How to Cook Corned Beef in the Oven with Beer

Corned beef gets an amazing flavor boost when cooked slowly in the oven with beer. The beer tenderizes the meat and adds complexity, taking ordinary corned beef to new heights. This cooking method results in unbelievably moist, fall-apart tender corned beef that melts in your mouth.

Cooking the corned beef in the oven immersed in beer and broth allows it to braise until perfectly done. Follow this simple guide to oven-braise corned beef with beer for incredible results every time.

Benefits of Cooking Corned Beef in Beer

  • Deepens flavor – Beer adds rich, malty notes to the corned beef.

  • Keeps meat moist – Braising in liquid prevents drying out.

  • Tenderizes – The beer breaks down fibers for tenderness.

  • Adds complexity – Cooking with beer enhances overall flavor.

  • Potent aroma – Fills the kitchen with an incredible smell.

  • Easy – Mostly unattended cooking time in the oven.

Tips for Oven-Braising Corned Beef with Beer

Follow these tips to successfully cook corned beef in the oven with beer:

  • Use a fatty cut – Brisket or rump work better than lean cuts.

  • Brown first – Searing adds flavor; skip if using pre-cooked corned beef.

  • Use a Dutch oven – Holds liquid and contains aromas nicely.

  • Add vegetables – Carrots, potatoes, cabbage complement the beef.

  • Pick a flavorful beer – Go for a brown ale, porter or stout. Avoid IPAs.

  • Add broth – Use chicken or beef broth along with beer for more moisture.

  • Braise low and slow – Cook covered at 300°F for 2-4 hours until fork tender.

  • Rest before slicing – Let meat sit 5-10 minutes before cutting for juiciness.

Step-by-Step Oven Braising Method

Follow these simple steps for foolproof oven-braised corned beef with beer:

1. Prepare Ingredients

  • 4 lb corned beef brisket
  • 12 oz beer (porter, brown ale)
  • 32 oz beef broth
  • 1 onion, sliced
  • 5 cloves garlic, smashed
  • 2 bay leaves
  • 1 Tbsp black peppercorns
  • Other seasonings (optional)

2. Sear the Corned Beef

  • Pat dry corned beef with paper towels.
  • Heat oil in Dutch oven over medium-high heat.
  • Brown corned beef well on both sides, about 2-3 minutes per side.
  • Remove beef from pot and set aside.

3. Cook Aromatics

  • Add onions and garlic to the pot. Sauté 3 minutes until softened.
  • Add bay leaves, peppercorns, and any other seasonings if desired.

4. Add Beer and Broth

  • Pour beer and beef broth into the pot. Stir to scrape up any browned bits from bottom.
  • Add seared corned beef back into the liquid. The meat should be mostly submerged.

5. Braise in the Oven

  • Cover pot and place in 300°F oven.
  • Cook for 2-4 hours until corned beef is fork tender.
  • Add diced potatoes, carrots, or cabbage in last hour if desired.

6. Remove and Rest

  • Take corned beef out of the oven and liquid.
  • Let rest for 5-10 minutes before slicing to allow juices to redistribute.

7. Slice and Serve

  • Cut corned beef across the grain into thin slices.
  • Serve warm with potatoes, cabbage, and carrots.
  • Spoon some of the braising liquid over the meat and vegetables.

Choosing the Best Beer for Corned Beef

The beer you select makes a difference in the overall flavor of the dish. Here are some excellent beer style choices to use for braising corned beef:

  • Brown ale – Nutty, caramel flavors pair nicely with beef. English style or American brown ale works.

  • Porter – Robust and chocolatey notes complement corned beef.

  • Stout – The slight bitterness balances the richness. Go for Guinness or other dry Irish stout.

  • Doppelbock– This German dark lager has a malty, toffee-like taste.

  • Vienna lager – The malty profile matches well without overpowering.

Any beer with robust maltiness provides great results. Avoid very hoppy IPAs that may clash.

Additional Flavorings

Experiment with extra ingredients to put your own spin on oven-braised corned beef:

  • Spices – Try mustard seed, allspice, dried thyme

  • Citrus – Orange or lemon zest brightens the flavor

  • Sweeteners – Brown sugar, maple syrup, honey

  • Sauces – Worcestershire, steak sauce, BBQ sauce

  • Herbs – Fresh rosemary, sage, oregano, thyme

Serving Suggestions

Oven-braised corned beef is incredibly versatile. Here are serving ideas:

  • Slice thin and pile high on rye for Reubens or deli sandwiches.

  • Dice or shred for hash with onions, potatoes, and eggs.

  • Serve warm slices with boiled cabbage and potatoes.

  • Pair with steamed carrots and cooked barley.

  • Use for corned beef pizza with sauerkraut and cheese.

  • Make corned beef tacos or burritos with shredded meat.

However you serve it, oven-braised corned beef cooked slowly in beer is sure to satisfy!

Corned Beef and Beer Recipe

This easy corned beef recipe cooks low and slow in the oven with beer and onions for amazing flavor.


  • 4 lb corned beef brisket
  • 1 onion, sliced
  • 12 oz brown ale or porter
  • 4 cups beef broth
  • 2 bay leaves
  • 1 tbsp black peppercorns
  • 4 cloves garlic, smashed


  1. Pat corned beef dry and sear on both sides in a Dutch oven over medium-high heat. Remove beef from pot.

  2. Add onion and garlic to the pot and sauté 3 minutes until softened.

  3. Return corned beef to pot and add beer, broth, bay leaves, and peppercorns.

  4. Cover and braise in 300°F oven for 3-4 hours until fork tender.

  5. Remove meat from liquid and let rest 10 minutes before slicing.

  6. Serve warm corned beef slices with braising liquid spooned over the top. Enjoy!


What is the best cut of meat for corned beef?

Brisket and rump are excellent cuts for corned beef because they have great marbling which keeps the meat moist during braising.

How long does it take to cook corned beef in the oven?

Plan on 2-4 hours of oven braising time depending on size of meat. Cook until fork tender.

What vegetables go well with corned beef?

Onions, potatoes, carrots, and cabbage all pair deliciously with corned beef. Add them to the pot in the last hour.

Can you put corned beef back in the broth?

Yes, storing leftovers with some of the broth helps keep corned beef moist. Refrigerate up to 4 days.

Oven-braising corned beef in beer results in unbelievably tender, flavorful meat that falls apart. The mellow malty flavor takes this brisket to the next level. Follow this simple guide for your best corned beef ever!

Beer With Oven Braised Corned Beef


Why add beer when cooking corned beef?

Why? Because corned beef comes from brisket, a tough cut of meat. You need its connective tissue to break down so you can have tender results. Some like to braise their corned beef in an all-water liquid, with various spices and salt; others add beer to the mix to further tenderize the meat.

What kind of beer is best for corned beef?

Ale: Red ales (something like Smithwicks; Killian’s is actually a stateside invention) are malty and mildly sweet — a good pair for corned beef or shepherd’s pie (or, frankly, a full Irish breakfast, but we won’t encourage that).

Is it better to cook corned beef in the oven or on the stove?

The USDA recommends simmering corned beef on the stovetop for 1 hour per pound of meat. If you’re cooking yours in the oven, plan for 3 to 3 1/2 hours for a 2 1/2- to 3-pound cut.

How do you tell if corned beef is done in the oven?

Corned beef is safe once the internal temperature has reached at least 145 °F, with a three minute rest time, but cooking it longer will make it fork-tender. Corned beef may still be pink in color after cooking. This does not mean it is not done.

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