Irish Inspired Spiced Corned Beef Feast
Experience a taste of Ireland with this lovingly crafted recipe for spiced corned beef, a timeless tradition celebrated every St. Patrick's Day. This dish boasts a beautifully tender brisket simmered in aromatic spices and rich red ale, infusing every bite with deep flavors. While not the healthiest option, this hearty meal is the perfect indulgence for a special holiday. Serve alongside fluffy soda bread, creamy mashed parsnips, and tender boiled cabbage for a complete feast. This recipe easily accommodates a small gathering and allows for flexibility in vegetables by using baby potatoes and pre-cut baby carrots for convenience. A delicious homage to the classic flavors of Ireland, it is sure to become a cherished part of your holiday traditions. Adapted from a cherished Killian's recipe.
N/A
Servings
500
Calories
17
Ingredients
Ingredients
Corned beef brisket
2 1/4 - 3 lbs (drained, rinsed, trimmed)
Water
As needed (for covering brisket)
Bay leaves
4 (whole)
Red Irish ale
2 (12 ounce) bottles (such as Killian's)
Crushed red pepper flakes
1 dash (to taste)
Cinnamon sticks
3 (whole)
Peppercorns
12 (whole)
Garlic cloves
3 (peeled)
Cloves
3 (whole)
Red onion
1 large (cut into large chunks (or other onion))
Carrots
4-6 (peeled and cut into large chunks)
Medium red potatoes
4-6 (quartered)
Brown sugar
1/2 cup (or brown sugar Splenda)
Ground cloves
1/2 teaspoon
Ground ginger
1/2 teaspoon
Mustard powder
1/2 teaspoon
Celery salt
1/4 teaspoon
Instructions
1
Begin by discarding any brining liquid that accompanies the corned beef, including the spice packet, for the best flavor.
2
Using kitchen shears, carefully trim all visible fat from the brisket to ensure a more enjoyable dish.
3
In a large Dutch oven, place the beef brisket and cover it with water to ensure even cooking.
4
Pour in the two bottles of red Irish ale and add bay leaves, cinnamon sticks, crushed red pepper flakes, peppercorns, garlic cloves, and large onion chunks to the pot.
5
Bring the mixture to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer, leaving the lid slightly ajar.
6
Continue cooking for approximately 4 to 5 hours, or until the corned beef is fork-tender and pulls apart easily.
7
Keep an eye on the pot to prevent boilovers, adjusting the heat as necessary throughout the cooking process.
8
In the last half hour, prepare a separate pot of water to boil the carrots and potatoes, cooking them until fork-tender, then drain and set aside in a bowl.
9
Once the meat is fully cooked, carefully remove it and the onion pieces from the pot and transfer to a large roasting pan. Discard the boiling liquid after straining to catch any solids.
10
Arrange the boiled carrots, potatoes, and onion around the corned beef in the roasting pan.
11
In a small bowl, combine the dry rub ingredients: brown sugar, ground cloves, ground ginger, mustard powder, and celery salt. Generously rub this mixture over the surface of the beef, ensuring an even coating. Sprinkle any remaining rub over the vegetables.
12
If desired, create additional dry rub to coat the vegetables, ensuring maximum flavor.
13
Place the roasting pan in a preheated oven at 325°F (163°C) and bake uncovered for about 20 minutes, or until the top of the meat glistens enticingly.
14
After baking, allow the meat to rest for roughly 10 minutes before slicing it into thin slices, ensuring to cut along the grain for tenderness.
15
The sliced meat will exhibit a bright red hue, a beautiful result of the brining process and red ale infusion—this is perfectly normal.
16
For an even heartier meal, consider preparing an extra batch of roasted vegetables tossed with the remaining dry rub, including parsnips, which can be treated similarly to carrots.
17
Note: When using regular brown ale, expect variations in flavor and color; we recommend sticking to red ale for the best results.
Nutrition Information
23g
Fat
42g
Carbs
33g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the best way to prepare the brisket before cooking?
Begin by discarding any brining liquid and the spice packet that comes with the beef, then use kitchen shears to trim all visible fat for a more enjoyable dish.
Which type of beer provides the best flavor for this recipe?
Red Irish ale, such as Killian's, is recommended for the best results in both flavor and color, though regular brown ale can be used as a substitute.
How many bottles of ale are needed for the simmering liquid?
You will need two 12-ounce bottles of red Irish ale to pour into the Dutch oven with the beef.
What are the key spices used in the simmering liquid?
The simmering liquid is flavored with bay leaves, cinnamon sticks, crushed red pepper flakes, peppercorns, garlic cloves, and whole cloves.
How long should the corned beef simmer?
The beef should simmer for approximately 4 to 5 hours, or until it is fork-tender and pulls apart easily.
What should I do with the simmering liquid after the beef is cooked?
Once the meat is cooked, discard the boiling liquid after straining it to catch any solids.
What oven temperature is used for the final baking step?
The roasting pan should be placed in a preheated oven at 325 F (163 C) for about 20 minutes.
What ingredients make up the flavorful dry rub?
The dry rub consists of brown sugar, ground cloves, ground ginger, mustard powder, and celery salt.
How do I ensure the vegetables are as flavorful as the meat?
Arrange the boiled carrots, potatoes, and onion around the beef in the roasting pan and sprinkle them with any remaining dry rub before baking.
How long should the meat rest before slicing?
Allow the meat to rest for roughly 10 minutes after baking to ensure it stays tender and juicy.
What is the secret to slicing corned beef for maximum tenderness?
Always slice the meat into thin slices and be sure to cut along the grain.
Why does the sliced meat have a bright red color?
The bright red hue is a perfectly normal result of the brining process and the infusion of red ale.
Can I substitute the brown sugar in the rub if I am watching my sugar intake?
Yes, you can use brown sugar Splenda as a substitute for regular brown sugar in the dry rub mixture.
What kind of potatoes are recommended for this feast?
The recipe calls for 4 to 6 medium red potatoes, which should be quartered before boiling.
When should I start preparing the carrots and potatoes?
In the last half hour of the beef's simmering time, boil the carrots and potatoes in a separate pot of water until fork-tender.
What type of onion works best for this recipe?
One large red onion cut into chunks is recommended, though other onion varieties can be used.
How many calories are in a serving of this corned beef feast?
Each serving contains approximately 500 calories.
What is the fat content per serving?
There are 23 grams of fat per serving in this recipe.
How much protein does this meal provide?
This dish provides 33 grams of protein per serving.
How many cloves are used in the Dutch oven?
Three whole cloves are added to the pot with the other simmering aromatics.
Is the garlic added whole or crushed?
The recipe specifies using three peeled garlic cloves in the simmering liquid.
Can I use baby carrots instead of regular carrots?
Yes, for convenience, you can use pre-cut baby carrots instead of peeled regular carrots.
What other vegetables can be added to the roasting pan?
Parsnips are a great addition and can be treated similarly to carrots by boiling and then roasting with the dry rub.
Should the Dutch oven lid be fully closed during simmering?
No, you should leave the lid slightly ajar and adjust the heat as necessary to prevent boilovers.
How much corned beef brisket is needed for this recipe?
The recipe calls for a brisket weighing between 2 1/4 and 3 lbs.
How many cinnamon sticks are added to the pot?
Three whole cinnamon sticks are used to infuse the meat with spice while simmering.
Does this recipe include a traditional side like soda bread?
While not part of the core instructions, the recipe suggests serving the feast with soda bread, creamy mashed parsnips, and boiled cabbage.
What is the total number of ingredients required?
There are 17 ingredients total, including the various spices for the rub and simmering liquid.
What is the intended purpose of the final baking step?
The baking step allows the dry rub to caramelize, ensuring the top of the meat glistens enticingly before serving.
Is this a suitable recipe for St. Patrick's Day?
Yes, this recipe is designed as a traditional feast specifically celebrated every St. Patrick's Day.