Corned Beef Recipes?


Joined Mar 13, 2010
We've tried many corned beef recipes to celebrate St. Patrick's day over the
years. Here is by far the best recipe. Browning the meat makes all the
difference in the world.

Corned Beef and Cabbage in Guinness

4 lbs flat cut corned beef brisket. Do not use a "point cut" for this. The
fat won't properly render.
1 (12 ounce) bottle Guinness draught (make sure you use Guinness draught,
not stout as it will turn it bitter!)
1 medium yellow onion, peeled and cut into wedges
3 garlic cloves, minced
1 bay leaf
1/4 teaspoon ground cinnamon
1/8-1/4 teaspoon ground cloves (to taste)
1/4 teaspoon ground allspice
1/4 teaspoon ground black pepper
1 head cabbage, cut into wedges, rinsed and drained
6 medium white potatoes, peeled and quartered
1-2 lb carrot, peeled and cut into 3-inch pieces

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 off the fat. Leave what's on the bottom of the pan to flavor your
stock. 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 serving platter and keep warm, Bring the cooking liquid to a
boil, and cook until the amount of liquid is reduced to the degree of
saltiness you want. Slice the corned beef across the grain; serve with the
vegetables and the sauce on the side.
Joined Feb 13, 2008
I've got some questions as well.

Why would "draft Guinness" be any different than Guinness Stout?  They're both stout.  The only difference is that one is pasteurized, while the other is unpasteurized and packed with a special ball which mimics a tap pump and helps preserve the head.  They are different in the glass, but after boiling... not at all. 

Why would fat off the brisket's point "render" any different than fat from the flat.

I see that you put medium sized potatoes in the broth at the same time you use (presumably) single serving cabbage wedges.  I find that cabbage cooks to well done in around 10 to 15 minutes, while whole, medium potatoes take at 20 - 25.  Doesn't the cabbage cook significantly faster than the potatoes? 

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