Guinness Braised Corned Beef

Guinness Braised Corned Beef

Corned Beef Brisket 5 lbs

Yellow Onions Diced 3 lb

Carrots Diced 1 ½ lb

Celery Diced 1 ½ lb

Garlic Cloves 1 cup

Guinness 2 quarts

Red Wine 2 quarts

Water to cover

Bay leaf, Thyme, Rosemary, Peppercorns


In large roasting pan, place onions, carrots, celery, garlic, bay leafs, thyme, rosemary and peppercorns in the bottom of the pan. Lay corned beef brisket on top of vegetables and herbs. Fill pan with Guinness and red wine. Add enough water so the overall liquid in the pan raises half way up the brisket. Cover with plastic wrap and then cover with foil.

Cook at 325 degrees for 10-12 hours or until fork tender. Check liquid in pan after about 8 hours of cooking, add more water if needed. Refrigerate overnight, skim any fat off the top of the pan. Slice corned beef and heat up in leftover braising liquid. Serve on slider buns with 1000 Island dressing and sauerkraut. Leftover braising liquid can also be used to braise cabbage and heat up potatoes for other favorites.