Name: Homemade Irish Corned Beef and Vegetables
Yield: Makes 6 to 8 servings
Ingredients: 6 cups water; 2 cups lager beer; 11/2 cups coarse kosher salt; 1 cup (packed) golden brown sugar; 1 1/2 tablespoons Insta Cure no. 1 (optional, See Note); 1/4 cup pickling spices; 1 6- to 8-pound flat-cut beef brisket, trimmed, with some fat remaining; 1 12-ounce bottle Guinness stout or other stout or porter; 4 bay leaves; 1 tablespoon coriander seeds; 2 whole allspice; 1 dried chile de árbol (See Note), broken in half; 12 baby turnips, trimmed, or 3 medium turnips or rutabagas, peeled, quartered; 8 unpeeled medium white-skinned or red-skinned potatoes (about 3 pounds); 6 medium carrots, peeled; 4 medium onions, peeled, halved through root ends; 2 medium parsnips, peeled, cut into 2-inch lengths; 1 2-pound head of cabbage, quartered; Horseradish Cream; Guinness Mustard; Cheesecloth

Image may contain Food Meal Dish and Plant

Homemade Irish Corned Beef and VegetablesJuliana Sohn

Spicy horseradish cream and malty Guinness mustard amp up the flavor of this home-corned beef. You might need to special-order the brisket from your butcher, and you'll have to start brining the meat eight days before you cook and serve it. The Insta Cure No. 1 is optional, but it's nice to use because it gives the meat its traditional pink color. Save the leftover corned beef and vegetables for the sandwiches and hash.

Cook's Note

Insta Cure No. 1 is a mixture of sodium nitrate and salt that is used in cured and smoked sausages to prevent botulism. In this brine, its only purpose is to prevent the meat from turning gray, so you can certainly leave it out. You'll find Insta Cure No. 1 at sausagemaker.com.

Chile de árbol is a thin, red, very hot three-inch-long chile; sold at some supermarkets and at specialty foods stores and Latin markets.

Recipe notes

See Related Recipes and Cooking Tips

17 Recipes Infused With the Quintessential Irish Stout
All the Guinness recipes you need from chocolate–stout cake to porter pot pies.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Salmon With Sizzled Nut Salsa

A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

One-Pot Chicken Thighs With Cilantro Rice and Beans

This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.

Key Lime Pie Thumbprint Cookies

The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.

Recipe notes

17 Recipes Infused With the Quintessential Irish Stout