How to Cook Corned Beef in the Oven with Beer: A Step-by-Step Guide

Cooking corned beef in the oven with beer results in incredibly moist, fall-apart tender meat with amazing depth of flavor The beer tenderizes the beef and adds complexity, taking this traditional Irish dish to new heights Slow braising the corned beef immersed in beer allows it to become perfectly tender.

Follow this simple guide to learn how to oven-braise corned beef with beer for amazing results every time. We’ll cover everything from choosing the right cut of meat to serving suggestions so you can make this delicious one-pot meal at home.

Benefits of Cooking Corned Beef with Beer

Here are some of the reasons oven-braising corned beef in beer is a great choice

• Deepens the flavor – Beer adds rich, malty notes that complement the salty, savory corned beef.

• Keeps the meat moist – Slow braising in liquid prevents the meat from drying out.

• Tenderizes the meat – The beer helps break down the beef’s tough connective tissue.

• Adds complexity – Cooking with beer enhances the overall flavor profile.

• Fills the kitchen with aroma – The smell of corned beef braising in beer is mouthwatering.

• Easy method – Aside from occasional basting, it cooks unattended.

Tips for Oven-Braising with Beer

Follow these tips for best results when oven-braising corned beef with beer:

• Use a fatty cut – Brisket or rump work better than leaner cuts. The fat keeps the meat tender.

• Sear first – Browning adds flavor. Skip this step if using pre-cooked corned beef.

• Use a Dutch oven – Holds in moisture and contains aromas.

• Add veggies – Potatoes, carrots, cabbage pair nicely with corned beef.

• Pick a flavorful beer – Go for a brown ale, porter or stout. Avoid very hoppy IPAs.

• Add broth – Chicken or beef broth provides extra moisture.

• Braise low and slow – Cook covered at 300°F for 2-4 hours until fork tender.

• Let meat rest before slicing for juiciness.

Step-by-Step Method

Follow these simple steps for foolproof corned beef braised in beer:

1. Prepare the Ingredients

You’ll need:

• 3-4 lb corned beef brisket
• 1 onion, sliced
• 12 oz beer (porter, brown ale)
• 4 cups beef broth
• 2 bay leaves
• 1 Tbsp black peppercorns
• Other seasonings, herbs or spices (optional)

2. Sear the Corned Beef

Pat the corned beef dry and sear it in a Dutch oven on both sides until browned, about 2-3 minutes per side. This adds a layer of flavor. Remove beef from pot and set aside.

3. Cook the Aromatics

Add the sliced onions to the pot and sauté for 2-3 minutes until softened. Add any other aromatics like garlic, herbs or spices at this point too.

4. Add the Beer and Broth

Return the seared corned beef to the pot. Pour in the beer and beef broth. Add bay leaves, peppercorns and any other seasonings you want.

5. Braise in the Oven

Cover the pot and braise in a 300°F oven for 2-4 hours, until fork tender. Check occasionally and baste the meat with the braising liquid.

6. Remove and Let Rest

Take the corned beef out of the oven and liquid. Let it rest for 5-10 minutes before slicing. This allows the juices to redistribute.

7. Slice and Serve

Slice the corned beef across the grain into thin slices. Serve warm with vegetables like potatoes, carrots and cabbage. Spoon some of the delicious braising liquid over everything.

Choosing the Best Beer for Braising

The type of beer makes a difference in the end result. Here are some excellent styles to use when oven-braising corned beef:

• Brown ale – Nutty, caramel notes pair well with beef. Try Newcastle or Brooklyn Brown Ale.

• Porter – Slightly sweet chocolatey porters complement corned beef nicely.

• Stout – The subtle roastiness balances the rich meat. Guinness is a good choice.

• Doppelbock – This German dark beer has a tasty malty, toffee-like flavor.

• Vienna Lager – The mild malt profile works well without overpowering.

In general, choose a malty beer without too much bitterness. The beer’s flavor should complement the corned beef.

Additional Flavorings

Feel free to add extra ingredients to customize your braised corned beef:

• Spices: Mustard seed, allspice, thyme, celery seed, etc.

• Citrus: Orange or lemon zest brightens up the braise.

• Sweeteners: Brown sugar, maple syrup, or honey.

• Sauces: A splash of Worcestershire, steak sauce or BBQ sauce.

• Herbs: Rosemary, sage, parsley or oregano.

Serving Suggestions

Oven-braised corned beef is extremely versatile. Here are some delicious ways to serve it:

• Pile thin slices high on rye bread for Reubens.

• Dice or shred for corned beef hash with potatoes and eggs.

• Serve warm slices with steamed cabbage and boiled potatoes.

• Pair with roasted carrots and pearl barley.

• Use for corned beef pizza with sauerkraut and cheese.

• Make corned beef tacos or burritos with shredded meat.

However you serve it, corned beef braised in beer makes an amazing meal. The oven method results in incredibly moist, fall-apart tender meat with wonderful complexity of flavor. Give this easy technique a try for St. Patrick’s Day or anytime you’re craving hearty corned beef!