Corned beef is a salty savory cut of meat that is often featured in Irish and Jewish cuisine. While delicious on its own, many cooks have found that adding beer to the cooking liquid takes corned beef to the next level. The beer adds wonderful complexity while also helping to tenderize the meat. If you’ve never tried cooking corned beef with beer keep reading to learn why you should add this secret ingredient.
The Flavor Benefits of Cooking with Beer
One of the biggest reasons to cook corned beef with beer is for the fabulous flavor it imparts. The beer adds subtle malty, roasty notes that perfectly complement the salty umami taste of the cured meat. It gives a slight sweetness that balances against the savoriness
Dark beers like stouts, porters and brown ales work best. They have more robust, complex flavors that won’t get lost amongst the corned beef’s strong taste. The bittersweet chocolate and coffee notes of a stout are especially delicious with corned beef. Lighter beers can result in a weak, watery flavor.
When simmered for hours, the beer permeates the meat, giving it incredible depth. Every bite is infused with the delightful essence of malt and hops. The bitterness and acidity also help cut through the saltiness. It’s an amazing combination that you have to try!
Beer Is a Natural Meat Tenderizer
In addition to boosting flavor, beer contains compounds that help tenderize meat. This makes it the perfect addition when braising tougher cuts like brisket or shoulder.
The malt and hops contain enzymes that slowly break down the meat’s tough collagen and connective tissues. The alcohol helps denature the proteins. Acids in the beer also weaken muscle fibers.
The result is corned beef with a melt-in-your-mouth texture. No more chewing forever on dry, rubbery meat! The beer leaves it succulent and fork tender.
Extra Moisture for Juicy, Succulent Meat
Beer is mostly water, so cooking with it adds extra moisture to the pot. This is key for preventing the corned beef from drying out and becoming leathery during the long braise.
Rather than cooking the meat directly in plain water, the beer keeps it incredibly moist and juicy. Each bite is bursting with savory juices.
Intensifies the Wonderful Aromas
As the corned beef gently simmers away in the beer, the most heavenly aroma permeates your kitchen. The smell of malt and hops blends with the meaty scent of corned beef for a mouth-watering perfume.
It will whet your appetite for the tender, beer-infused meat awaiting you at dinner time. The luscious smells intensify your enjoyment of the meal.
Adds Nutrients to the Dish
When cooking with water, you lose out on an opportunity to add supplemental nutrition. Beer, on the other hand, contains its own set of beneficial nutrients.
Beer provides B vitamins for energy production and electrolytes like magnesium and potassium. The antioxidants in hops are also good for you.
While the alcohol cooks off, the nutrients remain behind in the cooking liquid to be absorbed by the meat and vegetables. It’s a tasty way to boost the nutrition of this hearty one-pot meal.
Easy to Execute with Delicious Results
Cooking corned beef in beer is incredibly simple, yet yields incredible results. All you need is a corned beef brisket, a bottle or two of beer, and your usual aromatics like onions, carrots, potatoes and cabbage.
Place the corned beef in a Dutch oven and add enough beer to mostly submerge the meat. Bring to a boil, then reduce heat and gently simmer for several hours until fork tender. The longer you cook it, the more flavor and moisture is imparted.
Once done, you’ll have the most amazing corned beef that barely requires chewing. The beer-infusion takes the flavor to new heights. It’s a game changer!
Frequently Asked Questions About Cooking Corned Beef with Beer
If you’re new to cooking corned beef with beer, you probably have some questions. Here are answers to some of the most common FAQs.
What type of beer works best?
For the most flavor, use a dark, malty beer like a stout, porter or brown ale. Lighter beers tend to taste watery. Avoid very hoppy IPAs.
How much beer should I use?
Use 1-2 bottles of beer per 3-5 lbs of corned beef. Enough to mostly cover the meat works well. Too much can make the meat mushy.
Does all the alcohol cook off?
Yes, the alcohol will mostly evaporate over the long cooking time, leaving just the flavor behind.
What if I don’t have beer?
The liquid from the corned beef packaging can be used instead of water. Or use beef broth for more flavor.
Can I cook it in a slow cooker?
Absolutely! Cook on low for 7-8 hours until extremely tender. Add veggies during last 2 hours.
What other ingredients should I add?
Onions, carrots, potatoes and cabbage are classic. Garlic, bay leaves, peppercorns and other herbs also complement it well.
How do I avoid a bitter taste?
Use a malty beer, not a very hoppy style like an IPA. Over-cooking can also cause bitterness; stop cooking at the first signs of tenderness.
More Than Just St. Patrick’s Day Fare
Corned beef cooked in beer is ideal for St. Patrick’s Day, but it’s also delicious any time of year. The beer adds incredible depth of flavor and moisture that takes this classic to the next level. Follow the easy instructions above for guaranteed amazing results. It’s sure to become your new favorite way to enjoy tender, juicy corned beef!
What to pair it with
And if youve got leftovers, you can make these extra cheesy corned beef reubens!
What is Guinness Corned Beef?
We dont eat Corned Beef that often but when we do, I always try to make it as delicious as possible!
Thats why were using Guinness beer as the braising liquid in this perfect St. Patricks Day recipe.
Not only does the Guinness tenderize the meat, but it also adds the perfect earthy depth to make the corned beef flavor really shine through.
In my recipe, I added cabbage, carrots, onions and potatoes but if you dont want or need the vegetables, we can easily take them out.
And best of all, you can make this recipe in a variety of different ways.
The fastest method is in the oven at a low temperature for about four hours. Personally, I like this way best because everything is perfectly tender in about half of the time as a slow cooker.
The crock-pot or slow cooker method takes about 8 hours – which is double the oven method. To be honest, I couldnt really tell a difference between the two methods so it is all up to you!
Lets gets started on the recipe!
- Corned Beef Brisket – The brined, corned beef brisket is a must in this easy recipe! Most of them come with a seasoning packet, but if not, you can make your own or buy some.
- Guinness Beer – Guinness is the perfect Irish beef to use for braising corned beef. If you dont like guiness, you can use whatever beer you prefer.
- Brown Sugar – This mellows out the flavor and makes it even more delicious. You could use half the amount of white sugar or Demerara sugar if you dont have brown.
- Water – If you wanted to be extra fancy, swap the water for beef stock.
- Small Potatoes – Any type of tiny potato works perfectly in this crockpot recipe.
- Yellow Onions – If you want to use a different onion – go for it! It wont make much of a difference in flavor.
- Green Cabbage – Green cabbage works best and I do not recommend using purple cabbage because it can make the color very weird.
- Carrots – You can use any type of carrot you prefer. If you dont like carrots, you could swap for sweet potatoes.
