This corned beef with a beer glaze is a real treat! The juicy beef gets a sweet and tangy touch from the beer, making it a delightful dish for any meal.
I love how easy it is to put together! Just cook the beef, brush on that yummy glaze, and you’re ready to go. It’s perfect for impressing friends or just enjoying a cozy night in!
Ingredients & Substitutions
Corned Beef Brisket: Look for a 4 to 5-pound brisket. If you can’t find corned beef, use a regular brisket and add pickling spices to mimic the flavor.
Beer: Lager or ale works best for richness. If you prefer a non-alcoholic option, a non-alcoholic beer or beef broth can give depth as well.
Brown Sugar: This gives a wonderful sweet balance to the glaze. You can use honey or maple syrup as a natural alternative.
Dijon Mustard: This adds a nice tang. If you don’t have Dijon, yellow mustard can work in a pinch, but the flavor will be different.
Vegetables: Baby potatoes and carrots are great choices. Feel free to add chopped cabbage or other veggies like parsnips or turnips for variety.
What’s the Best Way to Ensure Tender Corned Beef?
The key to tender corned beef is cooking it low and slow. Start by rinsing the brisket to reduce saltiness, then simmer it gently for 2.5 to 3 hours. This slow cooking breaks down the tough fibers, making it melt-in-your-mouth tender.
- Bring the water or broth to a boil, then lower the heat to keep it simmering, not boiling.
- Keep the pot covered to maintain moisture throughout the cooking time.
How Do I Create a Delicious Beer Glaze?
Making a beer glaze is simple and adds fantastic flavor. Combine beer with brown sugar, mustards, and vinegar. Bring to a boil and let it simmer for 10-15 minutes. This concentrated mix marries all the flavors nicely.
- If you want a thicker glaze, mix cornstarch with cold water first, then stir it into the glaze until it thickens.
- Brush a generous layer on the corned beef before broiling to create a caramelized finish.
How Should I Slice the Corned Beef?
After broiling, let the corned beef rest for about 10 minutes. This step makes slicing easier and helps retain its juices. Always slice against the grain for the most tender pieces!
How to Make Corned Beef with Beer Glaze
Ingredients You’ll Need:
For the Corned Beef:
- 4 to 5 pounds corned beef brisket (with spice packet)
- 4 cups beef broth or water
- 2 cups beer (lager or ale works best)
For the Glaze:
- 1/2 cup brown sugar
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 2 tablespoons apple cider vinegar
- 2 teaspoons crushed garlic
- 1 teaspoon ground black pepper
- 1 teaspoon crushed red pepper flakes (optional for spice)
- 1 tablespoon cornstarch (optional, for thickening)
- Fresh parsley, chopped (for garnish)
For the Vegetables:
- Baby potatoes (about 1 pound)
- Baby carrots (about 1 cup)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and about 3 hours of cooking time. You’ll simmer the corned beef for about 2.5 to 3 hours, then cook the vegetables in the same pot before finishing everything with a delicious glaze and a quick broil. Altogether, you’ll have a hearty, flavor-packed meal!
Step-by-Step Instructions:
1. Prepare and Cook the Corned Beef:
Start by rinsing the corned beef brisket under cold water to wash away excess brine. Next, place the brisket into a large pot along with the spice packet that came with it. Pour in enough beef broth or water to completely cover the meat. Bring the pot to a boil, then reduce the heat, cover the pot, and let it simmer for about 2.5 to 3 hours, or until the beef is nice and tender.
2. Cook the Vegetables:
About 30 minutes before the corned beef is finished cooking, add the baby potatoes and baby carrots into the pot. Allow them to cook in the broth until they are tender and ready to enjoy.
3. Prepare the Beer Glaze:
While the corned beef and vegetables are cooking, grab a small saucepan. Combine the beer, brown sugar, Dijon mustard, whole grain mustard, apple cider vinegar, crushed garlic, black pepper, and crushed red pepper flakes (if you like a bit of heat). Bring this mixture to a boil, then reduce the heat and let it simmer for 10 to 15 minutes. This will help to meld all the wonderful flavors together.
4. Optional – Thicken the Glaze:
If you prefer a thicker glaze, take 1 tablespoon of cornstarch and mix it with 1 tablespoon of cold water in a small bowl to create a slurry. Slowly whisk this into the simmering beer glaze, cooking for about 2 minutes more until it thickens up nicely.
5. Glaze and Broil the Corned Beef:
Preheat your broiler on high. Carefully take the cooked corned beef out of the pot and place it on a baking sheet lined with foil (this will help with cleanup!). Brush a generous amount of the beer glaze over the top and sides of the beef. Broil in the oven for 3 to 5 minutes, keeping an eye on it to ensure the glaze caramelizes and bubbles without burning.
6. Rest and Slice:
Once out of the oven, let the corned beef rest for about 10 minutes. This step is important as it allows the juices to redistribute, making slicing easier. When you’re ready, slice the beef thinly against the grain for optimal tenderness.
7. Serve:
To serve, plate the sliced corned beef alongside the cooked baby potatoes and carrots. Drizzle any remaining beer glaze over the top, and finish with a sprinkle of fresh chopped parsley for a pop of color and flavor.
Enjoy your flavorful Corned Beef with Beer Glaze! It’s perfect for a comforting dinner or a festive gathering!
Can I Use a Different Cut of Meat?
Yes! While corned beef brisket is traditional, you can use other cuts like a corned beef round or even a pork shoulder if you prefer. Just adjust the cooking time based on the cut you choose—ensure it’s cooked until tender.
What Beer Works Best for This Recipe?
Lager or ale are the best choices due to their balanced flavor profiles. If you’re looking for a lighter option, a pilsner works too! Avoid overly bitter or hoppy beers, as they can overpower the dish.
How Can I Make Leftovers Last Longer?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To extend their life even further, you can freeze the corned beef and vegetables, which will keep well for up to 2-3 months. Just make sure to wrap them tightly!
Can I Add Other Vegetables?
Absolutely! Feel free to add more vegetables like cabbage, parsnips, or turnips to the pot. Just keep in mind that different vegetables may have varying cooking times, so add them accordingly to ensure everything is tender and delicious.
