Guinness Corned Beef

by Sabrina Snyder

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10 Comments

5 from 3 votes
8 Servings
Prep Time 5 minutes
Cook Time 3 hours 10 minutes
Total Time 3 hours 15 minutes
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Guinness Corned Beef is a tender, simple, and savory-sweet twist on the classic. Just 3 ingredients, one dish, and a whole lot of yum!

A hearty Corned Beef Dinner is warm and comforting, and makes enough leftovers for amazing sandwiches or Corned Beef Hash! This Guinness Corned Beef will become an instant favorite for how easily just 3 ingredients combine to pack a ton of flavor into this fall-apart meat. It can easily be made in the slow cooker or Instant Pot, too!

Sabrina’s Guinness Corned Beef Recipe

Corned Beef is well known as a St. Patrick’s Day staple, but it is so versatile that it can really be enjoyed year-round. This recipe uses Guinness to infuse the corned beef with even more Irish flavors as well as keep the meat moist and tender. The brown sugar also helps to tenderize the meat, balances the bitterness from the beer, and adds a rich caramelized coating to the beef.

Recipe Card

Dinner, then Dessert

Guinness Corned Beef Recipe

Guinness Corned Beef is a tender, simple, and savory-sweet twist on the classic. Just 3 ingredients, one dish, and a whole lot of yum!
Yield 8 Servings
Prep Time 5 minutes
Cook Time 3 hours 10 minutes
Total Time 3 hours 15 minutes
Course Dinner
Cuisine Irish
Author Sabrina Snyder
cut cooked meat in pan
PrintRate

Ingredients
 

  • 4 lbs corned beef brisket, flat , with packet
  • 1 cup brown sugar , packed
  • 12 ounces Guinness beer
  • 2 cups beef broth

Instructions

  • Preheat oven to 300 degrees.
  • Rinse corned beef from the package and dry well with paper towels then sprinkle packet seasoning over the beef.
  • Place into baking dish and cover with brown sugar.
  • Pour beer and beef broth around brisket and cover tightly with foil.
  • Cook for 3 hours and rest 10 minutes before slicing.

Nutrition

Calories: 569kcal | Carbohydrates: 28g | Protein: 33g | Fat: 34g | Saturated Fat: 11g | Cholesterol: 122mg | Sodium: 2768mg | Potassium: 710mg | Sugar: 27g | Vitamin C: 61mg | Calcium: 39mg | Iron: 4mg

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About this Recipe

I like using Guinness in this recipe because it is easy to find in most grocery stores and has a mild creaminess that complements the corned beef well. If you have a preferred stout you love, go ahead and use it! There are many craft varieties to choose from these days, including some with notes of coffee or chocolate that would be interesting. Avoid any stouts with sweet dessert flavorings such as vanilla or cinnamon, as those would likely clash with the beefy flavors. If you’d like to avoid alcohol altogether, simply substitute beef broth for the Guinness.

What is Corned Beef?

Corned Beef is made from the brisket cut of the cow, which is why it lends itself to a slower cooking process to break down the meat. It has already been cured and brined with some herbs and spices, which gives it that distinct flavor. By adding brown sugar and Guinness, you’ll balance those strong flavors with a hint of sweetness.

What to Pair With

This meat would be the perfect centerpiece to an Irish feast served with Roasted Cabbage Steaks, Roasted Carrots, and Scalloped Potatoes. Turn the leftovers into the best Reuben Sandwich you’ve ever had!

How to Store

  • Serve: Beef can be kept at room temperature up to 2 hours before needing refrigeration.
  • Store: Store in an airtight container in the refrigerator for up to 3 days.
  • Freeze: Freeze leftovers in a freezer-safe container for 2-3 months. Defrost in the refrigerator overnight and reheat in the oven or stovetop. You may want to add a half cup of Guinness or beef broth when reheating.

Alternative Cooking Techniques

Slow Cooker

  • Prepare the corned beef according to the instructions and place in the slow cooker.
  • Cook on low for 8-9 hours. 

Instant Pot

  • Prepare the corned beef according to the instructions and place in the Instant Pot.
  • Set to high pressure for 90 minutes.
  • After the cook time is complete, quickly release the steam, unlock the lid, and transfer the corned beef to a baking dish.
  • Cover with foil and allow to rest for 10 minutes before slicing.

More Corned Beef Recipes

Beef collage pin image

These photos were in a previous version of this post

Guinness Corned Beef in baking dish
Guinness Corned Beef in baking dish before baking
Guinness Corned Beef sliced in baking dish

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. This was the juiciest, most delicious meat I have ever consumed! I melted in my mouth, and the flavors were so intense! I will definitely be making this to impress my man!

    Reply

  2. I was pleasantly surprised with this dish. It looked and tasted like it took me way longer to make than it really was. I am very impressed with the flavor of it as well. Overall just a big win! Thanks for posting!

    Reply

  4. Hi! Question: If I wanted to do this recipe in the slow cooker, would you suggest doing this recipe but put it in the slow cooker, or doing your slow cooker recipe and replacing the water with the Guinness? Thank you.

    Reply

    1. Made this last year and it turned out great! The answer to my question is buried in the page and I found it. Thanks for the recipe. Going to try this in the Instant Pot this year. Based on past experience, I’m going to sear the beef (in the IP or on the stove if the IP is to small) about 3-5 min on each side while the IP is on the sauté function prior to doing your directions. 🙂

      Reply

  5. Hi Sabrina,

    Looking forward to making this. What is in the spice packet and where does one usually find a spice packet for this recipe??

    Thanks,
    Niki

    Reply

  6. Just wanted to let you know I like to pride myself in cooking, but you’ve bailed me out a lot. I’m making Reubens tomorrow night because I’m from Omaha lol. If you ever need a protege, look me up!! I’ll send pics of the Reubens lol

    Reply