Baked Corned  Beef & Cabbage

St. Patrick's Day

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.


Corned Beef Brisket Whole Peppercorns Guiness or Stout Beer Carrots Leeks Potatoes

Getting Started

Rinse the meat, place in the pot with fat side up, pour on the stout, add water, seasoning  and leeks.

Scribbled Arrow

Bake & Add Veggies

You'll bake for 4 hours, then add in the carrots and potatoes. Cover and bake another 45 minutes.

Brush with browned butter and roast the cabbage.

Brush the Cabbage

Remove Meat

Remove the corned beef from the pot for glazing and give the potatoes and carrots a good toss.

Bourbon Glaze

Bourbon Apple Juice Brown Sugar Dijon Mustard Garlic

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

A sweet, smoky bourbon glaze ties everything together with a delicate sweetness.

Perfect for your St. Patrick's Day