Did you know that you can use Guinness in place of water, stock and wine in recipes? It adds a deep, rich, earthy flavor profile to the dish. I used to work for the Guinness company (Diageo) and created this delicious Guinness Corned Beef with Cabbage recipe.
Why This Guinness Corned Beef Is So Good
- Using Guinness stout, dark stout, or any Irish stout beer instead of water dramatically increases the flavor of the corned beef. The resulting sauce is dark, rich, complex flavor.
- No need for high heat today! Cooking in the oven, low and slow guarantees moist, flavorful, incredibly fork tender corned beef brisket.
- Cooking the vegetables separately is an easy way to prevent them from overcooking and becoming mushy.
- Great for St. Paddy’s Day, or any day really!
Top Tips For This Guinness Corned Beef
- Beef brisket is usually packed in a solution of salts and preservatives. Discard the solution and rinse beef before cooking.
- Keep an eye on your beer as it cooks, if it overspills it’s tough to clean off the cooker! (Have some paper towels ready.)
- This great recipe works well either on the stove, oven or slow cooker.
Ingredients
For the Corned Beef
- Guinness beer
- Beef broth
- Brown sugar
- Packaged brisket
- Pickling spice (spice packet that came with brisket)
- Onion
- Garlic
For The Vegetables
- Cabbage, carrots, red potatoes
- Cooking oil or butter
- Parsley
How to Cook Guinness Corned Beef Recipe with Cabbage
For the Corned Beef – you’ll need dark brown sugar, 2 bottles of Guinness, pickling spice (only if it doesn’t come in your corned beef package, onion, garlic and of course the corned beef meat that’s been rinsed very well and then patted dry.
This recipe works well either on the stove, oven or in your crock pot.
On a cutting board, cut your small onion and garlic cloves in half lengthwise. You’ll just need these halves.
In a large pot, combine the brown sugar, Guinness and beef broth.
Add the pickling spice, either that you’ve purchased or the seasoning packet that comes with the meat from the grocery store.
Add the onion and garlic.
Then slide and snuggle in the beef. Your beer should cover the top of the brisket. Get ready for some tender meat!
Look at that beer froth!
We’re going to slow cook the Corned Beef in the oven, but first, let’s give it a head start on the stove and bring the beer to a simmer. Keep an eye on this – beer easily bubbles over and it’s a pain to clean. Of course, you could completely skip this route and make it a slow cooker guinness corned beef recipe instead!
After the liquid begins simmering, we’ll cover and slip it into the oven at a low temperature (300F for 4 hours). Low ‘n slow.
Perfect Veggies for Corned Beef
Why not throw the vegetable in with the corned beef? Well, two very good reasons:
1) The vegetables really don’t need that long to cook – I want my carrots to taste like carrots, not overcooked corned beef sauce.
2) Vegetables cooked with the meat always end up looking all brown and sad. I want my carrots to look like carrots!
Cooking them separately allows me to cook the vegetables perfectly. I add in some of the corned beef sauce to flavor the vegetables – just enough for nice flavor.
Cut the small head cabbage into 8 wedges, the potatoes and carrots into 3/4-inch chunks.
You’ll brown the cabbage wedges on each side. Medium heat, just a few minutes per side.
Then flip to brown the other side.
Next, combine potatoes and carrots with your cabbage in the pot.
Pour in 2 cups of the Corned Beef cooking liquid into the pot. The liquid is incredibly flavorful and will do wonders for the vegetables. I promise you, this is way better than just boiling cabbage in water!
Cover and cook for 15 minutes. Carefully remove the cabbage (it should be done by now) and leave the carrots and potatoes to cook for another 5-7 minutes, until they are cooked through. You can check by piercing with a paring knife or fork.
The last step is to sprinkle with freshly minced parsley.
Slice the corned beef and serve with the vegetables. Spoon some of the cooking liquid over the meat.
Guinness Corned Beef with Cabbage
We normally associate eating Corned Beef with Cabbage during St. Patrick’s Day, and ironically, the dish isn’t distinctly a traditional Irish meal — it’s more an Irish-American tradition, something we made up to go great with copious amounts of beer.
So I thought it would be fitting to braise this Corned Beef in Guinness Beer, instead of water or the “stuff” that the brisket is magically suspended in inside the package.
The “stuff” is a solution of salt, seasoning and other preservatives that I really don’t care for. It’s also incredibly salty. I always rinse the corned beef well, discard spice packet, then pat dry.
Why is it called “Corned Beef”?
After all these years of enjoying Corned Beef several times a year, I finally had the bright idea to actually look up why it was called “corned” beef. Is there corn involved in the pickling process? Did a “Mr Corned” exist and it was named after him?
It turns out after a simple search, it’s an easy explanation. The beef brisket used in making Corned Beef is salt and pickle cured and the salt pellets used resemble corn kernels.
Okay, that makes sense.
Check Out These Delicious Beef Recipes
Have you tried this Guinness Corned Beef with Cabbage? Feel free to leave a star rating and I’d love to hear from you in the comments below!
Guinness Corned Beef with Cabbage Recipe
TIMING: The recipe is so simple. The corned beef takes 5 minutes to prep, and it will spend 4 hours in the oven. After 4 hours, you'll need another 20 minutes for the vegetables to cook.
You can also use a slow-cooker to cook the beef. Low for 6 hours.
Ingredients
For the Corned Beef
- 12 ounces Guinness beer or other stout beer (1 bottle)
- 1 1/2 cups beef broth
- 1/3 cup brown sugar
- 3 1/2 pound packaged brisket for corned beef drained, rinsed well and patted dry
- 1 packet pickling spice spice packet that came with the corned beef or use 1 tablespoon of pickling spice
- 1/2 onion
- 1 head garlic halved
For the Vegetables
- 1 head cabbage cut into wedges
- 2 tablespoons butter or cooking oil
- 4-5 carrots cut into 3/4-inch chunks
- 1 pound of red potatoes cut into 3/4-inch chunks
- 2 tablespoons freshly minced fresh parsley
Instructions
- Preheat oven to 300F. In a large pot, whisk together the beer, beef broth and the brown sugar. Snuggle in the brisket, it should almost be completely covered by the beer (see photo). Add the pickling spice, onion and the garlic. Bring to a simmer on the stovetop, uncovered is best so you can keep an eye on it. Boiled-over beer is no fun to clean.
- Once it begins simmering, cover the pot and place in oven to roast for 4 hours. After 4 hours, remove from oven. Spoon out 2 cups of the corned beef braising liquid to cook the vegetables. Keep corned beef in the pot - you can return the pot to the oven to stay hot if you wish.
- To make the vegetables, in a separate large, wide pot, heat butter or oil on medium-high heat. When hot, add the cabbage wedges and cook until browned, about a 3-4 minutes. Turn to brown the other side. Add in the carrots and potatoes. Give the vegetables a good sprinkling of salt and pepper. Pour in the reserved corned beef cooking liquid, bring to a simmer and cover the pot. Turn the heat to low and let cook for 10-15 minutes. Use tongs or a large spoon to carefully remove the cabbage and reserve. Continue cooking the carrots and potato another 5-10 minutes or cooked though (pierce with fork to check doneness). Sprinkle with parsley.
- Slice up the corned beef and serve with the cabbage and vegetables. Pour a bit of the sauce over the corned beef just before serving.
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
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I’ve been making Corned Beef and Cabbage for St. Patrick’s Day for over 35 years. Mainly because that’s the only day my family tolerated it. This recipe may have changed that. So delicious and tender. Browning the cabbage in butter and cooking the vegetables separately was perfect. I removed the cabbage before adding the carrots and potatoes to the pot, then after poring the reserved cooking liquid, I laid the wedges on top. This insured not over cooking the cabbage.
Thanks for the great recipe!
Hello Antoinette!
Thanks for sharing! Your method sounds fantastic, and I’m glad the recipe turned out delicious and tender for you.
Steamy Kitchen Team
I’ve been making this for years – always a winner! Somehow misplaced the recipe when we moved so very happy to have found it again. Thanks for many delicious St. Patrick’s Day ☘️ dinners!
Hello Adele!
That’s great news! Finding the recipe again must have made you happy.
Enjoy your St. Patrick’s Day dinners and keep cooking those delicious meals!
Thank you!
Steamy Kitchen Team
I have tried many Corned Beef recipes but this one is the best yet!! Came out perfect. The broth was fantastic. Browning the cabbage gave it an amazing flavor. Love it.
My daughter sent me this recipe 8 years ago and it is a standard for our St Patrick’s Day meal, every year! It is the best recipe for corned beef I have ever tried. Thank you for sharing.
My husband has been making this recipe for us for the past several years in the slow cooker and we LOVE it! Tips we’ve learned: we use the largest flat cut we can find – usually close to 5 lbs, add cabbage after 4 hours cooking time, carrots and potatoes are boiled separately in just enough braising juice to cover them (about 2 c) for only 5-6 minutes and then tossed in with the beef and cabbage for the last hour of cooking time. We would do the separate vegetable cooking method, but we’re typically working and this works better for us. The brown sugar really cuts the bitter flavor which is totally gone when the meet is done!
I make mine a little differently, I use a 6 pack. One bottle of beer goes into the pot, the other 5 go into the cook.
Made it in the slow cooker. Best tasting way to make corned beef. Delicious flavor of beef and vegetables.
How did you do it in the slow cooker?
This recipe was the best Corned Beef I’ve ever made. Cooking in the oven was the ticket, the Guinness mixed with brown sugar and broth was delicious and cooking the vegetables separately and browning the cabbage was also a big hit.
Thanks for the recipe. This will now be my go to recipe for corned beef.
I have been making corned beef and cabbage for over 40 years but decided to try this recipe today (3/14/21). Oh my! Absolutely delicious! I will never go back to my former cooking pattern. This was so easy, and raves all around from all partaking of this meal!
I have been making this recipe for years now and it is always a hit. Best recipe ever for corned beef.
I’ve added just Guinness to my corn beef before and always good but this time I did this recipe putting the vegetables separate the only thing I did different was I also sautéed onions along with the rest of the instructions with the vegetables did not put in corn beef. Cooked corn beef with the first ingredients in slow cooker it turned out really good definitely be a keeper recipe
I have my corned beef in the oven and it is almost half way done (2 hours) should I turn it over?
Made this today for St. Patricks day. It was delicious. My husband and I loved it. Doubled the recipe except for the Guinness. Used 2 – 14.9 oz cans and 18 oz of apple juice. No beef broth. Covered perfectly. Baked in oven and took only 2 hours. Used point cut – 3.3 and 2.7 pound pieces. Vegetables were delicious. Internal temp was 205 deg on smaller one, and 196 on larger. Afraid it would be tough, but very tender. Did research to find out what the internal temp should be for fork tender. Found that it is done at 145 degrees, but Ithink fork tender is 180. Can you please confirm? Thank you so much for this great recipe!
Thank you so much! So happy you love it. 145F is perfect. The temperature has nothing to do with how tender the meat is (take a beautiful ribeye, cook it to 180F and it’s tough as nails). Tenderness has more to do with cooking method for corned beef. Slow and low wins!
Happy St. Patrick’s Day 2021 Jaden!
Making this again. Didn’t have apple juice so using cranberry pomegranate juice instead to replace the beef broth. Used the Guinness Draught Stout like before. Smelled so good coming to a simmer on the stove. Now its been in the oven for 25 minutes and my kitchen smells wonderful. Using flat cut of corned beef this time, 4.39 lb. and 3.75 lb. a piece. Will let you know how it turns out. BTW, I agree whole-heartedly with your way of cooking the vegetables for this tasty meal. They’re so much better that way.
Could you please email me this recipe.
I’ve made a very similar corned beef and cabbage for years, but never include beef broth or sugar, as I’m diabetic. I warm the beer before adding it to my roasting pan, sprinkle the corned beef with garlic powder, and place it in the pan with beer. I then sprinkle on the spice packet, put two bay leaves on top, and cover it tightly with foil. After 2 1/2 hours at 325, I remove the pan, put in halved new potatoes, and carrots. Cover and return for another half hour. Remove, add two quartered sweet onions and a cabbage cut into eights. If it needs more beer, microwave the beer in a glass measuring cut, about and cover tightly. Leave for another hour. Remove, slice beef, and serve. I personally love the slight beer flavor in the veggies.
I use this terrific recipe year after year. It’s the best
Thanks,Jaden
Thanks so much Susan!!! jaden
Love this recipe!!!!! However my granddaughter thought it was a little bitter. Can I use one bottle of Guinness and use beef broth for the remainder of the liquid?
Yes!!!
Can you tell me what the quart size pot you used for this recipe. It looks amazing. Thank you
Hi Barbara – I used either 6-quart pot.
This is the absolute best way to make corned beef. I’ve tried many recipes. I also corn my own beef brisket but don’t cut the fat off! It bakes in nicely with this recipe.
Thank you Susanne! I am so glad you loved it!
Absolutely delicious…even without the Guinness! One of my guests has celiac disease, so I couldn’t use the beer. Substituted 1 bottle of root beer and the equivalent amount of apple juice. Cut the brown sugar in half because I figured the sweet root beer would make up the difference. Yum! I thought I’d have leftovers but we ate it all! My husband had two servings and he doesn’t even like corned beef and cabbage.
Fantastic! Thanks so much Andie! – jaden
Im making this today in the slow cooker . What setting should i put it on and how long should it cook for ?
I like cooking low, 6-8 hours is even enough time. I’ve cooked as long as 10 hours too. You have a lot of wiggle room for slow cooker cooking!
I am making this today in my slow cooker. It has been on for 4 hours on low. I went to turn it and I noticed that the meat has raised up from the juice. I don’t cook often my husband is the cooker (not here )… is this supposed to do this or do I need to add more beer.., I used a 3 1/2 lb
– As long as there is liquid in the slow cooker it should be fine! – jaden
Hi, this recipe looks awesome, so I am going to attempt it today! I have a 6 1/2 lb corned beef. How long should I cook it in the 300 degree oven?
I have used this recipe for the last 2 St. Patrick’s Day meals. And everyone raves about the meal.
I’m cooking for about 30 people and figure I will need a lot of corn beef. How would you suggest I cook this much and how much should i buy? Also need left overs for a follow up party the me t day for Ruben sandwiches.
Multiply recipe times 5 since recipe serves 6…Happy St.Patricks Day!
Use large disposable roasting pans that are deep and can hold several pieces of meat. Follow directions adjusting ingredient amounts for number of pieces of meat. I bake mine in the oven most times. I have used a large electric roaster once or twice when making a large amount. Worked out beautifully!
As for the amount- this recipe calls for a 3 1/2 pound brisket and says it will serve 6. Keep in mind that the corned beef brisket will shrink by about 1/3 when cooking.
how long would i have to cook the meat in the crock pot if I went that route.
sounds delightful
The alcohol all cooks out? We have a recovery alcoholic in the family and I don’t want to trigger any depression for him.
Yes, the heat evaporates the alcohol and you are left with the flavor. You should be able to find something on Google if you want to be sure.
This recipe is sounding so good and all the positive comments, so I am going to use it. We have recovering alcoholics in our family, and the alcohol does burn out, correct, just like if you cook with wine? Or do you think it would be best to use root beer? Thanks
Best corned beef I have ever had! I did rub a little brown sugar into the corned beef and added a little extra to the beer. Thanks for the best recipe!
Thanks so much Jill!
I made this tonight with a dutch oven and it was delicious. I kept to the script and browned the cabbage and cooked it along with carrots, potatoes, and celery in the beef liquid. I went 2 hours and the beef was tender and the fat rendered perfectly. Probably the best home-made CB I’ve ever had!
Thank you!
Thanks Rob! – jaden
Hi there Jaden and family,
I just served my family the BEST corned beef and cabbage dinner ever!! I used your Guinness recipe; it was so easy and so delicious. Rave reviews! Thank you.
I make this dish only once a year for my husband and children who are part Irish; however I’ve never been that happy with it until now using your recipe.
I am an Italian/American and learned to cook this cuisine from my Italian mom. I have more confidence when cooking Italian.
I look forward to finding and using other recipes from your website. Next big family dinner will be Easter.
Thanks again,
Mary
Just a note to let you know your recipe was a HUGE hit. The only things I did differently: I made “smashed” crispy gemstone potatoes, just to add a different texture (and they were seriously over-the-top delicious drizzled with some of that yummy Guinness sauce); and since there was still a nice amount of that fabulous braising liquid left after adding 2 cups to the cabbage and carrots, I reduced that with a little more brown sugar, Dijon mustard, and a little Worcestershire to make a glaze. Slathered that on the corned beef and placed under the broiler for a few minutes to create a tangy sweet crust. I then drizzled the slices with some braising liquid from the veggie pot. OMG. Everyone raved!
I am looking forward to exploring more cooking with Guinness — I never knew it was such a culinary wonder!
Thanks for providing the “internets” with such a great recipe. This will be my go-to from now on!
…
Found your site by searching for a new recipe for the aga old boiled dinner for St. Patrick’s Day. My wife and I just finished eating our dinner and we both LOVED the meal. Fantastic recipe!!! Don’t need to change anything. Thanks for a great meal.
Thanks so much Burton!
TOTALLY AGREE ☘️
Best Corned Beef Meal Ever
THANK YOU
How come the sauce is bitter? What can I do to get rid of the bitterness?
Guinness is a more bitter beer. You can add sugar to counter the Guinness.
I have used this recipe the past few years and LOVE IT! However, I use bottled Guiness Draught beer.
The first time I made it I was horrified at how bitter the liquid tasted half way through!! BUT….by the time the corned beef was finished the bitterness WAS GONE. Also, the corned beef should be very tender but you should still be able to slice it. If it is falling apart it was cooked too long, it should be fork tender and that is how I test mine for doneness. I follow the recipe and the tip on the veggies is awesome. I have been making corned beef dinners for guests for years and I love that I found this recipe even though my old recipe was quite good. I have also learned to buy a quality corned beef and buy the flat not the point.
Thank you!
Happy St. Pat’s, Jaden! It is here and I made a grievous mistake of not stumbling onto you until today, ergo I am allowing only 4 hrs. to make my corned beef brisket. BIG MISTAKE! Well, my resolution is to follow your recipe at next year’s St. Pat’s. Or, is there a way to “sorta duplicate” your method in 4-hrs. time today?
I have a 2.4 lb. O’Donnell’s flat cut brisket and the accompanying panoply of veggies (carrots, turnips, potatoes, cabbage).
Will you please, please, PLEASE try to make one up for me….in a hurrry! PLEASE.
Hi there! Happy St. P! I hope you found a great recipe to try for this year. I’ll see you next year! 🙂 jaden
Just found this and looks like the best recipe on the internet!
Hi! I’m cooking for 12 adults. How many lbs uncooked would you recommend and then double triple recipe accordingly? I’m going to cook in separate pots….very excited!
Hi Tracey – I would only double the recipe for 12 adults, if you have plenty of other foods on the menu. How many slices do you think each person will eat?
I’ll be cooking probably about 20 pounds of corned beef I have a large crowd coming I prefer to boil it on top of the stove in two separate pots would that work? Also I usually add water to cover it in addition to the Stout.
That’s a big party! Yes, you can cook in separate pots.
I have a 6.65 pounds of corned beef that is about 6 inches thick that I am serving for 8 woman. I want to put it in my crockpot on high, I will follow your recipe, how long will it take in the crockpot and should I double the Guinness, brown sugar, onion and garlic?
Hi Laura – What you can do is double the seasoning and liquids – and then add enough into the pot to fill. My concern is that doubling everything will make your pot overflow. Just add enough of the beer so that the pot won’t overflow.
Made this on Saturday night and it was fantastic. I had a small jar of Penzey’s corned beef spices that I used. This is by far the best corned beef recipe I’ve tried. Thank you!
Fantastic! Thanks so much!
Hi Jaden, I am going to use your recipe at my Firehouse Thursday. I have a 5 pound corned beef. Does this change the cook time? Thank you
Do you have any suggestions for substitutions for the beer? We made this last year and it was great but shortly after my son was diagnosed with Celiac Disease. Soooo…we can’t use the beer…
You can substitute the Guinness for Coke, Dr. Pepper, or Pepsi if he can have those I use diet Dr. Pepper. I have used Dr. Pepper before & also use the diet Dr. Pepper in pot roast & Baked Ham. Your sauce may not be as dark in color, but flavor is still good.
Thanks so much Sandy!
Would you be able to use non alcoholic beer? I’m not sure if the alcohol is the reason you can’t use it, but if you can use non-alcoholic beer I know Odouls has an amber lager, and there are other non-alcoholic beers that are similar. I’ve been researching for days & found many people rave above Amber lager used in corned beef as well (with alcohol & w/out) & perhaps a liquor store could recommend something closer to Guinness drought.
If you can’t use either, I’ve heard Beef stock works very well too Hope this helps!
You can certainly use non alcoholic beer! Or Cola/Root Beer, even apple juice.
I will be cooking 2- 4 pound corned beef rounds in a crock pot, should we double the ingredients, brown sugar, garlic, etc.?
Yes
Hi Karen
I’m new to this site. I want to follow you recipe for oven roasting but my husband isn’t too happy about tthat because we live in a tiny place and even with the A.C. on it’s 87 outside. Can it so this on the stve top, and if so, how?
Hello
Making tomm.
Know recipe calls for meat at 3lbs ish.
What if I’m cooking one that is bigger?
Do I add more liquid?
I’m slow cooking, have 2 small ones I got.
I can’t remember how many lbs offhand…but feel like each one might be like 5-7lbs each.
So X 2.
10-14 lbs poss
How much liquid or guineas should I add since there’s more meat?
Thanks so much
This is one of my favorite recipes and we make it year round. This year though St. Patricks day was crazy busy with a full clinical day for me and the kids in soccer practice. Can this recipe be made in the pressure cooker?
This was sooo good!! My son was born on March 17th so this was his birthday dinner. I was lucky enough to by my beef brisket from a meat market that had already brined and seasoned the beef. So, I could begin with the Guinness step. I followed the recipe exactly and it was incredible. I will be making this again. And, won’t wait until my son’s birthday – or St. Patrick’s day! I plan to use the leftover cabbage in colcannon and cooked enough corned beef for Reuben sandwiches and corned beef hash.
I ran into your recipe about 4 or so years ago and have made this every year, since, for St Patrick’s Day. Best recipe around! Thank you so much!
Thanks so much Penny! jaden
What do info with corned beef for 25 min vegetables are cooking?
So sorry Kris – I made a mistake in my email to you. The corned beef should just be resting on counter, until vegetables are cooked through. If desired, just before serving, you can heat up the corned beef on stovetop (just bring to a simmer, let cook on medium for a couple of minutes, flip, cook another 2 minutes.
Hi Jaden,
When I want to heat the corned beef before serving, I put bring the cooking liquidto simmer in a 12 inch fry pan and immerse the sliced corned beef for a minute or two before it goes on the platter.
I’m making this today. Glad I checked your website since my phone did not show pictures. I used only a clove of garlic, but after 20 minutes in the oven I took it out and added the rest of the half head of garlic and a little more onion. I used to bottles of Guinness on a 4 lb. brisket but it does not truly cover the top of the brisket. Should I add more when I turn it half way through the cooking time?
Just turn your brisket over halfway through cooking time. No need to add more Guinness. It should be just fine!
Hi Jaden,
Looking forward to this today! Do you take the liquid for the vegetables only when the corned beef is completely done and out of the oven? Leave the done corned beef in the remaining liquid while you’re cooking all the vegetables? Thanks!
I bought a corn beef without any artificial added nitrates from Whole Foods . Do I need to rinse and pat it prior to putting it in my slow cooker with this Guinness beer ?
Just rinse the nitrates off, pat dry and then cook.
Ha!! Jaden I just stumbled upon this while looking for a Guinness recipe… I currently work for Diageo the North America Plant. How funny is that?! I’m going to try your recipe to use with Guiness I got from work, another perk of working for Diageo! Happy St. Paddy’s Day!!
Nice to meet you Patricia! Cheers 🙂
I am cooking 2 briskets, for a total weight of just over 5lbs. I will be using a slow cooker, and wonder how long you think I shold cook on low?
Hi Glynis – Same amount of time will be fine. Cooking time really depends on THICKNESS of meat (1.5″ thick brisket vs. 6″ roast will cook differently) But two briskets, each similar thickness should be fine cooking at same time.
That’s a great looking casserole the corned beef is braised in.
Where can I get one of those?
Thanks.
Hi Jaden, I made this last year and it was fabulous. I am making it again but for a larger crowd. I have a 5lb brisket. Any suggestions on how to increase the other ingredients without overdoing it. Doubling seems like it would be to much. I appreciate any advice. I will be using a 7qt oval dutch oven if that makes a difference. Thank you.
Half a head of garlic? As in, each clove of a head halved and put in?
A head of garlic is made up of the bulbs (or cloves). So grab one whole garlic, cut in half. I just lay the garlic head on its SIDE and use a chef’s knife to slice right down the middle, so that all cloves are exposed.
Going to give this a try tomorrow….are you putting in only half of the head of garlic? or both halves? I’m also a little confused about the lard or bacon that you suggested in the narrative…but it says oil for the veggies…. I’m certainly not anti lard or bacon grease….
I use half a head of garlic – just reserve the other half for another use. You can use lard, bacon, or oil. Love the bacon!!!
I love the sound of this recipe! I would prefer to use my slow cooker for this though. What would be the directions for slow cooker use? Low or High? Time?
Using a slow cooker would be perfect – we use it too for this recipe. I set it on Low for 8-10 hours.
Can you prepare this recipe in a slow cooker, starting on high until boiling, then just reducing the temp to medium for the 4-6 hours?
Yes, perfect.
Can I cook this in a pressure cooker. If so, how long would I cook it for ?
I have my eye on this recipe to make for the up coming St. Patrick’s Day and I am just a little confused. Should I get an unseasoned beef brisket or one already in the brine?
Brined brisket (packaged as Corned Beef) – just wash off the brine and pat dry.
Love corned beef and cabbage (having the maiden name of Kelly might have something to do with that) but could never find THE recipe. I have the feeling that this is it and can hardly wait to get the family (kids, grands and great-grands) together so we can give it a try. Thanks so very much.
How will this work with the Instant Pot? I love the Instant Pot and want to cook as much with it. Thanks.
Hi Winnie – absolutely! We just started using the Instant Pot with other recipes and love it.
I am NEVER cooking corned beef any other way in future. It was more like pulled corned beef as it was soooo tender but the taste, OMG! I was sure one could cook this in the oven. I didn’t have Guinness so I used water and some beef stock cubes. I tossed in a small halved onion, some roughly chopped carrot and celery, parsley stalks, two tablespoons of black peppercorns, a decent splash of apple cider vinegar and a heaped tablespoon of brown sugar. Wow. For the first time, I kept the delicious cooking liquid – so flavoursome – it will make a top soup. Thanks for the recipe!
Fantastic! Thanks so much Krip!
Must. Try. Love corned beef but not all those yucky nitrates.
Done it with Guinness for years, but mention it, people say they never heard of it.
Then they forget the next year and have the same old corned beef they’ve always had.
This recipe was very easy and the best corned beef I’ve ever had!
Mine was very bitter, I used the same brand of beer in your picture, and did the exact recipe. There are comments about bitterness from this beer. I have cooked with other beers and never had an issue.
Best corned beef dinner I ever made!!!
I just tasted my corned beef, the odor in my kitchen is amazing…however, the meat was bitter. I went online to do some research about cooking with Guinness beer and found that one should use Guinness Draught not Stout, as Stout will make the meat bitter. Now I am wondering if my vegetables will be bitter too.
Did you or anyone else have this problem?
Hi Karen – I’ve never experienced bitter meat in all the years of cooking this recipe – and in all the years of having this recipe up online with hundreds of testers!
Is there an internal temperature that the meat needs to hit? or is 4 hours good?
It should be just fine. 155F and above is perfect.
I want to let you know that I made this twice last year and again this past Sunday. It’s really a good recipe and worth the time. I used a thirteen pound whole corned beef brisket and removed as much fat as I could. Also use homemade pickling spice and skipped the brown sugar as we were out of it.
The only other variation is that we browned the cabbage wedges in bacon grease and then set aside. Cooked the other veggies in some broth as described and then added the cabbage back in for the last ten minutes or so.
Tonight is leftovers as Rueben sandwiches.
Happy St. Paddy’s and thanks for the recipe.
Made this last night (yes, a few days early) and boy, it was a hit!
if i chose to cook my corn beef in a slow cooker do i still cook it on the stove top first and then put it in the slow cooker? i would do it in the oven but i dont have a great pan.
Just go ahead with the slow cooker! Happy St. P Day!
I used bear lard to brown the cabbage because I didn’t have hog or pig lard, it worked just fine.
I miss your smile in your previous website. Can you put them back and Andrew and Nathan and Scott too in. I love corned beef with cabbage I have to try this recipe. Thank you
YUM INDEED!
We’ve just started Autumn Downunder so I’ve put this aside for the winter months Jaden. Thanks for the recipe 🙂
It will be interesting to have corned beef (Silverside as we call it) with a brown gravy instead of a cheesy white sauce.
This the most best ultimate meal that is my very favourite in the whole world ! Thank You !
This looks amazing! I have to try and make this
This is the best corned beef with cabbage. I really like cooking the veggies separately and braising the cabbage. It lets everything keep its flavor and build a really nice depth for the meal. I strongly suggest using Guiness draft in the bottle to avoid bitterness, especially if you cut back on the brown sugar. I have also used fresh local honey and it was a fine treat. ENJOY!! Thanks for the great recipe.
BTW – I am of Irish decent and have spent many days in Cork and Tuam near Galway. CB&C is not Irish pub fare unless you’re in a tourist place.
First time making this. I used stout guinness beer, four bottles. I cooked the corn beef for about 6 hours. It was very tender, but I found that it didn’t have much taste or flavor that I was hoping for. Yes, you could taste the saltiness of the Corn Beef, but it wasn’t over powering. A very slight carmell with a post lingering pepper taste. The carmell could be the Dark Brown Sugar that was added. By letting it cook for the 6 hrs it also reduced the broth to about half. It got late by the time I got it out of the oven, so we elected to put in the frig and cut when it’s cold. Then cook the vegis when were ready to have dinner and reheat the meat. I’m sure the process described will be a hit. I give this about a 3.
I’ve been making Corned Beef & Cabbage for yeeeeeears and it never came out this good.
This will be my go-to recipe from now on!
This is an outstanding recipe for corned beef. I really like the veggies prepared separately and not cooked with the brisket until they fall apart. Lightly browning the cabbage gave it a wonderful sweet taste. A perfect meal for the family and God Bless the left overs on Russian Rye. The URL is my cousins web site
I guess I am the only one that thought this was terrible. The beer was so strong we could not even eat the broth. I would not recommend this.
I found one thing confusing. Next to the 1/2 bulb of garlic it says *For the Vegetables* – what do you mean by that? Are we to add it to the veggies or just the meat? I’m cooking mine in a big cast iron pot which is hard to handle by myself, but I managed to get it into the oven :0)! So looking forward to this dish tonight.
I made this Saturday night, it was hands down the best corned beef and cabbage and vegetables I have ever tasted. It was so good, my family asked me to make it again the next night. And again next week. I cooked the cabbage in one pot and the potatoes and carrots in another and mixed them together for serving, only because I didn’t have a large enough pot. Still delicious. No leftovers here!
I was looking for just a good vegetable recipe,since I also don’t like cooking my vegetable with my corn beef,man this was it,the only change I made was I smoked my corn beef,then used half of the broth from the smoked corn beef and half chicken broth to cover my vegetables and cook,thanks it was Awesome!
Ok thus looks fantastic!! You’ve sold me on the exact way of cooking corned beef. I also instantly eyed the la chamba pot. I just did a search and they are pretty nicely priced. One question how big is the “right or prefect size” I really need your help on this one. I Love Love Love this pot and I’m seriously buying it but I’m uncertain which size I should get. Thank you for Any help or feedback you could give. I can’t believe you can put this on the stove too!! I read it’s a clay pot. I’ve seen them in the Chinese markets and I’m soooo glad I’ve always gd out….till now!! 🙂 thank you and Sincerely, Mrs. Sherry Siedlecki
I have several Chamba pots but use the large soup pot the most in my commercial kitchen or at home! You will love this pot, grat for soups, chile, stew , it imparts a slightly smokey taste to the food you cook in it.
I plan on cooking this tonight because it sounds very good. To the previous poster who mentioned the beer left a bitter taste, try using Guinness Draught. If you use the stout beer it will be bitter.
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Made this again this year, and again it was a hit! We literally can’t wait for St. Patty’s day so we can make this every year. I also made it around Oct because we were craving it. I don’t make the veggies this way (I roast mine), but the meat is DELICIOUS!
Cooking this right now and my house smells amazing! The guinness did leave the beef a little bitter for my liking but everyone else thinks it’s amazing! About to start the veggies now and try to keep everyone from eating the beef before it’s all done! =)
This was an outstanding recipe…truly remarkable! My only addition was a cup of Irish whiskey. This turned out amazingly tender and incredibly flavorful. Loved the vegetable cooking method…what an awesome technique! Thank you!!!!
This is in the oven right now. It smells wonderful, I want to chew my arm off! 🙂
How many ounces of beer did you add? We added two bottles of Guinness from a 6-pack, but it only came up about 1/2 way. So I added water to almost cover – hopefully that’s the right call, we wanted come beer to drink!
I LOVE your technique for the veggies, it really adds a lot of depth. I think I will also pan-roast the carrots as well.
WOW! Delicious! Easy to make too. I built this for my friends and the ate it ALL! Which makes me sad cause I have no left overs. It’s OK, I’ll make more.
All-Clad Cast Aluminum 5-1/2-Quart Dutch Oven is
the black potasked about by the “singing Cook”
So if you cook this in the crockpot on low should it still only be 4 hours or the 6 to 8 that i cook most roasts at.. i like the crock pot because i can start it as i leave for work and dinner is ready when i get home.
4 hours on high, 6 on low. The beef will be slightly difficult to slice because the meat breaks down pretty easily. Slice in wide slices vs. thin sandwich slices
I can tell this is a good recipe just by looking at the corned beef recipe. Did you take the yummy pictures yourself while cooking? They make the corned beef look so enticing. 🙂
I’ve always wanted to know how to make this. Thanks for sharing this again. I am a huge corned beef lover.
This recipe looks yummy! and can’t wait to try cooking with Mangalitsa Pig Lard, thank you for sharing! Quick question though… where did you get that Black cooking pot??? Would love to add that to my kitchen 🙂
It’s called La Chamba Pot – I love it.
I tried it — OMG it was good!!!!
Great recipe!!! Everyone loved it even my kids!!!!
Awesome recipe!!! My fisrt time making. Corned Beef with cabbage.
It came out perfect and so delicious. This will be a keeper in my recipes.
My two year old daughter loved it and kept asking for more….
Great recipe! This made our family favorites book. Thank you so much for posting.
I made this for supper tonight, & everyone LOVED it!! The general consensus was that it’s the best corned beef we’ve had in years!! I didn’t use the Mangalitsa Pig Lard to brown the cabbage, instead I just used butter & it turned out just fine.
Thanks for the recipe, it will be our standard from now on!!
There is more than one type of fat? I thought lard was lard…
And I always thought Corned Beef got its name from being soaked with peppercorns…thanks for the history and the recipe. We’re trying this tonight!
This is how I always cooked my corned beef – I thought using water was such a waste. The only thing is I never used any brown sugar…does it make that much of a difference? For desert, try a Guinness float:
3 scoops vanilla ice cream
1 tablespoon brown sugar
1/2 ounce Blackberry Brandy
6 ounces Guiness
Pour this drink on the side of the glass. Do NOT let the spout touch the ice cream. Top it with whipped cream and Garnish with brown sugar.
Hi Jaden,
For some reason I can’t get this recipe to print, neither with the icon at the top of the recipe, nor with the one at the bottom. When I click on these icons, it takes me to another page where it just says “Print”, and nothing else and it’s not a clickable link. I was able to select the recipe and print it that way but not with your links… By the way, I’m making it tomorrow and can’t wait – it looks and sounds spectacular!
Any thoughts?
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BEST CORN BEEF RECIPES FOR SAINT PATRICKS DAY.
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I’m making this right now and it looks and smells amazing!
Can’t wait to try it!
Wow this was really delicious! I must admit I am not a great cook, but this sure made me look like a pro! Instead of the pig lard I actually cooked the veggies with half a pound of fresh bacon. All the different flavor mingled so nicely together!Thanks for making me look good!
I tried this last Sunday with great results. I have always been disappointed with my corned beef meals, the meat is not as tender as I would like. With this recipe, the meat was so tender and just delicious! My husband ate two helpings! I am elderly and had to sit down to deal with the veggies (I usually have to do frozen) but they turned out great with lots of flavor. My husband is enjoying finishing off the beer. Thanks…Betty
Jaden!
ABSOLUTELY STUPENDOUS!! Even those words don’t really describe how much my guys loved the recipe!!
I’ve been making corned beef and cabbage, etc. for quite a few years, and several times a year. My guys like corned beef, so I like to cook it every once in a while for a change of pace. AND I learned how to make it from my very-Irish grandmother… But somehow my recipe never quite managed to come out as good as hers?! Well, thanks to you – I have found out her SECRET! BEER!!
I didn’t add Guinness, but rather an old bottle (from Christmas 2009) of Heinekens lager I had found in the back of the refrigerator. The guys thought it would be “flat,” so they wouldn’t drink it and kept putting it back! Well, that bottle was added to the pot. I totally forgot to add the brown sugar, but that was OK, since two of us have diabetes. I added parsnips and celery to the veggies, too.
Regardless, the meat and veggies turned out perfectly. The cooking liquid was DIVINE! All of us literally feasted for over 2 days on this delectable meal!
Thank you so much for a great recipe!! (But then again, 99.99% of your recipes are terrific! LOL!!)
Thanks so much Kathy! :-DDD
Received oodles of compliments for this recipe – so my thanks to you! I did it in my crock pot all day on low. House smelled devine, and the corned beef was delicious. For my taste, I may put the pickling spice in a bag next time so I have less to strain, or indeed, I may reduce the quantity a bit. Was really amazed at how strong the smell of the brown sugar was — must have carmelized somewhat with the Guinness. Absolutely a recipe that is going in my keep file!
I made this and will definitely make it again next year, but with a few alterations. Most of my braising liquid cooked off after I turned the corned beef so I’ll make sure my lid isn’t on too tightly, maybe just a little askew. The flavors were outstanding though so no complaints on that score! Also I’ll reduce to one half a head of cabbage.
All in all, an excellent recipe!
I love the idea of cooking the veggies apart from the corned beef. I’m sure the corned beef tastes amazing after being cooked in the guinness. I’m going to try it this way next time we have it. Thanks for posting.
That was in reply to Bryan M. at the top
I think there’s definitely a time and a place for cooking with Guinness but I have to agree with you that something a little more intense would go best with the strong flavors of this dish. I think Great Divide’s Yeti would cook well with this. It’s stronger and I think that hops taste on the end would cut through the beef and go well with the salt. Maybe even Samuel Smith’s Oatmeal Stout?
This dish was awesome. Great tasting and so tender, not stringy at all. Thanks I’ll use this every St. Patty’s Day
Jaden,
I showed my husband this recipe and I had him at Guinness. We made this yesterday (we brined our own corned beef) and it was completely, insanely delicious! The beef was SO SO tender and chocked full of flavor. Cooking the vegetables separately with the Guinness broth was ingenious.
We doubled the recipe; we’re huge spice lovers so we tripled the spices, 2-3 whole onions, 3 whole heads of garlic, S+P and garlic salt!
This one is a definite keeper!
Thanks for the recipe. We have 3 teenage sons and they love Corned Beef. I make it weekly just for them in my crock pot. I use Brown Sugar and Apple Juice for the brine. Your recipe sounds wonderful and I am going to have to try it out. I never ever thought to rinse the beef before. From now on, I am going to rinse that sucker to get all of the sodium off of it. Thanks for all of your recipes & tips and Happy St. Patrick’s Day!
OMG! This is the best corned beef recipe ever! I cooked the meat in my 6Q slow cooker – 3 lb brisket took 4 hours on HIGH from start to finish. I had planned for another hour, but once I stuck the meat thermometer in, it was already up to 170F, so we ate early! My sweet Irish husband’s eyes were bugging out of his head. And they were smiling, too. Unfortunately, for him, he’s a vegetarian, so he had to endure the enticing aroma that filled our house, while I oooohed and aaaaahed at the marvel(s) on my plate. If ever anything could have enticed him away from his 40-year vegetarian diet, this dish would have done it. Oh, and the cabbage was fantastic. Not just a side dish here. I browned it separately in a chef’s pan, then added the potatoes (no carrots, only because I forgot to buy them), and the meat broth, and cooked for 15 minutes. Then I removed the cabbage and cooked the potatoes an additional 10 minutes. Perfect all the way around. I am so full, I can hardly move, but once I finish typing this, I’m heading back to the kitchen for just a little more. Thank you for a perfect recipe. My daughter, Shasta, turned me on to your site. Yum.
Fantastic Gail! Glad you had a wonderful St. P meal!
Just finished washing the crockpot…..this was ridiculously delicious. Love how you taste a hint of beer when eating the meat and so much better as far as the salt factor goes. We skipped the lard though and just used a drizzle of olive oil. This is a new tradition for us Finnegan’s. Kinda nice having some left over Guiness too….. 🙂
Thanks.
My first corned beef. I just took this out of the crockpot and it is DELICIOUS. Tender, succulent, perfect. Thanks for the recipe!
Thanks Amy! Happy St. P Day!
Thanks Amy!
Darnit, guess everyone else wanted to try your recipe, too! All the uncooked corned beef brisket was out when I ran out to the groceries this morning so all I got was cooked (and flavored) beef brisket. Am toying with rinsing and then dumping it into the slow cooker all the same. ;p Gotta try this, the real way, when I can get some brisket.
I make a yummy Guiness Beef Stew, but never thought to make corned beef with it! Can’t wait to try it over the weekend in my slow cooker! thanks for the wonderful idea!
Bryan, I agree! I am making this right now, it has 2 hours almost done in the oven. I used Samuel Smith Oatmeal Stout – smells divine. 🙂
What size is the La Chamba pan that you used in this recipe?
Try parsnips
Looks really delicious. I am starving
How long would i cook it for in the crock pot, and would i have to cook on stove top or just add everything to the crock pot?
Ah, yumm! That’s how I make mine too! I used a crock pot though.
For dessert, I made a Double Chocolate Stout Cupcake with Irish Cream Buttercream last night and posted it to my blog this morning. DELICIOUS…the stout brings out a wonderful flavor in the chocolate. Check them out!
at what point did you add the veggies and all at the same time??
my oven is not coperating these days,can i do this low n slow in the crockpot?
Absolutely!
It’s called La Chamba, handmade in Colombia.
Well thank you Melissa! btw, you don’t have to post on FB, as long as you’ve clicked “Like” (you only have to do this once) you’re IN with a bonus entry. 😉
I just bought very nice corned beef Sat. Thank you for the recipe. I cant wait to try it. It sounds wonderful. I love the dish you cooked your brisket in, it is lovely. Thanks again for all you do for us. Especially the giveaways. I enter every day. I’m sure my facebook friends feel a little left out. If i post any thing any more it is about you and the giveaways. Several have thanked me for introducing your site to them. Kudos!
this looks really delicious! what kind of pot/dutch oven are you using? it’s very pretty 🙂
Maybe you could try parsnips?
Similar sweetness but different flavour.
They look like “white” carrots.
Good Luck
This looks like a winner and I will make it this week. When it becomes a hit with me I would like your permission to add it to my collection on my website. Of course I would acknowledge steamykitchen,com as the source.
This recipe made a great corned beef & cabbage meal! I doubled the ingredients to make the cooking liquid to cover my piece of meat. It turned out tender and delicious! Thanks Jaden!
I usually slow cook my corned beef in Guiness but haven’t thought to add onion and garlic. They are two of my favorite things so this year they are definitly going in the pool with the rest! I am definitely using your cabbage recipe. Found corned beef at a tremendously great price this past week so I have one for the freezer and one for this week. I always wondered what the blood goo was all about in the package. Will rinse the beef this time so I can control the sodium better.
my husband makes something very similar to this version. he rubs the brisket down with the brown sugar first, as well as adding some to the liquid. my addition was to add some honey to the brasing liquid after it has cooked for a while, to counteract some of the bitter. we also cook the carrots, cabbage and potatoes in the same pot as the brisket. i have never liked corned beef and cabbage until he cooked it in guiness for me! yay guiness!!
This sounds so awesome! Great dinner idea. Guinness?! Woo hoo!
Wow..This sounds fantastic! Usually I’m the only one who eats this but now I think everyone will enjoy this. Only I have to omit the carrots My Hubby is allergic..any other good substitutions for carrots?
I’m so excited to try this. I went grocery shopping today!!!
Mmm.. This is a must try. Thank you! I must interject on one thing as a beer fan.
Many people hold Guinness to such high esteem, and while it certainly beats the Miller and Busch varieties of “beer”, there are much better stouts out there.
I encourage everyone to experiment and try some, but my personal favorite is Samuel Smith’s Russian Imperial Stout. Similar consistency, but much better flavor!