Corned Beef and Ale


  • Serve with boiled potatoes and baby carrots.
  • 24 pounds corned beef
  • 4 quarts brown ale or any dark beer
  • 5 quarts water
  • 4 ounces Lipton onion soup mix
  • 1 1/2 cups light brown sugar
  • 2 tablespoons salt
  • 1 teaspoon black pepper, ground
  • 50 medium potatoes
  • 50 carrots, peeled and diced
  • 50 cabbage wedges, core included


  1. Place corned beef in a large pot. Add ale, water, soup mix, sugar, salt and pepper. Bring to a boil. Cover , reduce heat and simmer. Remove meat from pot, cover with foil and keep warm.
  2. Strain cooking liquid and return to pot. Bring to a boil, add potatoes, carrots and cabbage, and return to a boil. Cover and simmer for 15 minutes or until vegetables are tender. Remove vegetables with a slotted spoon and keep warm.
  3. To serve, slice meat across the grain in thin slices, reheat in cooking liquid and serve with vegetables.

Serves 50.

For a stronger ale taste, ladle a small amount of cooking liquid over beef and vegetables when serving.

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