Corned Beef with Guinness
Infuse your St. Patrick’s Day celebration—or any day of the year—with rich, hearty flavors in this Corned Beef with Guinness recipe. This soul-warming dish combines tender corned beef brisket, slow-simmered in robust Guinness stout and aromatic spices, with a medley of vibrant vegetables like carrots, baby potatoes, and cabbage. A touch of brown sugar balances the beer’s malty bitterness, creating a perfectly seasoned broth that infuses every bite with depth and complexity. Whether prepared in a Dutch oven or a slow cooker, this one-pot wonder is as easy as it is comforting. Serve with a ladle of the savory cooking liquid for a tableside experience that pairs beautifully with crusty bread and tangy mustard. Perfect for family dinners or holiday gatherings, this Corned Beef with Guinness promises tradition with a delicious twist.
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Recipe Information
Ingredients
- 4 pounds Corned beef brisket
- 22 ounces Guinness stout beer
- 2 tablespoons Brown sugar
- 1 large Yellow onion
- 3 large Carrots
- 1.5 pounds Baby potatoes
- 1 Cabbage head
- 4 cups Water
- 4 Garlic cloves
- 2 Bay leaves
- 10 Whole black peppercorns
Instructions
Rinse the corned beef brisket under cold water to remove excess brine and pat it dry with paper towels.
Place the brisket in a large Dutch oven or slow cooker, fat side up.
Pour in the Guinness stout beer and water until the brisket is mostly covered. Add in the brown sugar, bay leaves, whole black peppercorns, and peeled garlic cloves.
Slice the yellow onion into wedges and add them around the brisket.
Cover and cook on low heat for 3 hours if using a Dutch oven on the stovetop or for 7-8 hours on low in a slow cooker.
Peel and cut the carrots into large chunks. Halve the baby potatoes if they are larger, and cut the cabbage head into wedges.
After 3 hours (or 1 hour before the recommended cooking time ends), add the carrots, potatoes, and cabbage to the pot around the brisket.
Continue cooking until the vegetables are tender and the corned beef is fork-tender, about 1 additional hour for the Dutch oven or until the end of slow cooker timing.
Once cooked, transfer the corned beef to a cutting board to rest for 10 minutes. Slice it against the grain for tender pieces.
Serve the sliced corned beef with the cooked vegetables and some of the flavorful cooking liquid spooned over the top. Pair with crusty bread or mustard, if desired.
Nutrition Facts
Calories |
5248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.0 g | 335% | |
| Saturated Fat | 130.1 g | 650% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1779 mg | 593% | |
| Sodium | 16140 mg | 702% | |
| Total Carbohydrate | 245.0 g | 89% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 74.0 g | ||
| Protein | 476.8 g | 954% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 448 mg | 34% | |
| Iron | 44.4 mg | 247% | |
| Potassium | 4369 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
