Best 2 Guinness Corned Beef And Cabbage Recipes

Indulge in the hearty goodness of Guinness Corned Beef and Cabbage, a classic Irish dish perfect for St. Patrick's Day or any occasion. This traditional recipe combines tender corned beef, flavorful cabbage, and aromatic vegetables, all simmered in a rich and savory Guinness stout broth. Along with the classic recipe, discover variations like the Slow Cooker Guinness Corned Beef and Cabbage, a hassle-free method for fall-apart tender meat and vegetables. For a modern twist, try the Guinness Corned Beef and Cabbage with Mustard Glaze, where a tangy mustard glaze adds a delightful depth of flavor. If you're short on time, the Instant Pot Guinness Corned Beef and Cabbage offers a quick and easy option without compromising on taste. Each recipe provides step-by-step instructions, cooking tips, and serving suggestions to ensure a delicious and authentic Irish feast.

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GUINNESS CORNED BEEF AND CABBAGE

Guinness Corned Beef and Cabbage image

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

Ingredients

2 pounds red potatoes, quartered
1 pound carrots, cut into 3-inch pieces
2 celery ribs, cut into 3-inch pieces
1 small onion, quartered
1 corned beef brisket with spice packet (3 to 3-1/2 pounds)
8 whole cloves
6 whole peppercorns
1 bay leaf
1 bottle (12 ounces) Guinness stout or reduced-sodium beef broth
1/2 small head cabbage, thinly sliced
Prepared horseradish

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 SLIDERS ON POTATO ROLLS WITH CABBAGE SLAW AND GUINNESS MUSTARD RECIPE - (4/5)

Corned Beef Sliders on Potato Rolls with Cabbage Slaw and Guinness Mustard Recipe - (4/5) image

Provided by á-75862

Number Of Ingredients 24

Ingredients

SLIDERS:
12 slider-sized potato bread rolls
1 1/2 to 2 ounces sliced corned beef
1 1/2 to 2 teaspoons Guinness mustard (ingredients below)
2 tablespoons coleslaw (ingredients below)
COLESLAW:
1 (16-ounce) bag coleslaw mix
2 tablespoons onion, diced
2/3 cup mayonnaise
3 tablespoons buttermilk
1/3 cup white sugar
1 tablespoon white vinegar
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon poppy seeds
GUINNESS MUSTARD:
1/2 cup whole grain Dijon mustard
3 tablespoons regular Dijon mustard
3 tablespoons Irish stout beer (like Guinness)
1 tablespoon shallot, minced
1 1/2 teaspoons light brown sugar
pinch of ground nutmeg
pinch of ground allspice

Steps:

To prepare the cabbage slaw, combine the coleslaw mix and onion in a large bowl. Whisk together the mayo, buttermilk, sugar, vinegar, lemon juice, salt, black pepper, and poppy seeds in a medium-sized bowl until fully combined. Pour the dressing mixture over the coleslaw mixture and toss to coat. Chill at least 2 hours before serving. To prepare the mustard, whisk all the ingredients together in a small bowl until well blended. Cover and refrigerate for 2 to 3 hours. To assemble the sliders, spread the mustard on both sides of the roll. Spoon a dollop of slaw onto the bottom half of each roll, followed by one or two slices of corned beef. Place the other half of the roll on top.

Tips:

Choose the right cut of corned beef. Brisket is the traditional cut of corned beef, but you can also use chuck roast or rump roast. Look for a piece of meat that is well-marbled with fat, as this will help to keep it moist and flavorful during cooking.
Soak the corned beef overnight. This will help to remove some of the salt from the meat and make it more tender. To soak the corned beef, place it in a large pot or container filled with cold water. Cover the pot and refrigerate for at least 12 hours, or up to 24 hours.
Simmer the corned beef slowly. The best way to cook corned beef is to simmer it slowly over low heat. This will help to keep the meat tender and juicy. Bring the corned beef and its soaking water to a boil in a large pot or Dutch oven. Then, reduce the heat to low and simmer for 2 to 3 hours, or until the meat is fork-tender.
Add vegetables to the pot. In the last 30 minutes of cooking, add vegetables such as potatoes, carrots, onions, and cabbage to the pot. This will help to create a delicious and flavorful broth. You can also add other vegetables, such as parsnips, turnips, or rutabagas.
Serve the corned beef with your favorite sides. Corned beef is traditionally served with boiled potatoes, cabbage, and carrots. However, you can also serve it with other sides, such as mashed potatoes, roasted vegetables, or a green salad.

Conclusion:

Corned beef and cabbage is a delicious and hearty dish that is perfect for a St. Patrick's Day celebration or any other occasion. By following these tips, you can make sure that your corned beef and cabbage turns out perfect every time.