Oven-Braised Corned Beef With Beer Recipe

Beer Braised Corned Beef
Diana Rattray
Prep: 10 mins
Cook: 5 hrs
Total: 5 hrs 10 mins
Servings: 8 to 10 servings
Nutrition Facts (per serving)
558 Calories
34g Fat
3g Carbs
54g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 558
% Daily Value*
Total Fat 34g 43%
Saturated Fat 13g 67%
Cholesterol 192mg 64%
Sodium 447mg 19%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 54g
Vitamin C 1mg 4%
Calcium 41mg 3%
Iron 5mg 26%
Potassium 511mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Nothing says St. Patrick's Day more than corned beef and beer. So why not combine these two Irish favorites in one recipe? This super-easy oven braised corned beef brisket involves braising the corned beef in a mixture of beer and beef broth, along with a few seasonings. By using a pre-made corned beef, all that's needed is a quick rinse, boiling the liquids on the stove, and then combining all of the ingredients for five hours of unattended, slow cooking in the oven.

This corned beef dish can be served with cabbage and potatoes, or you can use it to fill sandwiches. 


Steps to Make It

  1. Gather the ingredients.

  2. Rinse corned beef brisket under cold running water, rubbing to get all of the salt off of the surface.

  3. Put half of the sliced onions in a large Dutch oven. Place corned beef on top of the onions and put remaining onion slices over brisket. Sprinkle with peppercorns and allspice. Add bay leaves to pot.

  4. Heat oven to 275 F. In a saucepan, bring beer and beef broth to a boil. 

  5. Pour beer and beef broth mixture over brisket.

  6. Cover and put brisket in oven. Cook for 4 to 5 hours until meat is tender and liquid is bubbling. 

  7. Remove meat and slice it. Place on a platter with vegetables and drizzle with some of the braising liquid. Serve extra gravy on the side if desired. (You can also strain the liquid before spooning over the sliced meat and vegetables.)


  • If you'd rather skip the preservatives that come with store-bought corned beef, you can make your own homemade corned beef for this recipe. You will just need to plan to start about a week in advance to allow time for curing.
  • The type of beer you use will definitely have a direct effect on the taste of the corned beef so make sure you choose carefully and pick something you like to drink. Just keep in mind that a dark stout may overpower the finished product and a light beer probably won't have enough depth. A golden lager that isn't too bitter will add just enough flavor and interest to the final dish.