Community Pick
Corned Beef and Cabbage in Guinness
"The Irish butcher at my market gave me a new (to me anyway) recipe for corned beef & cabbage; he told me to cook it in Guinness Draught. (Guinness stout will make the dish bitter). Since everyone raved about it, I thought I'd share the recipe he gave me.
Note: Some reviewers have mentioned that the broth/sauce is very salty. It is important to rinse your corned beef in cold water before cooking it to remove some of the excess salt from the corning process. (I usually soak mine in cold water for a bit depending on the brand - some are much saltier than others). --- I have tried 5 times today to change the wording of the last ingredient on the list from "1-2lbs carrot, peeled and cut into 3-inch pieces" to "1 - 2 pounds of carrots, peeled and cut into 3-inch pieces". Every time the change "goes through," it does not reflect the new wording. Grrrrrrr!"
photo by SharonChen
- Ready In:
- 3hrs 50mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 1814.36 g flat cut corned beef brisket
- 340.19 g bottle Guinness draught (make sure you use Guinness draught, not stout as it will turn it bitter!)
- 1 medium yellow onion, peeled and cut into wedges
- 3 garlic cloves, minced
- 1 bay leaf
- 1.23 ml ground cinnamon
- 0.61-1.23 ml ground cloves (to taste)
- 1.23 ml ground allspice
- 1.23 ml ground black pepper
- 1 head cabbage, cut into wedges, rinsed and drained
- 6 medium white potatoes, peeled and quartered
- 453.59-907.18 g 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.
Questions & Replies
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Could an IPA be used in lieu of Guinness draught? I have Guinness stout but don't want to make the dish bitter... -
I noticed many reviewers said it was more flavorful the second day. Has anyone tried making the beef a day ahead and saving the liquid for the next day to make the vegetables and sauce? if you did, how did it turn out? -
I always drink Guiness Stout. Will it be too bitter even if adding some brown sugar? -
when browning the brisket do you use vegetable oil? -
If I have the flavor packet that comes with the corned beef, do I use that instead of or with the seasoning that is listed? Thanks!
see 1 more questions
Reviews
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I love this recipe, but I did have trouble finding one two pound carrot. -
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 (Recipe #100781). As I was putting the spices in, I knew it would be tasty. I served this with Recipe #360988 and green and white Recipe #186726 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! -
I used the basic ingredients listed in my Instant Pot plus the seasoning that came with the beef. I loved the extra taste that the allspice, cloves and cinnamon gave. This will be my recipe for every year! -
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I braised this in the oven at 300 rather than boiling it, but its flavor is amazing. This is my favorite corned beef ever. -
DELICIOUS!!! Happy St Paddy's Day!! Great Recipe!!
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see 122 more reviews
Tweaks
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I hosted a game night for about 8 of my co-workers on St. Patrick day let me tell you everyone raved about how good and tasty my cornbeef was and wanted to know how I made it. they all had second helpings and the gravy reduction was out of this world. Thank you for sharing this recipe this is keeper for me. I will be sure to share this recipe with all that asked me for it. -
Wow! Awesome recipe. I didn't have ground clove so I used about 5 whole cloves instead. I also didn't have guinness, so I used 3 bottles of fat tire. I only used 2 large white potatoes, skins on and diced large because I decided to use my cabbage in Recipe #73278. My sauce had reduced a bit too much and was salty so I diluted it with water and then added some cornstarch like another reviewer. I'm sure this would be awesome with the appropriate veg mix too, but it was great without them.
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I'm making this for the second time. The first time was St. Patty's Day. It is absolutely the best way to fix corned beef. All our guests raved, I should have doubled the recipe! I must admit I used the flavor package that came with the brisket in place of the cinnamon, clove, allspice and pepepr then added the garlic and the bay leaf per the recipe. My husband can't wait for dinner tonight! -
all i have to say is "wow". i am looking forward to the leftovers :) i followed the advice of another reviewer and doubled the spices because i always like stronger flavors in this type of dish. i didn't add potatoes because i made mashed potatoes instead. the recipe took me an extra hour because it took a lot longer to sear the meat and bring it to a boil than i was expecting. thank you very much for sharing!
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Loved it. My only problem was I cooked it in my Dutch oven. I had to cook the meat and liquids first and remove it to cook the vegetables. I also put in 1 whole clove instead of ground cloves (not my favorite spice). I can stop looking for a corned beef and cabbage recipe.
RECIPE SUBMITTED BY
Dee514
United States
I'm married (53 years to the same lucky guy) and have 2 kids, a daughter 47, a son 43, and 2 beautiful grand daughters (11 yrs and 14 yrs). I have always enjoyed cooking and baking, especially breads :)
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