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Beer Braised Corned Beef with Yellow Potatoes and Carrots

An easy-to-make recipe for St. Patrick’s Day with will provide plenty of leftovers for Reuben sandwiches or corned beef hash.
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Cook Time 5 hours
Servings: 6
Course: Main Course
Cuisine: Irish
Ingredients Method Notes

Ingredients
  

  • 3 pound Corned Beef Brisket with spice packet
  • 3 cloves garlic smashed
  • 2 shallots peeled and halved
  • 12 ounces dark beer
  • 7 carrots cut into 2-inch dice
  • 6 yellow or red potatoes cut into 2-inch dice

Method
 

  1. Preheat oven to 250 degrees.
  2. Trim excess fat off corned beef and put in a large Dutch oven.
  3. Add the garlic, shallots, spices, and beer.
  4. Cover and braise for 3 hours, turning the meet once.
  5. Add the carrots and potatoes and cook for an additional 2 hours.
  6. Slice and serve with vegetables.

Notes

To make a reuben, spread pumpernickel or rye bread with thousand island dressing. Layer with thinly slice cooked corned beef and Swiss cheese. Add sauerkraut, as desired. Butter bread and grill until cheese is melted and bread is lightly toasted.
To make corned beef hash, simply dice leftover meat, potatoes, carrots, and shallots and fry in butter (or olive oil if you are being good).