Guinness Corned Beef Recipes

CORNED BEEF AND CABBAGE IN GUINNESS

Steps:

• Rinse corned beef under cold water, and pat dry.
• In a Dutch oven, or other large pot with a cover, brown corned beef well on all sides over high heat.
• Pour Guinness over the meat, and add enough water to just cover the brisket.
• Add the onion, garlic, bay leaf, cinnamon, cloves, allspice and pepper to the pot.
• Bring pot to a boil and skim off any foam.
• Reduce heat to a simmer. Cover pot and simmer for 3 hours.
• Add carrots, then potatoes and then the cabbage wedges to the pot.
• Cover pot, and continue cooking until meat and vegetables are tender (about 20-30 minutes).
• Remove meat and vegetables to warm serving platter/dishes, leaving the cooking liquid/sauce in the pot.
• Over high heat, bring the cooking liquid to a boil, and cook until the amount of liquid is reduced by half (about 10 minutes).
• Slice the corned beef; serve with the vegetables and the sauce on the side.
• Note: Corned beef should always be sliced across the grain.

GUINNESS CORNED BEEF

Steps:

• 1. Preheat oven to 350 degrees F. Rinse the beef completely in water and pat dry.
• 2. Place the brisket on rack in a roasting pan or Dutch oven. Rub the brown sugar on the corned beef to coat entire beef, including the bottom. Pour the bottle of Guinness beer around, and gently over the beef to wet the sugar. Sprinkle the seasoning packet over top.
• 3. Cover, and place in preheated oven. Bake for 3 hours. Allow to rest 5 minutes. The last hour you can add carrots, red potatoes, and cabbage wedges. Cover with foil and bake 1 more hour.
• 4. Note: I find some corned beef takes longer to get tender so just cook until it is done. Over the years, I have found this recipe works well in the slow cooker. I have never made it on a rack, as the original recipe states.

GUINNESS CORNED BEEF AND CABBAGE

Steps:

• In a 6-qt. slow cooker, combine potatoes, carrots, celery and onion. Add corned beef (discard spice packet or save for another use)., Place cloves, peppercorns and bay leaf on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Place in slow cooker. Pour stout over top., Cook, covered, on low 8-10 hours or until meat and vegetables are tender, adding cabbage during the last hour of cooking. Discard spice bag., Cut beef diagonally across the grain into thin slices. Serve beef with vegetables and horseradish.

CORNED BEEF AND CABBAGE WITH GUINNESS®-DIJON GRAVY

Steps:

• Place onion and garlic in a slow cooker. Put corned beef brisket on top. Pour in water, then add bay leaves and spice packet. Cover and cook on Low for 8 hours, adding potatoes at the 3-hour mark, carrots at the 4-hour mark, and cabbage at the 6-hour mark.
• Turn off the slow cooker. Remove brisket to a platter and tent with aluminum foil for 10 minutes to let juices settle.
• Meanwhile, melt butter in a saucepan over medium-low heat. Stir in flour to make a roux; cook to burn out any flour taste, about 5 minutes. Whisk in, a little at a time, beef broth, Guinness®, and mustard. Stir until gravy is thick enough to coat the back of a spoon. Stir in pepper and salt.
• Slice meat across the grain and plate with cabbage, potatoes, and carrots. Ladle gravy over top.

INSTANT POT® GUINNESS® CORNED BEEF

Steps:

• Combine water, beer, and garlic in a multi-functional pressure cooker (such as Instant Pot®). Place trivet inside.
• Rub all sides of brisket with brown sugar. Place on the trivet and sprinkle spice packet on top. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 90 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer brisket to a baking sheet.
• Cover brisket with aluminum foil; let rest for 15 minutes.
• Meanwhile, remove the trivet from the pot. Place potatoes, carrots, onion, and cabbage in the bottom of the pressure cooker. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve vegetables with rested brisket.

GUINNESS® CORNED BEEF

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Rinse the beef completely and pat dry.
• Place the brisket on rack in a roasting pan or Dutch oven. Rub the brown sugar on the corned beef to coat entire beef, including the bottom. Pour the bottle of stout beer around, and gently over the beef to wet the sugar.
• Cover, and place in preheated oven. Bake for 2 1/2 hours. Allow to rest 5 minutes before slicing.