Guinness Corned Beef

Categories: Holiday! | Pork/Beef/etc | What's for Dinner

Print
[10 Mar 2010 | By | 6 Comment(s) ]
1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 4.50 out of 5)
Loading ... Loading ...
Pin It

Right now Niki is detailing how to actually corn a beef over in the Seasonal/Holiday category —–> How I got lucky

There are still some days remaining until St. Patricks Day, so there is still time to brine your own Corned Beef.  For the first time ever I am actually considering it.  Niki is an outstanding cook so I can’t wait to read how she cooks corned beef and cabbage.  My recipe, one that I cooked for the first time just last year, is below.

Little side note:  many years ago I remember my parents getting into a very rare knock-down-drag-out over the dinner table because my Sicilian mother prepared spaghetti for my very Irish father on March 17th.  I also married an Irish man.  Learning from that experience, you can be sure I make Corned Beef and Cabbage at least one day a year (although really, my husband might prefer spaghetti).

Whether you prepare your own beef, or buy the packaged one, this is a great way to cook it:

  • 4lb corned beef
  • 1 cup brown sugar (light works well)
  • 1-2 bottles Guinness beer (or other dark stout)
  • cabbage, corn, onions – chopped

Preheat oven to 300 degrees.  Rinse and pat dry beef.  Rub both sides with brown sugar.  If your meat came with a seasoning packet, this can be sprinkled over the meat at this time.  Place in dutch oven and submerge with beer (if you don’t completely submerge, plan on turning meat frequently during cooking time).  Cook for 2-3 hours at low temperature.  During last hour, place chopped vegetables in pot – adding more liquid if necessary.  To serve, drain liquid and slice beef, serving vegetables on the side.

I suspect this will work quite well in a slow-cooker!


Tags:

Submitted by: Karen | | More by

Pin It Jump to Comments!
Follow Foodwhirl on TwitterTwitter or Facebook Facebook!

6 Comment(s) »

  • Dot
    Dot said:

    Wow, we are really cooking with guinness these days!
    love it!

  • Grieg said:

    I had the pleasure of enjoying this dish last year for St. Patrick’s Day. The meat was incredibly tender and the beer enhanced all the flavors of the dish. Looking forward to enjoying it again this year.
    The only thing I could suggest to make this dish even better was to make MORE…

  • Dot
    Dot said:

    You know you spelled Guinness wrong, right?

  • elizabeth said:

    I made this in a crockpot with a non-Guinness beer. I wanted a beer that someone would drink if some were left in the fridge. It took 3 beers to cover the meat and I only added cabbage. (should have done carrots and onions too, but was lazy and running late) 7 hours on low. Very easy and very tasty. Everyone loved it.

  • Caro Feagin said:

    The best corned beef I have ever had!

  • Dot
    Dot said:

    Thanks everyone for all the nice comments!

    I made a modified version of this on St. Pat’s, but due to time constraints, ended up doing it in the pressure cooker. It was still awesome though…

Foodwhirl designed by Dabbled Studios | Content Copyright Foodwhirl 2010 | Log in | Site Info