Corned Beef

Corned Beef


  • Corned Beef
  • I like to buy the flat end cut of corned beef. It costs a little more, but the presentation is prettier and it doesn't have as much fat running through. If you prefer the beef less salty, you can place it in a pot of water and bring it to a boil, drain the water, add more water to cover and bring to a boil again.
  • Serves 6
  • 1 bottle of Guinness stout, or 2 cups beef stock or water
  • 1 garlic cut in half, skin included
  • 6 whole cloves
  • 3 tablespoons brown sugar
  • 4 lb.flat end cut of corned beef
  • 3 tablespoons coarse grain mustard or Dijon mustard


Preheat oven to 325 degrees.

In a dutch oven, add stout, garlic, the spice packet that comes with the corned beef, whole cloves, and brown sugar and bring to a boil over medium high heat on the stove top. Watch so it doesn't boil over. Add corned beef fat side up and brush the top with the mustard. Place a lid and braise in oven for 3 hours.

Remove lid and turn the broiler on and broil until lightly browned. Remove beef to carving board and allow to rest for 10 minutes covered with a piece of foil. Slice beef and serve.

Comments are closed.