Stout Corned Beef

•    4 lb. corned beef brisket
•    24 oz. Sodbuster Stout Ale
•    1 large vidalia onion
•    5 garlic cloves minced
•    1 bay leaf
•    ¼ tsp. ground cinnamon
•    ¼ tsp. ground cloves
•    ½ ~ ¾ black pepper ground
•    ¼ tsp. ground allspice
•    1 head cabbage
•    6 potatoes
•    1 lb. carrots
•    ¼ tsp. mustard seeds to taste


1) Rinse and dry beef
2) Sear beef in a large pan
3) Add ¾ of beer, beef and enough water to cover
4) Add spices
5) Simmer for 3 hours
6) Add veggies (save 1 clove of garlic and ¼ of onion if sauce is desired for sandwiches or dry corned beef and cabbage)
7) Simmer for an additional 30 min
8) Slice across grain and serve

For use on sandwiches use steps 1-5 and slice thin, serve on rye

For Sauce
1) Sauté onion
2) Add beer and garlic
3) Reduce sauce by ¼ to ¾ depending on desired strength
4) Season to taste and serve

Recipe by Kevin Welsh, Olde Main’s Stew Your Brew Cook Off 2nd Place Winner

Download a printable version of the Corned Beef recipe.