Indeed, a St. Patrick’s Day celebration is only complete with Irish Corned Beef! This recipe elevates this classic dish to the next level by boiling the beef in dark Guinness beer, infusing it with rich and robust flavor. To complete the experience, serve it with a side of tender vegetables, horseradish cream, and Guinness mustard for a meal sure to impress.

Bruce Aidells author of “The Great Meat Cookbook” and “Bruce Aidells’ Complete Sausage Book”

Irish Corned Beef and Vegetables

Irish Corned Beef and Vegetables with Horseradish Cream and Guinness Mustard

I like using a little dark beer to boil my corned beef, which provides a pleasant malty flavor. Use a dark beer such as Guinness or other Stout or for a hint of sweetness, try a Porter. Make sure to have lots of leftovers to make Hashcakes and Eggs and Grilled Corned Beef and Fontina Cheese Sandwiches. And don’t throw the stock away. Use it to make a cabbage or other winter vegetable soup.
Course Main Course
Cuisine American
Keyword Braise, Brisket, Slow-cook, St. Patrick's Day
Servings 6


  • large pot or Dutch oven


1 whole corned beef brisket (6 to 8 pounds)

  • 1 12- ounce bottle Guinness or other Stout or Porter
  • water to cover
  • 1 tablespoon coriander seeds
  • 4 bay leaves
  • 1 dried chile pepper
  • 2 allspice berries
  • 8 medium boiling potatoes unpeeled
  • 4 medium onions peeled and halved through the roots
  • 6 small turnips trimmed and peeled or 2 medium rutabagas, peeled and quartered
  • 2 parsnips peeled and cut into 2-inch chunks
  • 6 medium carrots peeled and left whole
  • 1 2- pound head of cabbage cored and quartered

Horseradish Cream Sauce

  • 1 cup sour cream
  • 6 tablespoons prepared horseradish
  • 1 tablespoon chopped chives or green parts of green onions
  • 1 tablespoon finely chopped dill pickle
  • Combine all ingredients in a bowl Cover and chill for at least 2 hours or up to 2 days.

Guiness Mustard Sauce

  • 1/2 cup coarse grained mustard
  • 2 tablespoons Guiness Stout
  • 2 tablespoons Dijon Mustard
  • 1 teaspoon brown sugar
  • 1 tablespoon finely chopped shallot
  • Combine all ingredients in a small bowl. Cover and chill for at least 2 hours or up to 2 days.


  • Place corned beef in a large pot or Dutch oven. Pour in beer and water so meat is covered by 1-2 inches. Wrap coriander seeds, bay leaves, chile pepper and allspice in cheesecloth to make a bag. Throw into the pot, bring to a boil then reduce to a simmer and cover the pot. Cook for 2 hours then check the beef by tasting or inserting a knife. If it shows no resistance, it is tender. If not, continue to cook until tender. Remove beef.
  • Add vegetables and cook at a slow boil for 15 minutes or until the cabbage is done and the potatoes and root vegetables are tender. Add back beef to re-warm for 2-3 minutes. Discard spice bag. Cut meat across the grain into 1/4-inch slices and arrange on a platter with the vegetables. Serve with Horseradish Cream and Guiness Mustard Sauce.
  • Serves 6 with generous leftovers