This Guinness Braised Corned Beef is a delightfully tender dish cooked slowly in rich stout. The beer adds a deep flavor that makes each bite oh-so tasty!
I love how the meat becomes soft and juicy, perfect for sandwiches or served with veggies. Nothing says “comfort food” like a warm plate of this deliciousness!
Key Ingredients & Substitutions
Corned Beef Brisket: This is the star of the dish! For a similar texture, you can use a flat cut brisket. If you’re looking for a leaner option, you could substitute with turkey breast, but the flavors will be different.
Guinness Stout Beer: While Guinness adds a unique rich flavor, you can use any stout or porter beer if it’s not available. Non-alcoholic stout can be an option, too, but it’ll change the depth of flavor slightly.
Beef Broth: If you’re short on beef broth, feel free to use a combination of water and beef bouillon cubes. Just watch the salt levels in your dish to avoid it being too salty.
Vegetables: I love using baby carrots and small potatoes, but you can swap in other vegetables like parsnips or turnips for a twist. Just be mindful of cook times as they can vary.
Mustards: Dijon mustard gives a nice tang, but you can also use yellow mustard or even spicy brown mustard if you prefer a little kick. The whole grain mustard seeds are great for texture but can be skipped if you’re short on time.
How Do You Achieve Perfectly Tender Corned Beef?
The key to tender corned beef is slow braising. It allows the flavors to meld and the meat to become juicy and tender. Here’s how to do it:
- Always rinse the corned beef to get rid of excess brine for balanced flavor.
- Cook it low and slow! Keep the heat low and braise for 2 ½ to 3 hours, ensuring it’s mostly submerged in the liquid.
- Check for tenderness by inserting a fork; it should pierce easily when done.
Don’t rush this step; it’s what makes the beef melt-in-your-mouth delicious!
How to Make Guinness Braised Corned Beef
Ingredients You’ll Need:
For the Corned Beef:
- 1 (4-5 lb) corned beef brisket, with spice packet
For the Braising Liquid:
- 3 cups Guinness stout beer
- 4 cups beef broth or water
- 3 garlic cloves, smashed
- 2 bay leaves
- 1 tbsp black peppercorns
- 2 tbsp brown sugar
- Salt and black pepper to taste
For the Mustard Crust:
- 1 tbsp Dijon mustard
- 1 tbsp whole grain mustard seeds (for crust)
- 1 tsp crushed red pepper flakes (optional)
For the Vegetables:
- 1 lb baby carrots
- 1 lb small potatoes (Yukon gold or white)
- 1 lb pearl onions (optional)
- Fresh parsley or chives, chopped (for garnish)
How Much Time Will You Need?
This delicious recipe will take about 15 minutes to prepare, followed by approximately 2 ½ to 3 hours of cooking time. You will need an additional 10 minutes for resting the meat before slicing and serving. In total, plan for around 3 hours and 25 minutes to create this comforting dish!
Step-by-Step Instructions:
1. Prepare the Braising Liquid:
In a large pot or Dutch oven, pour in the Guinness stout and beef broth (or water). Add the smashed garlic cloves, bay leaves, black peppercorns, brown sugar, and the spice packet that came with the corned beef. Stir everything together and bring the mixture to a simmer over medium heat.
2. Braise the Corned Beef:
Rinse the corned beef under cold water to remove excess brine, which helps to balance the flavors. Gently place the corned beef brisket into the simmering liquid, making sure the fat side is up and that it’s mostly submerged. Cover the pot and let it braise on low heat for about 2 ½ to 3 hours, or until the meat is tender and can be easily pierced with a fork.
3. Prepare the Vegetables:
With about 45 minutes left of cooking, add the baby carrots, small potatoes, and pearl onions (if using) to the braising liquid around the brisket. Make sure they are submerged in the liquid as much as possible, then cover and let them cook until tender.
4. Make the Mustard Crust:
In a small bowl, mix together the Dijon mustard, whole grain mustard seeds, and crushed red pepper flakes (if you want some heat!). Once the corned beef is tender, carefully remove it from the braising liquid and place it on a baking sheet.
5. Broil the Beef:
Evenly spread the mustard mixture on top of the corned beef. Set your oven to broil and place the baking sheet under the broiler for about 5-7 minutes. Keep an eye on it to make sure the crust gets caramelized and golden, but doesn’t burn!
6. Rest and Slice:
After broiling, let the corned beef rest for about 10 minutes. This helps retain the juices. When ready, slice the beef against the grain into thick slices for the best texture.
7. Serve:
Arrange your sliced corned beef on a platter alongside the braised vegetables. You can spoon some of the delicious braising liquid over the top or serve it as a dipping sauce on the side. Finish by garnishing with fresh parsley or chives for a lovely touch!
Enjoy your rich and flavorful Guinness Braised Corned Beef with tender vegetables and a savory mustard crust!
Can I Use Different Beer for This Recipe?
Absolutely! While Guinness adds a rich flavor, you can substitute it with any stout or porter you prefer. Just be aware that different beers will impart different tastes to the dish.
Can I Cook This in a Slow Cooker?
Yes, you can! After preparing the braising liquid, transfer everything to a slow cooker, place the corned beef on top, and cook on low for about 8 hours, or until tender. Add vegetables during the last 1-2 hours of cooking for the best results.
What Should I Do with Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave. Slicing the beef before storing will help with even reheating.
Can I Freeze the Braised Corned Beef?
Yes, you can freeze the cooked corned beef! Wrap it tightly in plastic wrap and aluminum foil, or place it in a freezer-safe bag. It can be stored for up to 3 months. Thaw in the fridge overnight before reheating.
