A flavorful and tender corned beef recipe, perfect for celebrating St. Patrick's Day or any special occasion.
Trim the corned beef of any visible fat and place it in a large Dutch oven.
Trimming the fat ensures a leaner and more flavorful dish.
Pour the Irish ale over the beef and add enough water to cover it completely.
Using Irish ale adds a rich, malty flavor to the beef.
Add the bay leaves, peppercorns, crushed red pepper flakes, and cinnamon stick to the pot.
These spices enhance the aroma and depth of the dish.
Bring the pot to a boil, then reduce the heat to a gentle simmer. Cover partially and cook for 4 hours.
Simmering gently ensures the beef becomes tender and flavorful.
In the last 30 minutes of cooking, boil the carrots and potatoes in a separate pot until tender.
Boiling the vegetables separately prevents them from becoming overcooked.
Preheat the oven to 325°F (165°C).
Preheating ensures even cooking during the roasting stage.
Remove the beef from the pot and place it in a roasting pan. Surround it with the cooked vegetables.
Arranging the vegetables around the beef makes for a beautiful presentation.
Mix the brown sugar, ground cloves, ground ginger, and mustard powder in a bowl. Rub this mixture over the beef and sprinkle some over the vegetables.
The rub creates a delicious glaze on the beef and vegetables.
Bake the beef and vegetables uncovered for 20 minutes until the glaze is set.
Baking adds a caramelized finish to the dish.
Let the beef rest for 10 minutes before slicing it thinly against the grain.
Resting allows the juices to redistribute, making the beef more tender.
Serve the sliced beef and vegetables on a platter and enjoy.
Garnish with fresh parsley for a touch of color and freshness.
Continue in our app for the best experience
