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Guinness(R) Corned Beef
March 16, 2004

This is a terrific recipe. I read all of the other reviews, and (with very few exceptions) the only complaint I read was that it's too tough. This is purely a function of how long you cook it; cook it longer, and it gets more tender. Here's what we did... we didn't bother putting the corned beef on a roasting rack. Instead, we put the corned beef, sugar, and guinness in a dutch oven (yes, the meat was sitting right in the beer). We put it (covered) in a 300 degree oven, and then every 45 minutes we turned the meat over. After two hours, we added cabbage and potatoes, and then let it go for another 1.5 hours. When we were done, the meat was a little tough, so we cooked it for another 45-60 minutes. When we were done, we had the best corned beef we've ever had. Usually we smother our corned beef with mustard and our potatoes with ketchup, but we needed neither with this delicious (and ridiculously easy) recipe. It's slightly sweet, but really nicely flavored. Enjoy!

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