Mustard & Beer Corned Beef
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4 from 1 vote

Mustard & Beer Corned Beef

Corned Beef slowly simmered in beer; then baked with a mustard horseradish crust is our favorite way to prepare our St. Patrick's Day meal.
Course Main Entree
Cuisine American
Keyword beef
Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes
Servings 6
Author Carrie's Experimental Kitchen



  • Remove the corned beef from the package and rinse under cold water; then place in a large stock pot or Dutch oven.
  • Add the beer and fill the pot with water until it's covering the meat.
  • Bring the liquid up to a boil; then reduce the heat to low and simmer for 3 hours. You may need to add more water if the water level drops below the meat.
  • Preheat oven to 350 degrees F.
  • Remove the corned beef from the water, trim any excessive fat and place in an oven safe baking dish fat side up.
  • In a small bowl, combine the mustard and horseradish and spread it on top of the meat.
  • Add about 1 cup of the cooking liquid to the bottom of the pan and place in the oven.
  • Bake for 1/2 hour; then allow meat to rest for 10 minutes before slicing across the grain.


*Dijon mustard can be substituted for whole grain or spicy mustard.