Corned Beef With Guinness Recipes

INSTANT POT® GUINNESS® CORNED BEEF

Steps:

• Combine water, beer, and garlic in a multi-functional pressure cooker (such as Instant Pot®). Place trivet inside.
• Rub all sides of brisket with brown sugar. Place on the trivet and sprinkle spice packet on top. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 90 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer brisket to a baking sheet.
• Cover brisket with aluminum foil; let rest for 15 minutes.
• Meanwhile, remove the trivet from the pot. Place potatoes, carrots, onion, and cabbage in the bottom of the pressure cooker. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve vegetables with rested brisket.

GUINNESS CORNED BEEF AND CABBAGE

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.

CORNED BEEF AND CABBAGE IN GUINNESS

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.

GUINNESS CORNED BEEF WITH CABBAGE RECIPE

Steps:

• Preheat oven to 300F. In a large pot, whisk together the beer, beef broth and the brown sugar. Snuggle in the brisket, it should almost be completely covered by the beer (see photo). Add the pickling spice, onion and the garlic. Bring to a simmer on the stovetop, uncovered is best so you can keep an eye on it. Boiled-over beer is no fun to clean.
• Once it begins simmering, cover the pot and place in oven to roast for 4 hours. After 4 hours, remove from oven. Spoon out 2 cups of the corned beef braising liquid to cook the vegetables. Keep corned beef in the pot - you can return the pot to the oven to stay hot if you wish.
• To make the vegetables, in a separate large, wide pot, heat butter or oil on medium-high heat. When hot, add the cabbage wedges and cook until browned, about a 3-4 minutes. Turn to brown the other side. Add in the carrots and potatoes. Give the vegetables a good sprinkling of salt and pepper. Pour in the reserved corned beef cooking liquid, bring to a simmer and cover the pot. Turn the heat to low and let cook for 10-15 minutes. Use tongs or a large spoon to carefully remove the cabbage and reserve. Continue cooking the carrots and potato another 5-10 minutes or cooked though (pierce with fork to check doneness). Sprinkle with parsley.
• Slice up the corned beef and serve with the cabbage and vegetables. Pour a bit of the sauce over the corned beef just before serving.

CORNED BEEF AND CABBAGE IN GUINNESS

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. cook's notes Corned beef should always be sliced across the grain.

CORNED BEEF POUTINE WITH GUINNESS GRAVY

Steps:

• Place corned beef in slow cooker. Add just enough water where beef is covered. Add spice packet. Cook on high for 8 hours. When ready, drain water and dice brisket. Keep warm for poutine.
• Melt butter in medium sauce pan over medium heat. Add onions and cook until translucent, about 5 minutes. Add garlic and cook for 30 seconds. Add flour and cook for 1 minute, stirring constantly.
• Add the Guinness, chicken stock, mustard, and Worcestershire sauce. Bring to boil and then simmer for 10 minutes, until it starts to thicken. Adjust taste with salt and pepper. If it needs to be thickened, whisk some cornstarch with chicken stock before adding. (You don't want super thick gravy for poutine)
• Bake fries according to instructions. Add 2 cup fries to bowl, then 1/2 cup cheese curds and 1/2 cup corned beef. Add remaining fries, cheese curds and corned beef. Ladle on 1 cup gravy or more depending on how much you want. Enjoy!

GUINNESS CORNED BEEF

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.

CORNED BEEF WITH GUINNESS

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.

SLOW COOKER GUINNESS CORNED BEEF

Steps:

• Trim the corned beef of all visible fat if desired. Place in the bottom of the slow cooker. Sprinkle with brown sugar and seasoning packet. Pour Guinness around the corned beef then place the potatoes and carrots around the corned beef. Cover and cook on low 8-10 hours. NO PEEKING! I don't recommend cooking on high.
• Remove outer leaves from cabbage and cut into 4 wedges. Place in crock pot around the beef. Return lid and cook for 20 minutes. This will give you tender crisp cabbage. If you like softer cabbage put in earlier.

GUINNESS® CORNED BEEF

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Rinse the beef completely and pat dry.
• 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 stout beer around, and gently over the beef to wet the sugar.
• Cover, and place in preheated oven. Bake for 2 1/2 hours. Allow to rest 5 minutes before slicing.