Feast your taste buds on the classic Irish delicacy, Corned Beef with Guinness, elevated with a delightful twist. This savory dish combines the rich flavors of tender corned beef, aromatic Guinness stout, and a medley of herbs and spices, creating a symphony of flavors that will tantalize your palate. Served with a selection of traditional accompaniments, including creamy mashed potatoes, buttery cabbage, and tangy horseradish sauce, this hearty meal promises a satisfying culinary experience.
Indulge in the traditional Corned Beef with Guinness recipe, showcasing the simplicity and authenticity of this timeless dish. For those seeking a more adventurous culinary journey, explore variations such as the Slow Cooker Corned Beef with Guinness, perfect for effortless preparation, or the Guinness-Braised Corned Beef Brisket, offering a melt-in-your-mouth experience.
Vegetarians and vegans can partake in the deliciousness with the Vegetarian Corned Beef with Guinness, featuring hearty plant-based protein, and the Vegan Corned Beef with Guinness, a creative twist on the classic. Whichever recipe you choose, Corned Beef with Guinness promises a memorable and flavorful dining experience.
GUINNESS CORNED BEEF
Guinness and beef broth cook down into a rich cooking liquid for corned beef, cabbage, carrots, and potatoes. This flavorful Guinness Corned Beef cooks all in one pot, is incredibly easy to prepare, and guaranteed to please.
Provided by Valerie Brunmeier
Categories Main Course
Time 3h45m
Number Of Ingredients 9
Steps:
- Remove the corned beef and spice packet from packaging and set the spice packet aside. Give the corned beef a good rinse under cool water and place it, fat side down, in a large Dutch oven. Coat the top with half of the brown sugar. Flip the brisket over and coat the fatty side with the remaining brown sugar. Pour the Guinness around the meat adding just enough beef broth until the brisket is almost completely immersed. The fatty top of the brisket will be visible above the liquid. Reserve any remaining broth for later. Sprinkle the contents of the spice packet over the brisket.
- Place the Dutch oven over HIGH heat and bring to a boil. Reduce to LOW, cover the pot, and simmer for 3 hours.
- Remove the cooked brisket to a cutting board and cover with foil. Add the carrots and potatoes to the cooking liquid in the Dutch oven, adding enough remaining beef broth so that vegetables are almost covered. Increase the heat to HIGH to bring to a boil. Reduce heat to MEDIUM-LOW, cover the pot and simmer until the vegetables are fork tender, about 25 minutes.
- Meanwhile, cut the cabbage into 5 or 6 sections. Transfer the cooked vegetables to a serving dish and place the sections of cabbage into the cooking liquid. Bring to a boil, then reduce the heat and simmer, covered, for about 5 minutes or until the cabbage has softened. Transfer the cabbage to a serving dish. Dot the vegetables and cabbage with a little butter and season with salt, to taste.
- Slice off the fatty layer from the corned beef and slice into 1-inch slices. Serve with cabbage, carrots, and potatoes with butter, salt, and pepper on the side.
Nutrition Facts : Carbohydrate 52 g, Protein 46 g, Fat 40 g, SaturatedFat 13 g, Cholesterol 143 mg, Sodium 3608 mg, Fiber 7 g, Sugar 27 g, Calories 764 kcal, ServingSize 1 serving
GUINNESS CORNED BEEF AND CABBAGE
Passed down through generations, this robust corned beef and cabbage recipe is requested often in our house. The Irish stout adds excellent richness to the corned beef. Just throw the ingredients together in the slow cooker and let them simmer until delicious! -Karin Brodbeck, Red Hook, New York
Provided by Taste of Home
Categories Dinner
Time 8h20m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- In a 6-qt. slow cooker, combine potatoes, carrots, celery and onion. Add corned beef (discard spice packet or save for another use)., Place cloves, peppercorns and bay leaf on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Place in slow cooker. Pour stout over top., Cook, covered, on low 8-10 hours or until meat and vegetables are tender, adding cabbage during the last hour of cooking. Discard spice bag., Cut beef diagonally across the grain into thin slices. Serve beef with vegetables and horseradish.
Nutrition Facts : Calories 374 calories, Fat 20 g fat (7 g saturated fat), Cholesterol 104 mg cholesterol, Sodium 1256 mg sodium, Carbohydrate 25 g carbohydrate (5 g sugars, Fiber 4 g fiber), Protein 22 g protein.
CORNED BEEF AND CABBAGE WITH GUINNESS®-DIJON GRAVY
This corned beef and cabbage is a St. Patrick's day classic. The gravy takes it to the next level.
Provided by Brian Genest
Categories Corned Beef and Cabbage
Time 8h35m
Yield 6
Number Of Ingredients 15
Steps:
- Place onion and garlic in a slow cooker. Put corned beef brisket on top. Pour in water, then add bay leaves and spice packet. Cover and cook on Low for 8 hours, adding potatoes at the 3-hour mark, carrots at the 4-hour mark, and cabbage at the 6-hour mark.
- Turn off the slow cooker. Remove brisket to a platter and tent with aluminum foil for 10 minutes to let juices settle.
- Meanwhile, melt butter in a saucepan over medium-low heat. Stir in flour to make a roux; cook to burn out any flour taste, about 5 minutes. Whisk in, a little at a time, beef broth, Guinness®, and mustard. Stir until gravy is thick enough to coat the back of a spoon. Stir in pepper and salt.
- Slice meat across the grain and plate with cabbage, potatoes, and carrots. Ladle gravy over top.
Nutrition Facts : Calories 372 calories, Carbohydrate 37.6 g, Cholesterol 74.9 mg, Fat 16.8 g, Fiber 5 g, Protein 17 g, SaturatedFat 6.7 g, Sodium 1277.3 mg, Sugar 3.8 g
GUINNESS CORNED BEEF
I found this recipe on All Recipes many years ago. I've changed the temp and cooking time and it turns out better. I have not made corned beef any other way since first trying it this way. The sugar helps to cut the saltiness of the corned beef and the beer adds a great flavor.
Provided by Dee Stillwell
Categories Beef
Time 3h15m
Number Of Ingredients 4
Steps:
- 1. Preheat oven to 350 degrees F. Rinse the beef completely in water and pat dry.
- 2. Place the brisket on rack in a roasting pan or Dutch oven. Rub the brown sugar on the corned beef to coat entire beef, including the bottom. Pour the bottle of Guinness beer around, and gently over the beef to wet the sugar. Sprinkle the seasoning packet over top.
- 3. Cover, and place in preheated oven. Bake for 3 hours. Allow to rest 5 minutes. The last hour you can add carrots, red potatoes, and cabbage wedges. Cover with foil and bake 1 more hour.
- 4. Note: I find some corned beef takes longer to get tender so just cook until it is done. Over the years, I have found this recipe works well in the slow cooker. I have never made it on a rack, as the original recipe states.
CORNED BEEF WITH GUINNESS
This corned beef can be made through the night or day before then topped with Recipe #57813 the day of serving. I kept this simple so I can use Recipe #57813 to Accompanying this Menu #14836 menu.
Provided by Rita1652
Categories Greens
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Remove excess fat from corned beef.
- Place onions in a crock pot then brisket with season packet on top of onions.
- Pour beer and water over place lid on.
- Set crock pot on low for 6 hours.
- Place cabbage on and cook on high for 1-2 more hours.
- Remove meat carefully. It is very tender and can fall apart easily.
- Slice any excess fat. It should slide right off.
- Then Proceed with Recipe #57813 if desired.
- Serve with cabbage, onions and your favorite Irish sides. Do check the menu above.
Nutrition Facts : Calories 1141.4, Fat 57.4, SaturatedFat 19.2, Cholesterol 296.2, Sodium 3465.3, Carbohydrate 35.2, Fiber 0.6, Sugar 1.6, Protein 59.3
CORNED BEEF AND CABBAGE IN GUINNESS
The Irish butcher at my market gave me a new (to me anyway) recipe for corned beef & cabbage; he told me to cook it in Guinness Draught. (Guinness stout will make the dish bitter). Since everyone raved about it, I thought I'd share the recipe he gave me. Note: Some reviewers have mentioned that the broth/sauce is very salty. It is important to rinse your corned beef in cold water before cooking it to remove some of the excess salt from the corning process. (I usually soak mine in cold water for a bit depending on the brand - some are much saltier than others). --- I have tried 5 times today to change the wording of the last ingredient on the list from "1-2lbs carrot, peeled and cut into 3-inch pieces" to "1 - 2 pounds of carrots, peeled and cut into 3-inch pieces". Every time the change "goes through," it does not reflect the new wording. Grrrrrrr!
Provided by Dee514
Categories Meat
Time 3h50m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Rinse corned beef under cold water, and pat dry.
- In a Dutch oven, or other large pot with a cover, brown corned beef well on all sides over high heat.
- Pour Guinness over the meat, and add enough water to just cover the brisket.
- Add the onion, garlic, bay leaf, cinnamon, cloves, allspice and pepper to the pot.
- Bring pot to a boil and skim off any foam.
- Reduce heat to a simmer. Cover pot and simmer for 3 hours.
- Add carrots, then potatoes and then the cabbage wedges to the pot.
- Cover pot, and continue cooking until meat and vegetables are tender (about 20-30 minutes).
- Remove meat and vegetables to warm serving platter/dishes, leaving the cooking liquid/sauce in the pot.
- Over high heat, bring the cooking liquid to a boil, and cook until the amount of liquid is reduced by half (about 10 minutes).
- Slice the corned beef; serve with the vegetables and the sauce on the side.
- Note: Corned beef should always be sliced across the grain.
Nutrition Facts : Calories 717.2, Fat 43.4, SaturatedFat 14.5, Cholesterol 222.1, Sodium 2875.7, Carbohydrate 35.5, Fiber 6.8, Sugar 7.8, Protein 45.3
Tips:
- Use a good quality corned beef brisket. Look for one that is well-marbled and has a good amount of fat.
- Soak the corned beef in cold water for at least 12 hours before cooking. This will help to remove some of the saltiness.
- Add vegetables and herbs to the cooking liquid for extra flavor. Some good options include carrots, onions, celery, garlic, bay leaves, and peppercorns.
- Bring the cooking liquid to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the beef is tender.
- Serve the corned beef with boiled potatoes, cabbage, and carrots. You can also add a horseradish sauce for extra flavor.
Conclusion:
Corned beef and cabbage is a classic Irish dish that is perfect for St. Patrick's Day or any other special occasion. It is relatively easy to make, and the results are always delicious. With a little planning, you can easily create a corned beef and cabbage dinner that your family and friends will love.
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