Go Back
Guinness Braised Corned Beef with carrots, potatoes, and cabbage in a Dutch oven.

Guinness Braised Corned Beef

This recipe transforms a simple corned beef brisket into a profoundly rich and tender masterpiece through a slow braise with Guinness stout, aromatics, and spices. The result is melt-in-your-mouth meat with a deep, malty, and complex gravy. It's an effortless yet impressive centerpiece perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings: 6
Course: Main Course
Cuisine: Irish-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups low-sodium beef broth
  • 1 large yellow onion, roughly chopped
  • 4-5 cloves garlic, smashed
  • 3 tablespoons whole grain mustard
  • 2 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 bay leaf
  • Freshly cracked black pepper, to taste

Equipment

  • Large Dutch oven or heavy oven-safe pot with lid
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Mixing bowl or large measuring cup
  • Whisk
  • Tongs
  • Paper towels
  • Fine mesh strainer (optional, for gravy)
  • Saucepan (optional, for gravy)

Method
 

  1. Preheat oven to 325°F (163°C). Remove brisket from packaging and rinse thoroughly under cold water. Pat completely dry with paper towels.
  2. Place the brisket, fat-side up, in a large Dutch oven or heavy oven-safe pot.
  3. Sprinkle the spice packet over the brisket. Scatter the chopped onion and smashed garlic around the meat.
  4. In a separate bowl, whisk together the Guinness, beef broth, whole grain mustard, brown sugar, and apple cider vinegar.
  5. Pour the liquid mixture into the pot around the brisket. It should come about halfway up the sides of the meat.
  6. Add the bay leaf and a generous amount of cracked black pepper to the liquid.
  7. Cover the pot with its lid and place in the preheated oven. Braise for 3 to 3 1/2 hours, until the meat is extremely tender and a fork inserts and twists with little resistance.
  8. Carefully remove the pot from the oven. Using tongs, transfer the corned beef to a cutting board, tent loosely with foil, and let rest for 15-20 minutes.
  9. While the meat rests, optionally strain the braising liquid into a saucepan and simmer for 15-20 minutes to reduce and thicken into a gravy.
  10. Slice the rested corned beef against the grain into 1/4-inch thick slices. Serve with the reduced gravy.

Notes

For a slow cooker, cook on LOW for 8-9 hours or HIGH for 5-6 hours. Rinsing the brisket is essential to prevent excess saltiness. Always braise fat-side up to baste the meat. The fork test is the best indicator of doneness. For variations, add root vegetables in the last hour, a tablespoon of tomato paste to the braising liquid, or glaze the cooked brisket under the broiler with a mix of reduced liquid and mustard. Store leftovers in an airtight container in the refrigerator for up to 4 days.