Guinness Corned Beef Recipe

Excellent. I've made this twice in the crockpot and learned a few things. You do have to cover the meat with the liquid or the parts not submerged will get bitter. It took two cans of Guiness to cover. Do add the seasoning packet for more of the traditional flavor. Also, cut the fat off the one side before cooking or the flavor won't get in the meat as much and it'll be a bit on the fatty/greasy side. Next time I may be brave and try one can water, one can Guiness since it seems expensive to use two cans. Don't forget the brown sugar (light/golden worked fine for me) and the seasoning packet - it all goes in there!

Wow is all I can say for this recipe. Thank you for sharing it! So simple yet so tasty. I used a 3.75lb corned beef from Costco, who already puts the spices on theirs, so I rinsed the corned beef first, pat dry, and pat with brown sugar. I put in the crock pot on low for 9 hours, and covered with 2 bottles of Guinness. Came home 10 hours later, and the place smelled AMAZING. I quartered about 9 small red and gold potatoes and put them in the crockpot for another hour, then took the corned beef out. I wrapped the corned beef in foil and put in the warm oven to stay warm, then added the carrots and cabbage to the slow cooker, let it cook for around 20-25 minutes. Everything came out grand, the cabbage still had crunch, the carrots had texture, and the potatoes weren't falling apart. I'll make this one again for sure, my first 5 star rating of a recipe!

I'm sorry that I can't rate the actual cooking method and time, because like the others I put it in the crock pot all day. It was tender and delicious, and my kids loved it and keep asking me for it. I put it in crock pot and put the brown sugar on top. Then I sprinkle the spice packet contents over the top and pour the Guinness over it all. I added veggies (potatoes and cabbage, primarily) closer to the end. We almost never have leftovers.

The flavor was scrumptious! I did make some changes, but just a couple. I boiled the brisket for 2 hours in plain water. Threw that oily water out. Put 3 cans of guinness and 1 cup of brown sugar and the seasoning packet in my dutch oven and covered and baked for another 2 hours at 350, turning it at 45 min as another reviewer suggested. Then I added carrots and red potatoes, cooked another 30 min. It was the best tasting corned beef I've ever had and the brown sugar and beer made the carrots taste almost candied. I will try adding the onion I forgot next time. Thanks so much for posting this recipe!

This was my first time preparing corned beef and it was AWESOME!! I used 2 bottles of beer on mine in a slow cooker. Added carrots & they were amazing with the beef. Will make again and again.

I’ve made corned beef with Guinness for as long as I can remember. But I usually made it in a crockpot. Never again, this is my recipe now!I made this in my Ninja Foodi Possible Cooker Pro, which I’ve only used a few times before. I made this on the cook function, used the rack, and it took about 2 hours. I think I should have reduced the temperature, since it is in an enclosed space that is much (much) smaller than an oven. I had gone to the store to get a few things, and when I got back the sugar and the beer had burned on the bottom of the cooker, but the corned beef was fine, since it was on the rack.It was the most tender, and tasty corned beef we’ve ever had. It cooked up so good, it was the flat cut, and after it was done I wrapped it in foil and weighed it down with a gallon of water. That compresses it so it slices nicely. Usually it would take I’ve made corned beef with Guinness for as long as I can remember. But I usually made it in a crockpot. Never again, this is my recipe now!I made this in my Ninja Foodi Possible Cooker Pro, which I’ve only used a few times before. I made this on the cook function, used the rack, and it took about 2 hours. I think I should have reduced the temperature, since it is in an enclosed space that is much (much) smaller than an oven. I had gone to the store to get a few things, and when I got back the sugar and the beer had burned on the bottom of the cooker, but the corned beef was fine, since it was on the rack.It was the most tender, and tasty corned beef we’ve ever had. It cooked up so good, it was the flat cut, and after it was done I wrapped it in foil and weighed it down with a gallon of water. That compresses it so it slices nicely. Usually it would take overnight, but this time it was only an hour or so. The Rueben’s were great!

This is the most amazing corned beef ever! I follow the recipe to the letter and always enjoy the end result. I have always used a crock pot and cooked on high for about 8 hrs., so don't know how the oven version turns out, but the slow cooker version is definitely a keeper! I have added potatoes and carrots and the brown sugar/beer glaze makes them very tasty. Thanks Shameless!

Made it in the crockpot. It was perfect. My family loved this version of corned beef. This recipe is a keeper.

I have made this recipe many times over the past 7 yrs since I first found it in AR. It is the best corned beef I have ever had. The brown sugar and beer mix with the saltiness of the meat while it cooks, and makes the best tasting broth ever. The coorned beef seems alot less salty tasting as well. I will never make corned beef any other way. The only change I make is I slow cook mine in my crock pot for about 8-10 hrs, remove the meat to rest so it can be sliced..I turn the CP up to high and add red potatoes, onion, baby carrots and cook for 30 min, then add cabbage and cook another 15-20 minutes.

This is the best corn beef I've ever had. I used 1/2 cup of brown sugar, mixed with 2 bottles of Guinness and pickling spice. Placed everything in the slow cooker for 10 hours on low. Absolutely amazing, I was a little concerned about the meat having a sweet flavor, I'm really glad I didn't omit it all together. Adding the pickling spice is a must!

Made it for lunch and already planning to make it again.

The temp and timing is just wrong!!! The taste is great but do not trust the cook time. My piece was 3.5 lbs and took 3.5 hours to cook and I had to increase temp for the last hour.

This is surely the ultimate St Patrick's Day meal? The meat was super tender after 2.5 hours and wasn't bitter at all (although I did use my own home-brined corned beef, so that could have helped). I served with potatoes and carrots for a filling meal.

This is probably the most satisfying thing I’ve made myself.

You will want to use draught rather than stout. Though I love drinking both, stout will often make a bitter taste or edge. I enjoyed this using draught in my corned beef and drinking my stout with my meal. Double delight. This is a very good recipe and excellent cooking method. Will be using it again.

This is our favorite Irish feast! You do have to cook much longer though! Allow at least 4 hours total, you do want to cook until the meat is nice and tender.

I have used this recipe for making sliced corned beef for sandwiches. As the meat has a firmer texture and does not fall apart or is stringy after cooking. I prefer to chill the brisket prior to slicing it thin across the grain. It's perfect for sandwiches using Rye bread, sauerkraut and swiss cheese. Don't forget the Russian dressing.

Recipe fail. Meat was tough after following the instructions to the tee. Had to cook it at 325 for another 2 hours afterwards. The brown sugar is unnecessary. I like salty corned beef not sweet. But it looks good for IG

Temperature and time are completely irrelevant. Corned beef needs higher temperature and longer slow cooking. Near came out tough and inedible. Had to fix by cooking an extra 2 hours at 350. Not 300. Flavor was not salty enough and too sweet

Been doing this for 15 years approx. Never fails me. Perfect for my family . Hubby's family is Irish. Hubby gets a great dinner and the rest of a six pack. Win Win