Corned beef and cabbage is a beloved St. Patrick’s Day tradition for many While delicious on its own, corned beef can be taken to new heights with the addition of beer during cooking. But with so many beer styles to choose from, what beer pairs best with corned beef?
In this comprehensive guide, we’ll cover everything you need to know about cooking corned beef with beer. You’ll learn how beer enhances flavor, the top beer styles for braising corned beef, recipe ideas, serving suggestions, and more
So grab your corned beef and a cold brew—it’s time to transform this classic into a mouthwatering meal.
Why Cook Corned Beef with Beer?
Before jumping into beer suggestions, let’s discuss why beer is such a great match for corned beef in the first place. Here are some of the key benefits:
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Deepens flavor – The yeast, malt, hops, and alcohol in beer interact with the spices in the corned beef cure, adding layers of flavor.
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Keeps meat moist – The liquid from the beer braising keeps the meat from drying out.
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Tenderizes – Beer’s acidity helps break down muscle fibers for a more tender bite.
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Adds caramelized crust – The sugars in beer promote browning and caramelization on the meat’s exterior.
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Balances saltiness – Crisp, palate-cleansing beers contrast with corned beef’s trademark saltiness.
With all these perks, it’s easy to see why a splash of beer takes corned beef to the next level.
Best Beer Styles for Cooking Corned Beef
From rich stouts to light lagers, there are many beer styles suitable for cooking corned beef. Here are some top options:
Stout
With its dark color and robust coffee, chocolate and roasted grain flavors, stout is a frequent choice for braising corned beef. The bold and complex taste stands up to spices and seasoning. Go for stouts that aren’t intensely bitter. Irish stout is the classic pairing.
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Irish Stout – The gold standard, with a creamy texture and slightly dry finish. Guinness is the most well-known.
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Oatmeal Stout – Adds a silky mouthfeel and hint of sweetness to balance the bitter roast.
Brown Ale
The malty, caramel-like sweetness of brown ales pairs beautifully with the salty seasoning of corned beef. Notes of chocolate, nuts and toast add richness. Opt for brown ales without strong hop bitterness.
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Northern English Brown Ale – Look for earthy, chocolatey English examples like Newcastle Brown Ale.
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American Brown Ale – Sweeter and more robust than English; can feature citrusy American hops.
Pale Ale
Pale ales offer a moderately bitter, crisp balance to fatty corned beef. Hoppy and fruity versions add a bright contrast. Choose pale ales with restrained bitterness.
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English Pale Ale – The refined bitterness highlights the malt flavor rather than hops.
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American Pale Ale – More hop-forward with tropical, citrus and pine notes.
Amber Lager
With subtle sweetness and a drying finish, amber lagers suit the saltiness of corned beef. The ligher body refreshes the palate. Pick smooth, malty amber lagers.
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Vienna Lager – Features a touch of toasted malt flavor to complement corned beef.
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Märzen – The rich, toffee-like maltiness pairs well with seasoning.
Pilsner
The crisp, delicate maltiness of pilsners creates balance against the spice and richness of corned beef. The dryness cuts through fat. Choose pilsners with a rounded malt profile.
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German Pilsner – Medium body with spicy, floral hops in the background.
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Czech Pilsner – Very crisp with more hop bitterness to cut fat and salt.
How Much Beer for Corned Beef?
When braising corned beef with beer, use about 12-16 ounces of beer per 3-4 pounds of meat. This provides enough beer flavor without overwhelming. For larger cuts, scale up accordingly, using about 4 ounces of beer per pound of corned beef.
Step-by-Step Recipe
This easy recipe produces tender corned beef infused with delicious beer flavor.
Ingredients:
- 3-4 lb corned beef brisket
- 12-16 oz beer (stout, brown ale, pilsner, etc.)
- 1 onion, quartered
- 4 cloves garlic, crushed
- 1 Tbsp black peppercorns
- 2 bay leaves
- 4 carrots, peeled and cut into chunks
- 4 small potatoes, quartered
Instructions:
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Rinse corned beef and pat dry. Place in large pot or Dutch oven. Add beer, onion, garlic, peppercorns and bay leaves.
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Add enough water to just cover meat. Bring to a boil then reduce heat to low. Simmer covered for 2 1/2 – 3 hours until fork tender, adding more water if needed.
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Add carrots and potatoes and continue simmering for 20 minutes until vegetables are tender.
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Remove meat and vegetables from broth. Slice corned beef across the grain and serve with vegetables.
Serving Suggestions
Beyond the customary cabbage, potatoes and carrots, corned beef lends itself to a variety of tasty pairings:
- Braised red cabbage
- Buttery boiled potatoes
- Herb-roasted root vegetables like parsnips, turnips and rutabaga
- Irish soda bread to sop up the delicious broth
- Horseradish cream sauce
- Beer-braised onions
- Whiskey mustard glaze
And don’t forget the beer! Serve the same beer used for braising, or try other styles like Irish red ale, bock or wheat beer.
FAQ
Here are answers to some frequently asked questions about cooking corned beef with beer:
Can I use light beer or non-alcoholic beer?
While possible, light beers lack the robust flavor needed to stand up to corned beef’s bold taste. Non-alcoholic beers work in a pinch but the flavor impact will be reduced.
What about marinating the corned beef in beer first?
Soaking the meat in beer for a few hours before cooking will mildly boost the beer flavor but isn’t essential for tender, tasty results.
Should I use craft beer or generic brands?
Craft beer offers fun infusion of complex flavors, but generic lagers and ales still get the job done well at a lower cost.
Can I use something besides beer, like wine or broth?
Wine, broth, cider, ginger ale, cola or other liquids can substitute for beer, but the distinct malty, yeasty beer flavor will be missed.
What meats besides brisket work with beer?
Chuck roast, short ribs, pork shoulder, venison, and other tough cuts benefit from the tenderizing and flavor boost beer provides during braising.
What if my corned beef is too salty?
Cut back on added salt, include peeled potato chunks while cooking, or serve with something acidic like tangy cabbage or a creme fraiche sauce to help counteract saltiness.
The Perfect Pairing
Cooking corned beef in beer is an easy way to bring out the very best in this traditional Irish-American dish. With so many beer styles to choose from, part of the fun is experimenting to find your perfect match. Prepare your corned beef with a splash of stout, amber lager, brown ale or pale ale, and get ready to enjoy tender, juicy meat infused with delicious malty flavor. Sláinte!
Learn From My Mistakes
Fortunately for you, I’ve made this recipe many times and have made a few errors along the way that resulted in a very good recipe I know you will enjoy.
- Rinse that corned beef! Yes, I not only have made this recipe without rinsing the roast, but I also cooked it with all of the marinade. It was so salty we couldn’t eat it. Definitely take the time to rinse the roast prior to cooking but I do advise preserving the pickling spice and adding it to the Instant Pot.
- Size of roast: If your roast is too big for your Instant Pot, you can cut it into smaller chunks.
- Corned beef buying tips: The specific cut of meat I used was an uncured corned beef brisket flat roast from Trader Joe’s. It already came marinated in spices. I highly recommend using this.
- Vegetable cook time: The carrots and cabbage will cook fast. If you like them soft, follow my directions to cook them for a couple minutes. If you like them a bit firm, just adding them to the hot cooking liquid will soften them enough to enjoy.
Leftovers: If you have any leftovers, store them in an air tight container in the refrigerator. You can reheat for another meal or you can use them to make corned beef hash or a Reuben Sandwich!
Make ahead or freezing: If you’re planning on making this recipe ahead of time and freezing it, I highly recommend holding off on adding the cabbage and carrots until you’re ready to serve. This will preserve their texture.
Reheating: You can reheat leftovers in the oven by covering them tightly with aluminum foil to prevent them fry drying out. You can also add everything to a covered pot on the stove and reheat them gently over low heat. Finally, you can use the microwave but reheat on low power for the best results.
How to Make Instant Pot Corned Beef with Guinness Beer
Detailed step by step instructions are listed in the recipe card below, but here is a summary. Because the meat takes longer to cook that the vegetables, the trick is to make this recipe in stages.
1. Rinse and combine: Rinse the corned beef using a colander so that you remove any of the excess super salty brine but still use all of the pickling spice. Add a quartered onion, beef broth, stout beer, and bay leaves.
2. Pressure cook: This mixture gets cooked for 90 minutes on high pressure.
3. Set corned beef aside: When the corned beef is done cooking, you’ll set the meat on a plate and loosely tent it to keep it warm.
4. Cook the potatoes. Add the potatoes to the cooking liquid first. The cabbage and carrots get added later because they need less time.
5. Cook the cabbage and carrots. They really only need a minute or two under pressure in the hot liquid to soften.
6. Serve. Slice up the roast and serve it alongside the vegetables. The liquid can be added to a gravy boat.