Corned Beef and Cabbage in Guinness

Recipe by Dee514
READY IN: 3hrs 50mins
SERVES: 8-10




  • 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.