This recipe delivers a classic, comforting meal with a sweet and savory twist. By simmering the corned beef in dark beer and broth, then finishing it under the broiler with a mustard-sugar glaze, you get a tender interior with a perfectly caramelized crust.

Ingredients

For the Pot:

• 3–4 lbs Corned Beef

• 2–3 Onions, sliced

• 2–3 Cloves of garlic, minced

• 1 bottle Dark Beer

• 4 cups Beef Broth

• 8 Carrots, cut into pieces

• 1 large Cabbage, quartered

• Freshly chopped parsley (for garnish)

For the Glaze/Rub:

• 1/4 cup Brown sugar

• 1 Tbsp Whole grain mustard

For the Creamy Mashed Potatoes:

• 6 Yukon Gold potatoes

• 2 Large Russet potatoes

• 2 sticks Butter

• 1/2 cup Heavy cream

• 1 tsp White pepper

• Salt and black pepper to taste

Cooking Instructions

1. Simmer the Beef

In a large pot, combine the corned beef, sliced onions, minced garlic, dark beer, and beef broth. Bring to a simmer, cover, and cook on low heat for 2.5 hours.

2. Rest and Prep

Remove the meat from the heat and let it rest for 15 minutes. Use this time to scrape off and discard any excess fat from the top of the roast.

3. Cook the Vegetables

• Add the carrots to the pot and cook on medium heat for about 15 minutes.

• Add the quartered cabbage and cook for another 10 minutes, or until the cabbage is easily pierced with a fork.

4. Broil the Glaze

While the vegetables finish, mix the brown sugar and whole grain mustard to create a rub. Coat the rested corned beef with the mixture. Place the beef in the oven under the Broil setting for about 5 minutes, or until a bubbling, golden crust forms.

5. Whip the Potatoes

Boil the peeled Yukon Gold and Russet potatoes in salted water until tender. Drain and mash. Melt the two sticks of butter and stir in the heavy cream and white pepper. Whip the mixture into the potatoes until smooth and creamy. Season with salt and pepper to taste.

To Serve

Slice the corned beef against the grain and serve alongside the tender cabbage and carrots. Top with freshly chopped parsley and a generous side of creamy mashed potatoes.