Corned Beef With Guinness Recipes

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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

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.

GUINNESS CORNED BEEF



Guinness Corned Beef image

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

3 ½ to 4 pound corned beef brisket with spice packet included
½ cup brown sugar
11.2 ounces Guinness Stout beer
4 cups low-sodium beef broth (divided)
1 head green cabbage
6 carrots (peeled and cut into 2-inch chunks)
1 ½ pounds mini red potatoes
butter
salt and pepper (to taste)

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

CORNED BEEF AND CABBAGE IN GUINNESS



Corned Beef and Cabbage in Guinness image

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

4 lbs flat cut corned beef brisket
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

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

CORNED BEEF WITH GUINNESS



Corned Beef With Guinness image

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

4 lbs corned beef brisket, Flat cut with seasoning packet
2 onions, peeled and cut into eights
15 ounces Guinness stout
2 cups water

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

GUINNESS® CORNED BEEF



Guinness® Corned Beef image

I discovered this tasty St. Patrick's day treat when I attended an Irish Rovers Concert. My family and friend insist that it is a staple at get togethers any time of the year. Roast this Corned Beef slowly at a low setting for a melt in your mouth delight. The aroma is fantastic!

Provided by SHAMELESS Morrow

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 2h50m

Yield 16

Number Of Ingredients 3

4 pounds corned beef brisket
1 cup brown sugar
1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness(r))

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.

Nutrition Facts : Calories 286.2 calories, Carbohydrate 14.4 g, Cholesterol 61.2 mg, Fat 16.9 g, Protein 16.8 g, SaturatedFat 5.4 g, Sodium 1384.3 mg, Sugar 13.3 g

CORNED BEEF AND CABBAGE WITH GUINNESS®-DIJON GRAVY



Corned Beef and Cabbage with Guinness®-Dijon Gravy image

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

¼ medium white onion, chopped
2 cloves garlic, minced
1 (2 pound) corned beef brisket with spice packet
4 cups water
2 large bay leaves
7 medium Yukon Gold potatoes, quartered
4 medium carrots, cut into 1-inch chunks
⅓ medium head cabbage, coarsely chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef broth
½ cup Irish stout beer (such as Guinness®)
2 tablespoons Dijon mustard
1 teaspoon ground black pepper
½ teaspoon salt

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

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