Corned Beef Irish Feast

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Angie E. 2

"The complete Irish meal, great for St. Patrick's Day, but awesome all year 'round!"
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3 h 30 m servings 577 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 577 kcal
  • 29%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 74.3g
  • 24%
  • Protein:
  • 27.5 g
  • 55%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 1290 mg
  • 52%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Rinse brisket thoroughly in cool water and place into a large Dutch oven. Generously coat beef with brown sugar on all sides. Pour Irish stout beer around roast, followed by beef stock. Liquid should cover brisket by about 1 inch; add another beer if more liquid is needed.
  2. Place onion, garlic, bay leaves, spike packet from corned beef, and peppercorns into liquid. Bring to a boil, reduce heat to low, and cover Dutch oven. Simmer for 2 1/2 hours, turning brisket over in the beer mixture every 30 minutes. Place potatoes and carrots around roast, cover, and simmer for 20 minutes. Add cabbage wedges and simmer until tender, about 10 more minutes. Brisket should easily pull apart with your fingers or a fork.
  3. Transfer vegetables to a serving bowl and place corned beef on a serving platter; let meat rest 10 minutes before slicing across the grain to serve.


  • Cook's Note:
  • If you have a large enough roaster, you can do two roasts at a time in the same amount of liquid.



I did alter this a bit. I don't care for dark stout beer so I used and IPA a very strong IPA and I backed the amount down to 12 oz. Perfect for us we loved this! It's a solid recipe but be mindf...

I made this recipe, and found everything but the meat had a very strong beer aftertaste. I like beer in my food don't get me wrong, but when the cabbage carrots and potatoes all have a strong b...

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