Corned Beef Brisket Braised in Guinness

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

This corned beef braises in guinness and tomatoes for 3 hours and results in the most tender, juicy, falling apart, perfect sauce you can make!
Prep Time 20 mins
Cook Time 3 hrs
Total Time 3 hrs 20 mins
Course Dinner
Cuisine Irish


  • 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. 


Corned beef brisket is quite salty. You will want to account for this when you are tasting your base sauce for salt & pepper. I only added maybe 1/2 tsp of salt to the tomatoes and it came out perfectly. I also salted the veg base with about 1/4 tsp of salt.
Keyword braise, brisket


  1. Just made this and modified the recipe a bit from experience. Doesn’t say when to add the carrots, but I added them with the other veggies. I also cooked the tomato paste a bit before adding the tomatoes. I cooked a 3.75 lb corned beef and it was done after 3 hours. Much of my liquid evaporated due to the high temperature so next time I would turn the heat down to 275, more like a simmer. I needed to add beef broth to thin the sauce. All in all, it is delicious with these modifications.

    • Thanks for the feedback, Jane! I updated the recipe to include adding carrots – thank you for calling that out! Let me know if lowering the temperature works for you, would be curious to know how much longer it would take!

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