Guinness Braised Corned Beef

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Indulge in the succulent flavors of our Guinness Braised Corned Beef, cooked to tender perfection in the Instant Pot and finished with a delightful broiled crispness on the fat cap. Paired with savory braised cabbage and our authentic Traditional Irish Colcannon, straight from our cherished family recipes.

Guinness Draught Stout adds unbeatable flavor to this brisket, blending seamlessly with the dish’s richness. Easily prepared in the Instant Pot for a quick cooking process, though it can also be slow-cooked in a Dutch oven or slow cooker for 6-8 hours. However, the Instant Pot offers the advantage of speed, perfect for those moments when you want to spend less time in the kitchen.

Please note: that instructions for preparing this Guinness Braised Corned Beef in the oven are also provided below.

Close-up of a succulent, Guinness-Braised Corned Beef with a peppercorn crust, sliced and displayed on a white plate.

Invest in Quality Beef Cuts: While it’s tempting to opt for the most affordable choice, the quality of the meat profoundly impacts the final dish. Even when choosing budget-friendly cuts, prioritize quality to elevate the flavor of your meal.

Close-up of a succulent, Guinness-Braised Corned Beef with a peppercorn crust, sliced and displayed on a white plate. With a glimpse of Irish Colcannon to the right-hand side.

Selecting the Perfect Corned Beef Cut: Opt for cuts with a rich, deep red hue and ample marbling for maximum flavor. Avoid pieces that appear dull or gray, indicating prolonged storage. Look for cuts with a generous fat cap, which enhances flavor and self-bastes during cooking. Remember that meat shrinks as it cooks, so purchase slightly larger portions to ensure you have plenty for your meal.

Types of Brisket Cuts

  • Brisket Cuts: are sourced from the breast area of the cow, typically a boneless section beneath the first five ribs. They usually weigh between 8–12 pounds and measure around 12–20 inches long by 12 inches wide. Your butcher can tailor the size to your needs. The fat cap, found on the top side of the meat, provides moisture and flavor during cooking.

  • Point Cut: Triangular, A point cut brisket is a specific section of the brisket that comes from the front of the cow’s chest. It’s known for its rich marbling and tenderness, making it a popular choice for smoking or slow cooking. This cut is slightly fattier than the flat cut brisket, which adds extra flavor and moisture during cooking. It’s ideal for dishes where longer cooking times are required to break down the connective tissue and render the fat, resulting in a deliciously tender and flavorful meal.
Braised Brisket with Bourbon Peach Glaze Recipe | Mean Green Chef

The Origins of Corned Beef

Corned beef has a rich history that traces back to ancient times. The process of corning beef, which involves curing it in a seasoned brine solution, was developed as a method of preserving meat before refrigeration was available. The term “corned” refers to the use of coarse salt grains, known as “corns,” in the brining process.

Corned beef became particularly popular in Ireland during the 17th century, where it was a staple food due to its long shelf life. It was also commonly consumed by Irish immigrants in the United States, especially during the 19th and early 20th centuries.

In America, corned beef became closely associated with St. Patrick’s Day celebrations, thanks in part to its popularity among Irish-American communities. Today, it remains a beloved dish enjoyed not only on St. Patrick’s Day but also throughout the year in various culinary preparations, from tra

Close-up of a succulent, Guinness-Braised Corned Beef with a peppercorn crust, sliced and displayed on a white plate.

A beef cut that thrives with prolonged, gentle cooking, making it ideal for braising. Additionally, it’s versatile enough for grilling, smoking, slow cooking, and pressure cooking in the Instant Pot.

Crafting Flavorful Corned Beef with Guinness Draught Stout

This delightful nitrogenated stout boasts rich flavors with subtle hints of coffee and chocolate, balanced by bitter-sweet, roasted notes. It’s ideal for infusing meat with flavor while maintaining moisture.

Corned Beef Cooking Essentials: Top Spices to Enhance Flavor

  1. Whole Peppercorns
  2. Bay Leaves
  3. Mustard Seeds
  4. Coriander Seeds
  5. Cloves
  6. Allspice Berries
  7. Juniper Berries
  8. Dried Thyme
  9. Garlic Cloves
  10. Red Pepper Flakes (optional for added heat)

Feel free to include the spice packet that accompanies your corned beef. But if you’re looking to elevate the flavor, don’t hesitate to add some of your own favorite spices.

How to Slice Corned Beef Brisket

Use a carving knife (or Chef’s knife) to slice the meat across the grain. Starting at the lean end set the knife so that the blade makes a right angle to the grain of the meat and cut into thin slices. Continue working your way toward the fattier end and plate or place cut meat onto a warmed serving platter.

How to Make Oven Braised Corned Beef

You can also prepare this dish in the oven. Simply preheat your oven to 275°F/135°C. Layer the ingredients as directed into a heavy-bottomed Dutch oven or pan, then tightly wrap the top of the pot with heavy-duty foil and place the lid on top. Bake for 4 hours, checking for tenderness. While it should be done within that time, the cooking duration may vary depending on the cut. If needed, cook for an additional hour or so. Once tender, transfer the brisket to a sheet pan and broil for about 5 minutes to crisp up the top side. Remove from the oven, tent with foil, and allow it to rest for 15 minutes before slicing and serving.

Should Corned Beef Be Rinsed Before Cooking?

While rinsing corned beef is optional, it can help reduce its saltiness. Rinsing the brisket removes any excess salt, resulting in a milder flavor. If you opt to remove the excess salt, soak the brisket in cold water for 30-minutes per pound. However, we typically skip this step, but feel free to do so based on your preference.

Raw corned beef roast seasoned with a mix of herbs, sitting on top of garlic cloves and bathed in Guinness Draught Stout. In a large blue-gray Dutch Oven.

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Pinterest Pin: Close-up of a succulent, Guinness-Braised Corned Beef with a peppercorn crust, sliced and displayed on a white plate.

Storing Cooked Corned Beef: Tips for Freshness

To safely store cooked corned beef:

  1. Cooling: Allow the cooked corned beef to cool slightly before refrigerating to prevent condensation.

  2. Refrigeration: Transfer the cooked corned beef to an airtight container or wrap it tightly in aluminum foil or plastic wrap.

  3. Shelf Life: Cooked corned beef can be stored in the refrigerator for up to 3-4 days.

  4. Labeling: Label the container with the date it was cooked to keep track of freshness.

  5. Reheating: When ready to eat, reheat the corned beef gently in the microwave or on the stovetop until heated through.

By following these storage guidelines, you can safely store cooked corned beef and enjoy it fresh for several days.

How to Make Guinness Braised Corned Beef

Close-up of a succulent, Guinness-Braised Corned Beef with a peppercorn crust, sliced and displayed on a white plate. With a glimpse of Irish Colcannon to the right-hand side.

Guinness Braised Corned Beef

Our Guinness Braised Corned Beef is rendered to perfect tenderness in the Instant Pot and then quickly broiled to melt and crisp the fat cap. 
Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours
Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours
Author: Mean Green Chef

Ingredients

  • 1 large yellow onion, sliced
  • 4 lb corned beef brisket w seasoning packet, flat cut
  • 4 cloves garlic, smashed
  • 1 bottle (11.2 oz/317 grams) Guinness Draught Stout, or sub lager style beer

Instructions

  • Slice onion and layer in the bottom of Instant Pot then set the corned beef brisket on top of the layered onions. Toss in the garlic and cover the top of your brisket with the seasoning packet and then pour in the stout. 
    Raw corned beef roast seasoned with a mix of herbs, sitting on top of garlic cloves and bathed in Guinness Draught Stout. In a large blue-gray Dutch Oven.
  • Seal lid and set the unit to HIGH pressure for 85 minutes. Let pressure release naturally for 20 minutes, then manually release the remaining pressure. Remove corned beef and place on a tray cover with foil. Turn on the Broiler once the broiler is ready pop the brisket into the oven and broil for about 5 minutes keeping a watchful eye! Broil until topside crisps, remove from oven and allow to sit tented in foil for 15 minutes, then slice and serve. 
    Close-up of a succulent, Guinness-Braised Corned Beef with a peppercorn crust, sliced and displayed on a white plate.

Notes

  • Prep time is approximate.
  • You can use a combination of any of the above spices mentioned and/or your pickling packet.
  • Store corned beef tightly wrapped in fridge 3-4 days, but it probably won't last that long. 
Tried this recipe?Let us know how it was!

Creative Recipe Inspiration

Savor the comforting flavors of Ireland with our Irish Colcannon. This traditional dish combines creamy mashed potatoes with tender cabbage, creating a hearty and satisfying side that’s perfect for St. Patrick’s Day or any cozy meal.

Indulge in the rich and decadent flavors of our Guinness Chocolate Cake with Bailey’s Frosting. This moist and flavorful chocolate cake is infused with the deep, malty notes of Guinness stout, giving it a unique and indulgent taste.

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    1. Leigh Ann says:

      Looks amazing! I’m very Guinness!

      1. Hi, Nan, thanks so much, I love Guinness too!

    2. Tricia Snow says:

      This looks amazing. Growing up in an Irish family, I find it weird I have never had corned beef and cabbage! lol

      1. Lol, Tricia have to say I have never heard that before! But hey there’s a first time for everything 🙂 really appreciate you stopping by to check out our recipe!

    3. My mother-in-law will love this information and the recipe. Will share with her

      1. Awesome, thank you so much, Anna! ☘️☘️☘️

    4. Great recipe I am going to give this a try this week! Thank you!!

      1. Wonderful, Holly! I added the directions for braising in the oven into the post too 🙂 Thank you for being a part of our kitchen!

    5. Sounds delicious! What a fun spin on a St Patricks Day favorite!

      1. Thanks so much, Janine! 🙂

    6. Yummy! Your pictures look great!

      1. Thanks so much, Meagan! 🙂

    7. I make corned beef every year – and can never get the right slice!! Thanks for the tips on that, and I will try this recipe 🙂

      1. So glad our tips were helpful Brittany! Have a great St. Paddy’s Day and thank you for checking out our recipe! 🙂

    8. Your St. Patty’s day meal sounds very much like ours! I love your spin on cooking with the Guinness! I will need to try this one!

      1. Hi Michele, 🙂 yes one of our favorite Holidays for sure and pretty much the only time we serve up corned beef and Colcannon. Always worth the wait! Thanks so much for checking out our recipe!

    9. Oh, this one is being printed as I type this and I am going to try this one out within a week or two. My husband would absolutely LOVE this. He’s a huge Guinness fan. Thanks for sharing this. It looks spectacular.

      1. Awesome, Tina! Please be sure and let us know how it turns out, I hope you all love it as much as we do! 🙂

        1. (had commented earlier, but wanted to make sure you knew this) I actually tried this on St. Patrick’s Day this year!!! It was delicious!!! I used a crockpot for it and then broiled it at the end as suggested. We loved it!!! I didn’t do the colcannon potatoes, but we did something similar and it worked nicely. Thanks for sharing!

          1. Hi, Tina! 🙂 We’re so happy to hear that your family loved our Guinness Braised Corned Beef, it does make for a super delish meal! Thanks so much for letting us know if you ever want to see a recipe featured here please give a shout. 🙂

    10. Junell DuBois says:

      What a perfect recipe for St. Patrick’s Day! Looks so good!

      1. Thank you, Junell! 🙂 Much appreciated!!

    11. I don’t eat meat but I used to wonder how to make corned beef. Now I know!

      1. It’s super easy Cindy, thanks so much for reading even though you don’t eat meat! We do have some upcoming Falafels that may interest you that are 100% meat-free 🙂

    12. OMG this looks amazing! Totally saving this one and sending it to my very talented husband to cooK!

      1. Thanks so much, Jen! Feel free to keep sending our recipes to your husband so you can both enjoy them! lol Really, thanks so much for being a part of Mean Green Chef! 🙂

    13. I might have to finally break down and try this – I have avoided this dish all of my Irish years (we tend to have smoked butt and cabbage on St Pats day in this Irish family). But this looks AMAZING.

      1. Hi, Tiffany! 🙂 I do love smoked butt as well, it’s amazing. We usually have that during the summer months and always serve corned beef on St. Paddy’s Day it’s been a family favorite for decades. Thanks so much for checking it out! 🙂

    14. I made this today, and it is so good! My house smells amazing because of this recipe. I will be making this every year for St. Patty’s Day.

      1. Hi, Lenee 🙂 I am absolutely so happy to hear that our Guinness Braised Corned Beef was a hit for your St. Paddy’s Day celebration! Thank you so much for tagging us on Instagram too, if you ever want to see a recipe featured please let me know and we’ll make it happen!

    15. I love corned beef cooked just with the seasonings it comes with. I’ve never had it cooked any other way, but your pictures make me want to try it!

      1. Hi, Jenna 🙂 the seasonings that come with the corned beef are actually quite tasty! It’s always nice to be able to adjust flavors when you know what can be added and using the Guinness as a braising liquid really kicks it up a notch too. Thanks so much for checking it out!

    16. I love corned beef. My husband doesn’t. I can’t eat it by myself so I never get it. I may have to sacrifice myself now though! Thanks!

      1. Hey, Nicki! 🙂 We’ve actually had a couple of corned beef converts with Guinness Braised Corned Beef you never know you’re husband may dig it too. If not you’ll have a great meal and some hash to boot 🙂 Thanks for checking it out!

    17. Wow! I used to eat corned beef often as a child, but haven’t had it in years! But, this recipe made my mouth water! Nice post Angela!

      1. Thank you, Dennis! We typically only have this once a year, but I always get stoked when it rolls around, so glad you enjoyed. Thanks for stopping by today!

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