Savory Guinness Braised Corned Beef with Vegetables
Experience the ultimate comfort food with this Savory Guinness Braised Corned Beef. This oven-roasted dish transforms a traditional favorite into an effortless dinner that practically cooks itself. The rich, malty flavor of the Guinness adds depth, while the slow cooking process allows the corned beef to become incredibly tender and juicy. Paired with a medley of golden potatoes, sweet carrots, hearty onions, and crisp cabbage, this one-dish meal is perfect for family gatherings or cozy nights in. Serve it with warm slices of rye bread to soak up the delicious juices, and you’ve got a meal that guarantees happy faces all around.
4
Servings
N/A
Calories
7
Ingredients
Ingredients
Corned beef
3-4 lbs (Flat cut, rinsed)
Water
1 cup (For initial cooking)
Guinness stout
1 (12 ounce) bottle (NOT Draught)
Golden potatoes
6-8 small (Scrubbed and halved)
Carrots
5-7 small (Peeled and cut into chunks)
Onions
2-3 small (Peeled and quartered)
Cabbage
1/2 small (Cut into two wedges with core intact)
Instructions
1
Preheat your oven to 300°F (150°C).
2
Rinse the corned beef under cold water to remove excess brine, then place it in a large Dutch oven.
3
Sprinkle the seasoning packet evenly over the meat, ensuring it's well-coated.
4
Pour in 1 cup of water and the bottle of Guinness stout, making sure the liquid nearly covers the meat. Add more water if necessary.
5
Cover the Dutch oven with its lid and place it in the preheated oven.
6
Allow the corned beef to roast for 3 1/2 to 4 hours, until it becomes fork-tender.
7
Once done, carefully remove the meat from the oven, transferring it to a plate, and cover it with aluminum foil to keep it warm.
8
In the same Dutch oven, add an additional 3-4 cups of water to the juices and bring it to a boil over medium-high heat.
9
After the water reaches a boil, reduce the heat slightly to maintain a rapid simmer and add the carrots and potatoes. Cook for about 10 minutes.
10
Next, add the chopped onions and continue simmering until they are almost tender, about 7-10 minutes.
11
Finally, incorporate the cabbage wedges and cook for an additional 5 minutes or until all vegetables are fork-tender.
12
During the last 5 minutes of vegetable cooking, carefully place the corned beef back on top of the cabbage to reheat.
13
Once everything is cooked, remove from heat and let the dish rest for a few minutes.
14
Slice the corned beef against the grain into thick slices and serve warm alongside the vegetables.
15
Enjoy your hearty meal with slices of rye bread to soak up the delicious flavors!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Guinness Braised Corned Beef?
It is an oven-roasted comfort food dish where corned beef is slow-cooked in Guinness stout and water alongside potatoes, carrots, onions, and cabbage.
How long does it take to roast the corned beef?
The corned beef needs to roast in the oven for 3 1/2 to 4 hours until it is fork-tender.
What temperature should the oven be set to?
The oven should be preheated to 300°F (150°C) for a slow braising process.
Can I use Guinness Draught for this recipe?
No, the recipe specifically recommends using a 12-ounce bottle of Guinness stout and notes not to use the Draught variety.
How many servings does this recipe yield?
This recipe is designed to serve 4 people.
Should I rinse the corned beef before cooking?
Yes, you should rinse the corned beef under cold water to remove excess brine before placing it in the Dutch oven.
What type of corned beef cut is best for this dish?
A flat cut corned beef weighing between 3-4 lbs is recommended.
Do I use the seasoning packet included with the meat?
Yes, sprinkle the seasoning packet evenly over the meat to ensure it is well-coated before adding the liquid.
What kind of potatoes are used in this recipe?
The recipe calls for 6-8 small golden potatoes, scrubbed and halved.
How should the cabbage be prepared?
Use half of a small cabbage and cut it into two wedges, keeping the core intact so it stays together while cooking.
When do I add the vegetables to the pot?
Vegetables are added after the meat has finished roasting and has been removed from the Dutch oven.
How much water is needed for the initial braise?
You start with 1 cup of water and one bottle of Guinness, adding more water if necessary to nearly cover the meat.
How do I keep the meat warm while the vegetables cook?
Transfer the cooked meat to a plate and cover it tightly with aluminum foil.
What is the order for cooking the vegetables?
First, add carrots and potatoes for 10 minutes, then onions for 7-10 minutes, and finally cabbage for 5 minutes.
How much extra water is added for the vegetable simmer?
Add an additional 3-4 cups of water to the pan juices before boiling the vegetables.
How should the corned beef be sliced?
The meat should be sliced against the grain into thick slices to ensure maximum tenderness.
Is this a one-dish meal?
Yes, it is considered a one-dish meal as the meat and all vegetables are cooked in the same Dutch oven.
What is a recommended side for this meal?
Serving with warm slices of rye bread is recommended to soak up the delicious juices.
How long should the dish rest before serving?
Once everything is cooked, remove it from the heat and let it rest for a few minutes before slicing and serving.
Can I reheat the meat with the vegetables?
Yes, place the corned beef back on top of the cabbage during the last 5 minutes of the vegetable cooking time to reheat it.
How should the onions be prepared?
Use 2-3 small onions, peeled and quartered.
How should the carrots be prepared?
Use 5-7 small carrots, peeled and cut into chunks.
What does the Guinness add to the recipe?
The Guinness adds a rich, malty flavor that provides depth to the braising liquid.
Do I need to peel the potatoes?
No, you only need to scrub them and cut them in half.
What equipment is needed?
A large Dutch oven with a lid is required for both the roasting and the simmering stages.
What if the meat isn't fork-tender after 4 hours?
Continue roasting in 15-30 minute increments until a fork easily pierces and slides out of the meat.
Can I use large onions instead of small ones?
Yes, just ensure they are cut into quarters or large chunks to maintain their structure during the simmer.
Why is it important to keep the cabbage core intact?
The core prevents the cabbage leaves from separating and becoming mushy or lost in the broth.
Is the vegetable cooking liquid discarded?
No, the juices are full of flavor and are intended to be served with the meat and vegetables, often soaked up with rye bread.
What makes this an 'effortless' dinner?
The long, slow roasting time in the oven means the dish practically cooks itself with very little active prep time.