You need to know something about me as we start talking about how to make this corned beef brisket. I do not like corned beef brisket! Blasphemy, I know. But. Then I made this corned beef brisket and I’m into it.
This recipe actually happened by accident – well, kind of. I wanted to braise a brisket in Guinness, not a corned beef brisket because, ya know, didn’t think I liked it. But, Wegman’s was all out of brisket and the only option I had was corned beef, and this being a St. Paddy’s day-appropriate post, I said, heck with it let’s see what happens.
You know what happened? Freaking magic. Guys, this is so damn good. Like. SO GOOD. I was so excited about this I forgot to make mashed potatoes to serve it with, ended up making fries, and it was excellent. I mean, look at that sauce.
I used my 9 quart Staub for this little project, just wanting to make sure I had plenty of room for this guy. You start by browning the brisket on all sides, which gives you a caramelized outer crust. You know, these little crusts are what give everything incredible flavor!
Once you have your brisket browned, you add your base – onions, celery, garlic, thyme, tomatoes, tomatoe paste and – secret ingredient – GUINNESS. How appropriate, I know. Once you’ve got everything in the oven, you let it bake for 3-3 1/2 hours until it’s just falling apart.
Once you’re done baking, you can let it cool for 4 hours and then package it up to reheat later! I actually let it cool for 4 hours, then reheated for an hour and served it up for dinner.
Serve with soda bread, mashed potatoes, and a freshly poured Guinness!
Corned Beef Brisket in Guinness Recipe
- 1 2-3 lb corned beef brisket seasoning discarded
- 2-3 tbsp butter
- 2 onions, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 10 garlic cloves, minced
- 6 sprigs of thyme
- 1 28-oz can crushed tomatoes
- 1 tbsp tomato paste
- 2 cans of Guinness
- 1 head of cabbage, cut into 8ths
- salt & pepper to taste see notes
- Preheat oven to 350.
- Heat dutch oven or oven proof pot over medium-high heat, melting the butter.
- Brown all sides of the brisket, about 8-10. Set aside.
- To the pot, add onions, carrot, celery, garlic, thyme and sautee until softened.
- Add tomatoes and tomato paste; stir until vegetables are coated. Add Guinness. Taste for salt & pepper – SEE NOTES
- Place the brisket back in the pot; nestle the cabbage around the brisket in a cirle.
- Bake in the oven for 3 – 3 1/2 hours until tender.
- Serve immediately, or allow to cool for 4 hours and cover and refrigerate. To reheat, bake for 1- 1 1/2 hours at 325. Skim fat from top of sauce and serve.