Guinness Braised Corned Beef Recipe | Mean Green Chef (2024)

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. Served up with braised cabbage and Traditional Irish Colcannon straight from our family recipe archives.

This dark Irish Stout is the perfect match for this brisket, creating killer flavor and it comes together quickly in the IP. You can also cook this in a Dutch oven or slow cooker for 6-8 hours (depending on this size) but IP makes it so much faster and sometimes it’s nice to get in and out of the kitchen in a flash!

Guinness Braised Corned Beef Recipe | Mean Green Chef (1)

carte du jour

Tips for Making the Best Corned Beef Brisket

Buy the best cut of beef possible: This is often overlooked as folks look for the best deal, and I totally get it. But sometimes when quality is sacrificed for cost the meal suffers. The cut of meat is everything, even in “cheap cuts” still invest in the best you can source.

Guinness Braised Corned Beef Recipe | Mean Green Chef (2)


When choosing the best cut of corned beef, look for a deep red color that’s well marbled. Avoid anything that’s dull or gray in color which suggests its been sitting in a cooler for too long. You’ll also want to make sure there is a nice fat cap which adds flavor and self bastes as it cooks. Be sure to take into account that meat does shrink as it cooks so purchase ample portions.

Types of Brisket Cuts

Brisket comes from the breast section of the cow, a boneless cut from under the first five ribs. A typical full-sized brisket will weigh in between 8-12 pounds and is about 12-20 inches long, and 12 inches wide. Your butcher will gladly cut a larger piece down to a smaller size.

  • Point Cut: Triangular in shape, has the most flavor and a larger composition of fat running through it than the flat cut.
  • Flat Cut: More rectangular in shape, the fat layer runs predominantly along the underside.

Guinness Braised Corned Beef Recipe | Mean Green Chef (3)

A modestly priced cut of beef, that responds well to long, slow cooking, which makes it perfect for braising. Of course, it‘s also perfect, for grilling, smoking, the slow cooker, and the Instant Pot.

Guinness Braised Corned Beef Recipe | Mean Green Chef (4)

Bring on the Guinness Draught Stout!

This fabulous nitrogenated stout is deeply flavored and has very subtle hints of coffee and chocolate. Balanced with bitter-sweet, roasted notes. Perfect for infusing the meat with flavor while keeping it moist.

Guinness Braised Corned Beef Recipe | Mean Green Chef (5)

Don't Forget the Spice!

You are welcome to use the spice packet that comes with your corned beef. However, if you want to boost the flavor a little more than toss in some of your other 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 easily make this in the oven too! Preheat your oven to 275°F/135° layer the ingredients as stated into a heavy-bottomed Dutch oven or pan wrap the top of the pot tightly with heavy-duty foil then place the lid on top. Bake for 4 hours, pull and check for tenderness. it should be done within that time but depends on the cut itself you may need an additional hour or so. After it’s tender then you can place it on a sheet pan and broil it to crisp up the top side, about 5 minutes. Pull from the oven, tent with foil and allow it to sit for 15 minutes to rest. The slice and serve

Should Corned Beef Be Rinsed Before Cooking?

Chef’s Tip: You canrinse corned beef, but it’s not a requirement.Rinsingthe brisket removes any excess salt from the meat, resulting in a more mild flavor. If you do want to remove the excess salt soak the brisket in cold water 30 minutes per pound. We DO NOT soak ours, but this is entirely up to you.

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How to Make Guinness Braised Corned Beef

5 from 11 votes

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Guinness Braised Corned Beef

Prep Time

15 mins

Cook Time

1 hr 45 mins

Total Time

2 hrs

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.

Category:Dinner

Cuisine:Irish

Keyword:Corned Beef and Cabbage, Instant Pot Corned Beef, Instant Pot Guinness Braised Corned Beef, Pressure Cooker Corned Beef

Author: Mean Green Chef

Ingredients

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

Instructions

  1. 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.

    Guinness Braised Corned Beef Recipe | Mean Green Chef (10)

  2. 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.

    Guinness Braised Corned Beef Recipe | Mean Green Chef (11)

Recipe 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.

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FAQs

What is the secret to best corned beef? ›

Simmering corned beef on the stovetop is a tried-and-true method that results in very tender beef. One of the keys to simmering corned beef correctly is the amount of water in the pot. When there's not ample liquid to cover the meat, your dreams of tender corned beef may be replaced by a tough, chewy result.

How many people will a 5 lb corned beef feed? ›

A decent sized brisket of about five pounds will generally fit in a 6 quart unit. If you prefer the rounds, you can usually get two of them to fit in a large slow cooker. Each 2-5lb. package of corned beef, when cooked and trimmed, will serve 4-6 people.

What kind of beer is best for corned beef? ›

Ale: Red ales (something like Smithwicks; Killian's is actually a stateside invention) are malty and mildly sweet — a good pair for corned beef or shepherd's pie (or, frankly, a full Irish breakfast, but we won't encourage that).

What is the best cooking method for corned beef? ›

In our book, roasting is our preferred method to cooking a corned beef brisket. Roasting results in a super moist and tender brisket with an irresistible crust. We packed in the flavor with a unique and simple homemade spice blend—trust us, you won't find flavor like this in a little pre-made baggie.

What not to do when cooking corned beef? ›

5 Mistakes to Avoid When Making Corned Beef
  1. Not rinsing the meat before cooking. ...
  2. Cooking over a high temperature. ...
  3. Not filling the pot with enough water. ...
  4. Not cooking the meat long enough. ...
  5. Cutting the meat incorrectly.

Does corned beef get more tender the longer you cook it? ›

Information. Corned beef is made from one of several less tender cuts of beef like the brisket, rump, or round. Therefore, it requires long, moist cooking. Corned beef is safe once the internal temperature has reached at least 145 °F, with a three minute rest time, but cooking it longer will make it fork-tender.

What happens if you don't rinse corned beef? ›

Depending on the pickling solution used for the meat, you may be in for a saltier meal than you bargained for if you cook the meat without rinsing it. And don't worry: Rinsing won't make the beef taste bland! The flavor is infused deep into the beef during the curing process.

How many people will 10 lbs of corned beef feed? ›

Cook's notes: Corned beef shrinks while cooking, so plan on ¾ to 1 pound per person to allow for some leftovers. You'll need an oversize Dutch oven or pot with a tight-fitting lid; it should be large enough to hold the beef and vegetables plus water to cover.

What is the red liquid in corned beef package? ›

Blood is removed from beef during slaughter and only a small amount remains within the muscle tissue. Since beef is about 3/4 water, this natural moisture combined with protein is the source of the liquid in the package.

What is the tastiest corned beef? ›

Point Cut: The Secret to a Flavorful Feast

As a cut of corned beef derived from the fattier end of the whole brisket, it's distinguished by its significant fat marbling and denser connective tissue, characteristics that promise a juicier and more flavorful feast.

What beer is similar to Guinness? ›

4 Best Guinness Alternatives You Should Try
  • Hitachino Espresso Stout. This stout offers a delightful and distinct alternative to Guinness Stout, making it an excellent choice for stout enthusiasts. ...
  • Brewdog Layer Cake. ...
  • Strange Fellows Blackmail Stout. ...
  • Hitachino Sweet Stout.
Aug 1, 2023

What can I substitute for Guinness stout in a recipe? ›

Because stout is a heavy beer, the best substitute would be a heavy red wine like cabernet, malbec, shiraz, or port. The bitter finish in a stout that works so well with umami, dairy, or earthy ingredients is also present in the dry finish of a tannin-rich red wine.

Should you always rinse corned beef before cooking? ›

It's a good idea to do so. Don't worry that you will be rinsing away flavor. Rinsing the corned beef means it will be less salty. Also, keep the seasoning packet if one came with it.

Why is my corned beef always tough? ›

Corned beef can sometimes turn out tough when cooked in a crock pot for several reasons: Low Temperature: Slow cookers typically cook at relatively low temperatures, which can result in meats like corned beef not reaching a high enough temperature to break down the tough connective tissues and collagen properly.

How many hours does it take to cook corned beef? ›

For a two to three-pound corned beef brisket, cook for 2 1/2 to 3 hours. For a three to five-pound corned beef brisket, cook for 3 to 3 1/2 hours. STOVE: Place brisket fat-side up in a large pot and cover it with water. Bring the water to a boil; then reduce the heat and simmer, allowing about 1 hour per pound.

What is the most flavorful cut of corned beef? ›

Point Cut: More marbling and fat, ideal for slow cooking, results in a richer flavor and more tender meat, best for hearty dishes.

What makes corned beef taste like corned beef? ›

There are two basic steps to corned beef: the spice rub, and the cook. The rub is a mix of spices; mustard, black pepper, coriander seed, allspice, clove, and most importantly, the salt that gives this dish it's characteristic hammy flavor.

Why do you soak corned beef before cooking? ›

Soaking helps draw out some of the salt from the curing process.

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