Baked Corned
Beef & Cabbage
St. Patrick's Day
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Slowly roasting salty and sour corned beef with a head of cabbage and some earthy leeks, potatoes and carrots, all their flavors meld and balance in perfect harmony.
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INGREDIENTS
Corned Beef Brisket
Whole Peppercorns
Guiness or Stout Beer
Carrots
Leeks
Potatoes
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Getting Started
Rinse the meat, place in the pot with fat side up, pour on the stout, add water, seasoning
and leeks.
Scribbled Arrow
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Bake & Add Veggies
You'll bake for 4 hours, then add in the carrots and potatoes. Cover and bake another 45 minutes.
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Brush with browned butter and roast the cabbage.
Brush the Cabbage
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Remove Meat
Remove the corned beef from the pot for glazing and give the potatoes and carrots a good toss.
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Bourbon Glaze
Bourbon
Apple Juice
Brown Sugar
Dijon Mustard
Garlic
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Add all of the glaze ingredients to a saucepan and whisk together.
Stir and simmer until thick and glossy.
Making the Bourbon Brown Sugar Glaze
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A sweet, smoky bourbon glaze ties everything together with a delicate sweetness.
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Perfect for
your
St. Patrick's Day
TRADITIONAL CELEBRATION DINNER
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