A Wine-Friendly Take on a Classic Irish Dish

Having a big group over tomorrow for St. Patrick’s Day?

This recipe yields about 12 servings, and because there’s no cabbage, it pairs with a wide array of red wines, particularly Syrah and Syrah- or Grenache-based blends.



  • 1 corned beef brisket (3-lbs.), trimmed
  • 1 medium onion, sliced
  • 1 celery rib, sliced
  • 1/4 cup butter
  • 1 cup packed brown sugar
  • 2/3 cup ketchup
  • 1/3 cup white vinegar
  • 2 tablespoons prepared mustard
  • 2 teaspoons prepared horseradish



  1. Place corned beef and contents of seasoning packet (typically provided with the corned beef) in a Dutch oven, and cover with water. Add onion and celery. Bring to a boil.
  2. Reduce heat. Cover and simmer for two-and-a-half hours, or until meat is tender. Drain and discard liquid and vegetables. Place beef on a rack in a shallow roasting pan, and set aside.
  3. In a saucepan, melt butter over medium heat. Stir in the remaining ingredients. Cook and stir until sugar is dissolved.
  4. Brush over beef. Then bake, uncovered, at 350 degrees for 25 minutes.
  5. Let stand for about 10 minutes before slicing.


Posted in Food and Wine Pairings/Recipes
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