Guinness Braised Corned Beef

Guinness-Braised Corned Beef

Guinness-Braised Corned Beef

The St. Paddy’s Day parade took place downtown, the restaurants and bars were overflowing with folks wanting to celebrate and have a good time, and wearing something green made everyone Irish.

I don’t know what it’s like in other parts of the country, but it is traditional here in the Northeast to have corned beef dinner for St. Patrick’s Day.  We had ours this weekend when I had the time to prepare it and we also had the time to enjoy a leisurely dinner.  I’m so glad I did that, so now I can tell you all how wonderfully good it was!!  Along with the corned beef dinner I also made Irish Soda Bread and Irish Whisky Cake.  You’ll be reading about them in upcoming posts, so stay tuned.


This meal begins with a piece of corned beef packaged in brine with a packet of seasonings included.  With Guinness being the traditional beer of Ireland, it is fitting that Guinness is used as part of the liquid in which the beef slow cooks.

The slow cooker is the perfect way to cook this cut of meat since it requires long slow cooking to achieve it’s perfect tenderness.  I started it in the morning and let it cook on HIGH for about 8 hours.  The meat and all the vegetables were falling apart they were so well done and tender, and the flavor was “out of this world”.  This was the best corned beef I have ever cooked.



Yield:  Serves 6


  • 1 cup waterIMG_9400
  • 1 (14.5-oz.) can beef broth
  • 2 cups Guinness stout (if using one bottle, make up the difference with water)
  • 1/3 cup brown sugar
  • 1/4 cup tomato paste
  • 1 tsp. dried dill
  • 2 whole cloves
  • 1 large onion, cut into wedges
  • 3-4 carrots, cut into 1″ pieces
  • 2 stalks celery, cut into 1″ pieces
  • 4 red-skin potatoes, halved
  • 1 (3-pound) cured corned beef brisket, with seasoning packet
  • 1/2 head cabbage, cut into wedges



1.  In a large slow cooker, begin by stirring together all the liquids, then adding the brown sugar and tomato paste, Stir to combine well.  Add the seasonings, including the packet with the corned beef.

2.  Put in all the vegetables except the cabbage.   You may choose to add other vegetables you have on hand.  Some people like turnip in this mixture  or parsnips.


3.  Lay the corned beef brisket on top of it all.  Cover and cook on HIGH for 8 hours or until beef is tender.  Add wedges of cabbage when there is 1 hour of cooking time remaining.


Remove beef, slice diagonally across the grain into 1/4-inch slices.  Serve surrounded by the vegetable mixture.  Discard the broth mixture.





2 responses

  1. All those ingredients would transfer nicely to any other roast. Sounds delicious. I do have to ask though whether you need the seasoning packet seeing that the corned beef is all salted up. I am definitely looking forward to checking out your whiskey cake.


    • Hi Mary, I always use the packet of seasonings that comes with the beef, just because they are there, but I see no problem with leaving them out. There are certainly enough other seasonings to still give the meat great flavor. Good luck!


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