This is a great corned beef recipe for St. Patrick’s Day. I love this time of the year – it’s a time of the year when the Guinness flows (and I’m a big fan, dark beer is a favorite of mine) and not just into beer mugs. It’s also a fantastic time to use it in some of your recipes!
This corned beef recipe is one of the oldest on my site but it’s so delicious that I thought I’d bump it up in case there’s anyone out there who missed it. It has really great flavor and I love the addition of beer, it just adds a depth you couldn’t get otherwise. And the leftovers make such great sandwiches that you’ll want to make extra!
A few more great corned beef recipes:
- Easy Corned Beef Hash
- Corned Beef & Cabbage Soup
- Corned Beef Melt
- Glazed Corned Beef
- Corned Beef Hash Eggs Benedict
Recipe: guinness corned beef and cabbage
Summary: You can also use the spice packet that your corned beef comes with in place of the bay leaf, cinnamon and allspice.
- 4 lbs corned beef brisket
- 1 12 ounce bottle Guinness draught (draught, not stout, or it will turn bitter; I could only find an 11.2 oz size)
- 1 medium yellow onion, peeled and cut into wedges (I used two small)
- 3 garlic cloves, minced or run through a garlic press
- 1 bay leaf
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground black pepper
- 1 head cabbage, cut into wedges, outer leaves removed
- 6 medium red or white potatoes, peeled and halved
- 1 pound carrots, peeled and cut into bite-sized pieces (or baby carrots)
- Rinse corned beef and pat dry (this is very important to get a good sear).
- Preheat a dutch oven over high heat and brown roast on all sides. Once browned, add Guinness, enough water to cover roast, then the onion, garlic, bay leaf, cinnamon, cloves, allspice and pepper. Bring to a boil, reduce heat and cover pot. Simmer for three hours.
- Add carrots and potatoes, simmer for 20 minutes. Add cabbage and simmer another 10 minutes.
- Remove meat, veggies and potatoes to a serving platter. Slice meat across the grain – it will be very tender – and enjoy with a nice cold bottle of Guinness!
Preparation time: 20 minute(s)
Cooking time: 4 hour(s)
Number of servings (yield): 4