Description
A tender and flavorful Guinness-braised corned beef recipe perfect for St. Patrick’s Day or any cozy dinner gathering.
Ingredients
- 3-4 pounds corned beef brisket, well-trimmed with pickling spices included or plain
- 1 can (12 oz / 355 ml) Guinness stout or any dark stout beer
- 1 cup (240 ml) beef broth
- 1 tablespoon yellow mustard seeds
- 2 tablespoons pickling spices
- 4 garlic cloves, smashed
- 1 large onion, quartered
- 3 large carrots, cut into chunks
- 1 medium head cabbage, cut into wedges
- 2 tablespoons butter, melted (or olive oil for dairy-free)
- Salt and black pepper, to taste
Instructions
- Rinse the corned beef under cold water to remove excess brine. Pat dry with paper towels.
- Place the quartered onion, smashed garlic cloves, and carrots at the bottom of the slow cooker.
- Put the corned beef brisket on top, fat side up, and sprinkle the pickling spices and mustard seeds evenly over the meat.
- Pour the Guinness stout and beef broth over the brisket, covering about two-thirds of the meat. Add water if needed without submerging the meat completely.
- Cover and cook on low for 8 to 10 hours until the meat is fork-tender.
- Preheat the oven to 425°F (220°C) about 45 minutes before the corned beef finishes.
- Cut cabbage into wedges and brush with melted butter. Season with salt and pepper.
- Roast cabbage wedges on a rimmed baking sheet for 30-40 minutes, turning once halfway, until caramelized and tender.
- Remove the brisket from the slow cooker and let rest for 10 minutes before slicing.
- Slice the brisket against the grain and serve with roasted cabbage and cooked carrots, spooning some braising liquid over the meat for extra flavor.
Notes
Rinsing the corned beef helps reduce saltiness. Always layer harder vegetables at the bottom of the slow cooker for even cooking and avoid lifting the lid frequently.
- Prep Time: 15 minutes
- Cook Time: 600 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Irish