By Dee514 on March 17, 2004
Photo by Sandi (From CA)
Photo by Sandi (From CA)
"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!"
Serving Size: 1 (411 g)
Servings Per Recipe: 8
"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 braised this in the oven at 300 rather than boiling it, but its flavor is amazing. This is my favorite corned beef ever."
"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."
"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."
"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."
"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."
"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!"
"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."
"I love this recipe! Very simple to throw together. I cooked it in the crockpot overnight to bring to work today. I made this as stated in the recipe, but I only put in the cabbage during the last hour of cooking (4.25 lb brisket, cooked 8 hrs on low). People at work raved about it, they couldn't believe how tender it was. GREAT flavor with these spices rather than the seasoning packet that comes with the corned beef. I will definitely be making this again."
"This is the BEST recipe!! I put two bottles of Guinness...and everything melted in our mouth like butter!! So delicious!"
"Excellent. Followed recipe as written. The Guinness and soaking and rinsing the beef made this dish! The spices were just perfect."
"This recipe wad amazing, however I just altered it slightly by rubbing 2 tsp of brown sugar. I also swapped out the Guinness draught with the stout. There was no bitterness at all. There was only tender goodness. It was great."
"We love this corned beef! I love Guinness so I really enjoyed the flavor plus it is so tender! The leftovers are great for sandwiches."
"I had friends over and made this in the crockpot, adding the potatoes and carrots toward the end. It cooked about 8 hours. I had no room for the cabbage, so I transferred everything to a big stock pot the last half hour or so. I added the seasonings as stated, except that in place of allspice I used equal parts of cinnamon and nutmeg. I also used the seasoning packet that came with the beef. To cover the beef I used two mexican beers that I had on hand. Next time I'll use the Guiness. I served the horseradish sauce from Corned Beef and Cabbage Dinner for the Slow Cooker. It turned out great and I got compliments all around!"
"This was so good and so very easy!This was my second time ever having made corned beef and cabbage and this one was better then the first!I used a can of Guinness as directed and cooked it in a crock pot on high for three hour with only the meat,beer,1 1/2 cups h2o,2 lg onions, and seasonings.I flipped the meat over at the top of every hr and I then added the potatoes and let that cook for an hour.Finally added the cabbage for the last hour so it didn't end up as moosh.I did add four beef bouillon cubes to amp up the beefiness.So very easy..threw it in the crock pot and basically didn't have to worry about it!Thanks for posting cuz I will be making this many times again!"
"The Guinness lends a totally different flavor to the corned beef in this dish! Everyone loved it. We served it alongside Emerald Green Punch, Dublin Coddle, Lazy Irish Beer Bread, and Nutty Irishmen. Thanks!"
"I've been married for 9 years and I've made corned beef and cabbage for every St Patrick's Day. Each year we eat it on the holiday and then throw it away the next day because it's so bland and boring. Your recipe was fantastic!!! I can't wait to eat the leftovers. This will be the recipe I use from now on. Thank you so much for posting."
"This is the best corned beef recipe I've ever had in my life. After browning it, I put it in the oven at 320. In place of all of the spices, I used pickling spices... Which are very similar to all of the spices in this recipe. I did add garlic too. Delicious! Even my kids ate it and loved it! Pretty impressive as they've never had corned beef, are picky, and are only ages 5 and 9! My husband is quite a foodie and loved it too. A complete crowd pleaser!"
"Wow was this great. Prepared for my wife and Mom in law for Valentines, impressed even myself. I did not use the beer. I will put the onion in @ the 90 minute mark, for flavoring 3 hours is good for. Will definately make again. Thx for sharing such a great receipe."