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Corned Beef and Cabbage in Guinness

Ingredients:

  • 4lbs flat cut corned beef brisket
  • 1(12 ounce) bottle Guinness draught (make sure you use Guinness draught, not stout as it will turn it bitter!)
  • 1medium yellow onion, peeled and cut into wedges
  • 3garlic cloves, minced
  • 1bay leaf
  • 1⁄4teaspoon ground cinnamon
  • 1⁄8-1⁄4teaspoon ground cloves (to taste)
  • 1⁄4teaspoon ground allspice
  • 1⁄4teaspoon ground black pepper
  • 1head cabbage, cut into wedges, rinsed and drained
  • 6medium white potatoes, peeled and quartered
  • 1 -2lb carrot, peeled and cut into 3-inch pieces

Directions:

  • 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.

Reviews:

  • Greeny4444

    Super awesome. I’ve never made corned beef before, but my mom always used to make it in the crock pot, so that’s what I did. My husband said the meat and potatoes were really good (and he is not even a big fan of potatoes!). I used a 3 1/2 lb corned beef brisket, a 14.9 oz. can of Guinness Draught (plus extra water to cover meat), 5 red potatoes (quartered), 1 lb. bag baby carrots, 2 1/2-3 Tablespoons minced garlic from the jar, and 2 Tablespoons minced onion flakes (because an onion wouldn’t fit into my 5 qt. crock pot with everything else-it was packed!). I cooked it for about 9 hours on low. I was going to put the cabbage in 40 or 50 min. before serving, but it wouldn’t have fit, so I took Tia Mouse’s suggestion and steamed the cabbage on the stovetop before serving dinner (Simple Steamed Cabbage, Simply Good). As I was putting the spices in, I knew it would be tasty. I served this with Irish Sour Cream Bread and green and white Easy Oreo Truffles for an awesome St. Patrick’s Day meal. This is DEFINITELY a keeper, I was hoping there’d be more leftovers (there were 4 of us, and we were apparently super hungry), and next time I’m going to use my larger crock pot and a 4 lb. brisket. 😉 Thanks so much for posting this great recipe!

  • MailbagMary

    This was the best corned beef and cabbage that I have ever made! I followed the recipe to a “T”, but next time I may add more of the spices. I do have to admit though, that I had no Guinness (and the store was a few miles away), so I used a Corona. The cabbage and carrots were sweet, the meat was tender and had great flavor, and the potatoes were perfect. I had some friends over, and one of them is from the Chicago area. He said it was the best he’s had since he was a kid (and he’s 73 years old). That was quite a compliment to me, and to Dee514! Thanks so much for posting this recipe. I don’t think I will ever use another. BTW, the sauce reduction did take about 20 minutes, but it was not salty at all. Maybe it’s the difference in the corned beef you use. I got this one at Costco here in Oregon.

  • Lightly Toasted

    This was absolutely delicious! The only changes I made were to trim away some of the excess fat, and then soak the briskets in cold water a bit to remove some of the excess salt. It had a delicious flavor, and we (especially my girls) were surprised that the flavor of the Guiness wasn’t overwhelming. It combined very nicely with the onions and seasonings to produce a dark, rich broth which was delicious served over the meat and veggies.

  • Foodie since birth

    EXCELLENT recipe, very tender and moist. I like sweetened carrots so I serve mine differently on the side. Alway a hit when I cook it. The one time my husband refuses to share leftovers with the neighbors!

  • DDW

    We enjoyed this recipe. It was pretty similar to what I already make but wanted to try it with Guinness. Dinner was great – I didn’t really notice a big flavor difference in the meat the first night BUT the leftovers – Yum!! Very good.

  • Spiker1a

    I braised this in the oven at 300 rather than boiling it, but its flavor is amazing. This is my favorite corned beef ever.

  • Lynda Of Virginia

    Perfect, perfect, perfect! Loved the spices in this—much better than the spices that come in the little packet with your corned beef. It was a hit with the whole family. I agree with another poster that the flavors are even more intense the second day (thankfully I set aside “leftovers” before I served!) Thank you for sharing.

  • Roddinroddey

    I've been using your recipe for several years now and everyone always raves about it. ;)<br/>I have used Guinness a couple of times and I have also used Irish red ales. It's very good either way. ;)<br/>Rory, Seattle, Wa.

  • CookinRI

    I love this recipe, but I did have trouble finding one two pound carrot.

  • roadtrip41

    I followed this recipe to the letter, and the corned beef came out tough, while the cabbage was mushy. I give it two stars only because the flavors were there.

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