Guiness Baked Corn Beef Brisket

READY IN: 29hrs




  • TIPS in Kevin's own words: Please read first. Process begins the night before the actual baking. Please plan accordingly.
  • Here is a recipe that has the proper spice mixture. You will need to soak the corned beef! Between 2 and 4 hours and change the water every 30 minutes. The reason you never hear people talk about this is because it is usually boiled.which takes the salt out. But roasting is a whole different technique. I would leave it UNFOILED for the first couple of hours. This will create a nice bark -- the outside area that will be intensely flavored. Then you can foil and finish cooking.
  • Cook it to an internal temperature over 185º. Unless you have a meat slicer and can slice VERY thin, cooking it to 150º will result in a VERY tough piece of meat. The connective tissue needs to breakdown and that takes much time and occurs around 170+º. To test for doneness, use a meat thermometer or simply poke the meat -- use a fork and twist it -- it should offer no resistance.OK, that's about it! Enjoy!
  • Soak corned brisket for 2-4 hours, changing water every 30 minutes.
  • Grind peppercorns and coriander seeds. Add remaining ingredients.
  • Remove brisket from water, pat dry and Rub spice mixture on the corned beef brisket.
  • Wrap tightly in plastic wrap and let sit overnight in the refrigerator.
  • Preheat oven to 250-275°.
  • Slow cook brisket uncovered for the first 2 hours. (At this point I add approximately 4 oz of beer) , then cover with foil. You will be slow baking for an additional 1 1/2 hours per pound until done.
  • Internal meat temperature needs to be near 185º or above when done. It is important to use a thermometer for this part. If it is above this temperature, now worries. Just recover and keep warm until ready to eat.
  • Allow meat to rest before slicing. Be sure to cut against the grain of the meat.
  • My personal note: I personally like to use an electric knife for slicing. Slice and thin or thick as you like.
  • In the photo: I served with boiled yukon gold potatoes (or baby reds), cabbage and carrots, the dump on the melted parsley butter (melt butter and add chopped parsley).
  • Enjoy!