comforting texture, it’s destined to become a favorite in your seasonal rotation. And don’t be surprised if that glaze becomes your go-to for other meats too—it’s just that good.
