Guinness Corned Beef With Potatoes And Brussel Sprouts Recipe 45

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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

GUINNESS CORNED BEEF WITH POTATOES AND BRUSSEL SPROUTS RECIPE - (4/5)



Guinness Corned Beef with Potatoes and Brussel Sprouts Recipe - (4/5) image

Provided by KTgalinCali

Number Of Ingredients 16

BRAISED GUINNESS CORNED BEEF:
3 pounds corned beef brisket
3 cans Guinness (one to drink while you cook!)
3 tablespoons sugar
CREAMER POTATOES:
baby or fingerling potatoes (about 30)
2 cloves garlic
2 sprigs rosemary
salt and pepper, to taste
truffle oil (optional)
BRUSSELS SPROUTS:
brussels sprouts (about 30)
1 clove garlic, minced
salt and pepper, to taste
olive oil
truffle oil (optional)

Steps:

  • BRAISED GUINNESS CORNED BEEF: Rinse the corned beef under cold water. Place it in an oven-proof pot, preferably a dutch oven, along with the spice packet if it is included. First take a chug of the Guinness, and then pour the rest into the pot Pre-heat oven at 350°F. Place the corned beef in the oven and braise it for 2 1/2 to 3 hours or until tender. Remove the corned beef and let it sit on a plate. Add 3 tablespoons of sugar to the pot and place it on high heat. Reduce the glaze for about 10 mins. Slice the corned beef and place it back into the pot Keep warm until ready to serve. CREAMER POTATOES: Wash the potatoes and dry. In a roasting pan or cast iron pan, add the potatoes, 2 whole garlic cloves, rosemary, enough olive oil to coat and a large pinch of salt and pepper. Toss well in pan. Place it in a 350°F oven and roast for about 1 hour or until tender. Remove from the oven and drizzle with truffle oil when ready to serve BRUSSELS SPROUTS: Wash the sprouts and dry. Cut the ends off and split the sprouts in half. Mince 1 clove of garlic and 1 shallot. Heat the saute pan on high heat until it is hot. Add a few tablespoons of olive oil and place the brussels sprouts flat side down. Let them saute in the pan without touching it for 1 to 2 mins to caramelize the bottom. Add a pinch of salt and pepper. Add the minced shallots and garlic. Stir or toss the brussels sprouts in the pan to mix. De-glaze the pan with white wine or water. In my case I used sake and mirin. Cook until the liquid has evaporated, turn the heat off and place a lid over it to keep warm until serving.

ROASTED BRUSSELS SPROUTS WITH CORNED BEEF



Roasted Brussels Sprouts with Corned Beef image

Provided by Food Network Kitchen

Categories     side-dish

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Heat 1/4 cup olive oil in a large nonstick skillet over high heat. Add 1 1/4 pounds halved Brussels sprouts; season with salt and pepper. Cook, stirring once, until browned and tender, 7 to 8 minutes. Add 2 ounces chopped corned beef, 1 teaspoon crushed coriander seeds and 2 chopped scallions; cook, stirring, until warmed through, 1 minute.

BEER BRAISED CORNED BEEF WITH RED POTATOES AND CARROTS



Beer Braised Corned Beef with Red Potatoes and Carrots image

Provided by The Hearty Boys

Categories     main-dish

Time 5h15m

Yield 6 to 8 servings

Number Of Ingredients 11

1 (3-pound) corned beef brisket
4 garlic cloves, smashed
2 large shallots, peeled and halved
2 tablespoons pickling spice
2 teaspoons caraway seeds
2 (12-ounce) bottles beer (not light)
1/2 cup Irish whiskey
6 carrots, peeled and cut into 2-inch pieces
6 red potatoes, cut into 2-inch dice
4 sprigs fresh dill
Kale leaves, for plating

Steps:

  • Preheat the oven to 250 degrees F.
  • Put the corned beef into a large roasting pan (preferably with a lid). Add the garlic, shallots, pickling spice, caraway seeds, beer and whiskey. Cover and place in the oven. Braise 3 hours, turning the meat once. At the end of the 3 hours, add the carrots, potatoes and dill. Cover again and place back in the oven for an additional 2 hours. Remove from the oven. Line a platter with kale leaves, place the corned beef in the center and mound the carrots and potatoes around it. Serve immediately.

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

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Top Asked Questions

How do you cook brussel sprouts and corned beef?
Mix the Brussles sprouts and scrape them to the sides of the pan. Reduce the heat to medium and add the diced corned beef and cook with lid on for 1 minute. Cook until crispy for 2-3 minutes; stirring constantly. Add the Brussels sprouts back in and saute for 1 minute on medium heat. Divide evenly among plates and enjoy!
How to cook brussel sprouts and potatoes in oven?
Combine potatoes and Brussels sprouts in a large bowl. Sprinkle lemon pepper and seasoned salt over the top and toss to coat. Drizzle olive oil over the top and toss until evenly combined. Spread out onto the prepared baking sheet in a single layer. Cook in the preheated oven for 15 minutes.
How to cook brussel sprouts and carrots?
While the butter/fat melts clean, slice the stems off and slice the Brussels sprouts in half. Add the sliced Brussels sprouts into the saute pan and increase the heat to medium-high. Place a lid on the pan and cook for 5 minutes, mix well and then reduce the heat to medium add in the shredded carrots and 2 tablespoons of water.
How to cook brussel sprouts in bacon grease?
In a large saute pan melt the rendered bacon fat and unsalted butter on medium heat. While the butter/fat melts clean, slice the stems off and slice the Brussels sprouts in half. Add the sliced Brussels sprouts into the saute pan and increase the heat to medium-high.

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