Homemade Irish Corned Beef and Vegetables

A traditional Irish feast featuring home-cured corned beef brisket served with tender root vegetables and cabbage. This hearty dish is brined in beer and pickling spices for 8 days, then slowly simmered in Guinness stout for a rich, authentic flavor.

8 servings

195 hr

Published October 4, 2025

Ingredients

•6 cups water
•2 cups lager beer
•1½ cups coarse kosher salt
•1 cup golden brown sugar
•1½ tablespoons Insta Cure no. 1
•¼ cup pickling spices
•1 piece beef brisket
•1 bottle Guinness stout
•4 pieces bay leaves
•1 tablespoon coriander seeds
•2 pieces whole allspice
•1 piece dried chile de árbol
•12 pieces baby turnips
•8 pieces potatoes
•6 pieces carrots
•4 pieces onions
•2 pieces parsnips
•1 head cabbage
•1 serving Horseradish Cream
•1 serving Guinness Mustard
•1 piece Cheesecloth

Cooking Instructions

1.
Pour 6 cups water and beer into large deep roasting pan. Add coarse salt; stir until dissolved. Add sugar; stir until dissolved. If desired, stir in Insta Cure No. 1. Mix in pickling spices. Pierce brisket all over with tip of small sharp knife. Submerge brisket in liquid, then top with heavy platter to weigh down. Cover and refrigerate 4 days.
5760 min
2.
Remove brisket from brine. Stir liquid to blend. Return brisket to brine; top with heavy platter. Cover; refrigerate 4 days. Remove brisket from brine. Rinse with cold running water.
5760 min
3.
Place corned beef in very large wide pot. Add stout and enough water to cover by 1 inch. Wrap cheesecloth around bay leaves, coriander seeds, allspice, and chile, enclosing completely, and tie with kitchen string to secure. Add spice bag to pot with beef; bring to boil. Reduce heat to medium-low, cover, and simmer until beef is tender, about 2 1/4 hours. Transfer beef to large baking sheet.
135 min
4.
Add turnips and all remaining vegetables to liquid in pot; bring to boil. Reduce heat to medium and boil gently until all vegetables are tender, about 25 minutes. Using slotted spoon, transfer vegetables to baking sheet with beef. Return beef to pot and rewarm 5 minutes. Discard spice bag.
30 min
5.
Cut beef against grain into 1/4-inch thick slices. Arrange beef and vegetables on platter. Serve with Horseradish Cream and Guinness Mustard.
15 min
6.
Brisket can be removed from brine 2 days ahead. Wrap corned beef in plastic, cover with foil, and refrigerate.

Ingredients

•6 cups water

•2 cups lager beer

•1½ cups coarse kosher salt

•1 cup golden brown sugar

•1½ tablespoons Insta Cure no. 1

•¼ cup pickling spices

•1 piece beef brisket

•1 bottle Guinness stout

•4 pieces bay leaves

•1 tablespoon coriander seeds

•2 pieces whole allspice

•1 piece dried chile de árbol

•12 pieces baby turnips

•8 pieces potatoes

•6 pieces carrots

•4 pieces onions

•2 pieces parsnips

•1 head cabbage

•1 serving Horseradish Cream

•1 serving Guinness Mustard

•1 piece Cheesecloth

Cooking Instructions

Pour 6 cups water and beer into large deep roasting pan. Add coarse salt; stir until dissolved. Add sugar; stir until dissolved. If desired, stir in Insta Cure No. 1. Mix in pickling spices. Pierce brisket all over with tip of small sharp knife. Submerge brisket in liquid, then top with heavy platter to weigh down. Cover and refrigerate 4 days.

5760 min

Remove brisket from brine. Stir liquid to blend. Return brisket to brine; top with heavy platter. Cover; refrigerate 4 days. Remove brisket from brine. Rinse with cold running water.

5760 min

Place corned beef in very large wide pot. Add stout and enough water to cover by 1 inch. Wrap cheesecloth around bay leaves, coriander seeds, allspice, and chile, enclosing completely, and tie with kitchen string to secure. Add spice bag to pot with beef; bring to boil. Reduce heat to medium-low, cover, and simmer until beef is tender, about 2 1/4 hours. Transfer beef to large baking sheet.

135 min

Add turnips and all remaining vegetables to liquid in pot; bring to boil. Reduce heat to medium and boil gently until all vegetables are tender, about 25 minutes. Using slotted spoon, transfer vegetables to baking sheet with beef. Return beef to pot and rewarm 5 minutes. Discard spice bag.

30 min

Cut beef against grain into 1/4-inch thick slices. Arrange beef and vegetables on platter. Serve with Horseradish Cream and Guinness Mustard.

15 min

Brisket can be removed from brine 2 days ahead. Wrap corned beef in plastic, cover with foil, and refrigerate.