Guinness Corned Beef is a tender, flavorful Irish-style brisket cooked with rich stout, brown sugar, and aromatic spices. Served with cabbage, carrots, and red potatoes, this easy corned beef recipe brings authentic Irish flavors to your dinner table. Perfect for St. Patrick’s Day, family meals, or a hearty weeknight dinner, it uses simple ingredients and slow-cooking techniques to create juicy, melt-in-your-mouth meat with perfectly cooked vegetables.

Ingredients

3½–4 pound corned beef brisket with spice packet included
½ cup brown sugar
11.2 ounces Guinness Stout beer
4 cups low-sodium beef broth, divided
1 head green cabbage
6 carrots, peeled and cut into 2-inch chunks
1½ pounds mini red potatoes
Butter, as needed
Salt and freshly ground black pepper, to taste

Instructions

Remove the corned beef and spice packet from packaging. Rinse the brisket under cool water and set aside the spice packet. Place the corned beef, fat side down, in a large Dutch oven.
Coat the top of the brisket with half of the brown sugar. Flip and coat the fatty side with the remaining sugar. Pour the Guinness around the meat, adding enough beef broth to almost cover the brisket. Sprinkle the spice packet over the brisket.
Bring the Dutch oven to a boil over high heat, then reduce to low. Cover and simmer for 3 hours until the meat is tender.
Remove the brisket and tent with foil. Add the carrots and potatoes to the cooking liquid, adding remaining broth as needed to nearly cover the vegetables. Bring to a boil, reduce to medium-low, cover, and simmer for 25 minutes or until tender.
Cut the cabbage into 5–6 sections. Add the cabbage to the cooking liquid, bring to a boil, then reduce heat and simmer, covered, for 5 minutes or until slightly softened. Remove and set aside. Dot vegetables and cabbage with butter and season with salt and pepper.
Trim the fatty layer from the corned beef and slice against the grain into 1-inch pieces. Serve with cabbage, carrots, and potatoes, drizzled with a little of the cooking liquid.

Why You’ll Love This Recipe

Guinness Corned Beef is a classic Irish-inspired dish that’s tender, flavorful, and perfectly balanced with sweet and savory notes. The rich stout and brown sugar create a deep, aromatic sauce, while the hearty vegetables and cabbage make it a complete, comforting meal.

Tips

Rinse the brisket to remove excess salt for a more balanced flavor.
Slice the corned beef against the grain to ensure tenderness.
Use the cooking liquid to drizzle over the vegetables for extra flavor.
Adjust cooking time based on the size of your brisket to avoid overcooking.

Variations and Substitutions

Swap Guinness for another dark stout or beer if desired.
Replace red potatoes with Yukon gold or baby potatoes.
Add parsnips or turnips with the carrots for more vegetable variety.
Use Savoy cabbage or Napa cabbage if preferred.

FAQs

Can this be made ahead of time?
Yes, prepare the corned beef and vegetables a day in advance and reheat gently before serving.

Is it possible to make this in a slow cooker?
Absolutely. Cook the brisket on low for 8–10 hours, then add the vegetables for the last 2 hours.

How should leftovers be stored?
Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months.

Serving

Serve Guinness Corned Beef sliced with cabbage, carrots, and potatoes, drizzled with some cooking liquid. Garnish with a little fresh parsley for color if desired.

Suggestions

Pair with Irish soda bread or crusty rolls.
Add a dollop of mustard or horseradish on the side.
Serve with a light green salad or sautéed greens to complement the richness of the dish.