Boiling the corned beef in Guinness® beer imparts a unique and delicious flavor. While it takes some time to cook, this recipe is exceptionally easy. Serve with horseradish sauce or mustard.

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Recipe Summary

prep:
15 mins
cook:
3 hrs 30 mins
additional:
20 mins
total:
4 hrs 5 mins
Servings:
5
Yield:
1 3 1/2-pound brisket
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place brisket fat-side up in a large stockpot, along with spice packet and any juices remaining in packaging. Add beer, onion, celery, carrots, garlic, peppercorns, bay leaves, and water to cover; bring to a low boil over medium-low heat. Cover and simmer for 3 1/2 hours. Remove from heat; and let meat rest in cooking liquid, about 20 minutes more.

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  • Transfer brisket to platter; cut into thin slices across the grain.

Cook's Notes:

If your brisket is larger or smaller than 3 1/2 pounds, cooking time should be 30 minutes for each 1/2 pound.

Do not serve any of the vegetables added to the broth for flavor. If desired, boil small white potatoes, carrots, and sliced cabbage in broth for 20 minutes to serve with main dish.

Nutrition Facts

446 calories; protein 26.9g 54% DV; carbohydrates 14.4g 5% DV; fat 26.6g 41% DV; cholesterol 136mg 45% DV; sodium 1642.2mg 66% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/09/2018
I had never boiled a corned beef before and didn't know what to expect. This turned out really good. I think the cook time is a little too long though if you want to be able to slice it. Mine was so tender (not exactly a bad thing) that it fell apart when trying to slice it. The beer is a must so don't skip it. The next time I make this I will let the broth cool skim off the fat and find another use for it. It would make a killer Reuben Soup. Read More
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