Best Guinness Corned Beef With Potatoes And Brussel Sprouts Recipes

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

Ingredients

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

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

Ingredients

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

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

Ingredients

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.