Print

Tender Guinness-Braised Corned Beef Brisket Recipe Perfect for St. Patrick’s Day

Guinness-braised corned beef brisket - featured image
Print Recipe

A slow-cooked corned beef brisket braised in Guinness stout, resulting in tender, flavorful meat paired with roasted cabbage wedges that soak up the rich braising juices. Perfect for St. Patrick’s Day or any cozy dinner.

Ingredients

Scale
  • 3–4 pounds corned beef brisket (flat cut, well-trimmed with marbling)
  • 1 bottle (11.2 fl oz / 330 ml) Guinness Stout
  • 2 cups (480 ml) beef broth
  • 1 large yellow onion, sliced
  • 4–5 garlic cloves, smashed
  • 2 medium carrots, peeled and cut into chunks (optional)
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • 1 small head cabbage, cut into wedges
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Rinse the corned beef under cold water to remove excess brine and pat dry with paper towels. Slice the onion, smash the garlic cloves without peeling, peel and chop carrots if using, and cut the cabbage into wedges. Season the cabbage lightly with salt, pepper, and olive oil, then set aside.
  2. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Once shimmering, add the brisket fat side down and sear until browned, about 4-5 minutes per side. Remove the brisket and set aside.
  3. Add sliced onions and carrots to the pot, stirring occasionally until onions soften and start to caramelize, about 5 minutes. Add smashed garlic in the last minute to avoid burning.
  4. Pour in the bottle of Guinness, scraping up any browned bits from the bottom of the pot. Add beef broth, bay leaves, and peppercorns. Bring to a gentle simmer.
  5. Return the brisket to the pot, fat side up, partially submerged in the liquid. Cover with lid and place in a preheated oven at 300°F (150°C). Braise for about 3 hours, or until the meat is very tender and pulls apart easily with a fork.
  6. About 30 minutes before the brisket is done, arrange the cabbage wedges on a baking sheet. Roast in the oven at 425°F (220°C) until edges are browned and tender, turning once halfway through.
  7. Remove the brisket from the oven and let it rest covered loosely with foil for 10 minutes to retain juices. Slice against the grain into thick pieces.
  8. Serve the sliced brisket alongside the roasted cabbage wedges, spooning some of the braising liquid over top for extra flavor.

Notes

Do not skip searing the brisket to develop flavor. Maintain low and slow oven temperature at 300°F for tender meat. Use good-quality Guinness or substitute with a dry stout. Taste braising liquid before adding extra salt as corned beef is already salty. Let the meat rest before slicing to retain juices. Roast cabbage at high heat (425°F) for caramelization. Braising liquid can be reduced on stove if too thin after cooking.

Nutrition

Keywords: corned beef, Guinness, braised brisket, St. Patrick's Day, roasted cabbage, slow-cooked, hearty dinner

Find it online: https://breezybake.com/tender-guinness-braised-corned-beef-brisket-recipe-perfect-for-st-patricks-day/