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Ingredients:  Corned Beef

1 corned beef briket (3lb)
1/2 cup whole grain Dijon mustard
3 to 4 tablespoons cracked peppercorns
1 1/2 cups packed brown sugar
20 -24 fluid ounces (2 cans) of Guinness stout

Ingredients:  Cabbage and Veggies

2 cups water
2 cups strained brisket cooking liquid
1 1/2 tsp Dijon Mustard
1 medium sweet onion, sliced
1 head cabbage cut into 2 inch wedges
2 lbs medium red potatoes, quartered
3 large carrots, but into 3 inch pieces
2 tbsp chopped fresh parsely leaves

Ingredients:  Horseradish Sauce

1/2 cup sour cream
1/2 Cup mayo
4 tbsp pepared horseradish
2 tsp Dijon Mustard
1/4 tsp Worcestershire sauce
Kosher Salt and Fresh Ground Pepper
Chopped Chives


Preheat the oven to 325F.

While the oven is preheating, rinse the briket under cold water until the water runs clear.

Fill a pot with cold water and soak the brisket for 10 minutes.

At the halfway point, check if the water has changed color. If it has, replace the water.
Pat the brisket dry and place it in a Dutch Oven, fat side up.

Liberally coat the meat on all sides with mustard.

Pour half the Guinness into the bottom of the Dutch oven so that it covers 1 inch of meat but not much more.

Place covered in preheated over. After 1 to 1.5 hours, check on the roast. Add 2nd portion of Guinness if needed. Cook for another 90 mins.

After 2 hours of cooking, start monitoring the temperature of the roast. We are looking for 185F

It will cook as a 1:1 ration of 1 hour per pound of meat

Once the internal temp of the roast is 185F, remove the lid or foil and reserve the cooking liquid. Continue roasting for 10 mins

While the roast finishes baking, make a glaze from the final bits of mustard (3 tbsp), brown sugar (3 tbsp) and some more cracked pepper. Whisk in 3 tbsp of cooking liquid unit la glaze-like texture is achieved.

Turn on the broiler for the final 5-10 minutes. Glaze the roast before boriling.

While the roast is resting, let’s make the veggies and horseradish sauce.

Add the strained cooking liquid and water into a pot

Top with carrots, potatoes, onion, and cabbage

Bring the liquid to a boil

Reduce heat to low simmer, cover, and cook about 25-30 minutes

Baste the veggies every 10 minutes or so with the cooking liquid and a ladle.

To the pot of leftover liquid from the vegetables, add the mustard and mix together until combined. Spoon the liquid over the platter.

Meanwhile, combine all the ingredients for the horseradish sauce and whisk it together.