Guinness Corned Beef (Boiled)
Guinness and beef broth cook down into a rich cooking liquid for corned beef, cabbage, carrots, and potatoes. This flavorful Guinness Corned Beef cooks all in one pot, is incredibly easy to prepare, and guaranteed to please.

Prep Time: 15 mins
Cook Time: 3 hrs 30 mins
Total Time: 3 hrs 45 mins
Servings: 12 servings

Ingredients

• 7 to 8 pound corned beef brisket with spice packet included
• 1 cup brown sugar
• 22.4 ounces Guinness Stout beer
• 8 cups low-sodium beef broth , divided
• 2 head green cabbage
• 12 carrots , peeled and cut into 2" chunks
• 3 pounds mini red potatoes
• butter
• salt and pepper , to taste

1. Remove corned beef and spice packet from packaging and set spice packet aside. Give the corned beef a good rinse under cool water and place it, fat side down, in a large Dutch oven. Coat the top with half of the brown sugar. Flip the brisket over and coat the fatty side with the remaining brown sugar. Pour the Guinness around the meat adding just enough beef broth till brisket is almost completely immersed. The fatty top of the brisket will be visible above the liquid. Reserve any remaining broth for later. Sprinkle the contents of the spice packet over the brisket.
2. Place Dutch oven over high heat and bring to a boil. Reduce to low, cover pot, and simmer for 3-4 hours. This cooking time will vary depending on the size and shape of the corned beef. (Suggested cook time is 30-45 minutes per pound. Ensure it is a low simmer. Check a small piece and ensure it’s tender.)
3. Remove cooked brisket to a cutting board and cover with foil. Add carrots and potatoes to the cooking liquid in the Dutch oven, adding remaining beef broth so that vegetables are almost covered. Increase heat to high to bring to a boil. Reduce heat to medium-low, cover pot and simmer vegetables till fork tender, about 25 minutes.
4. Meanwhile, cut cabbage into 5 or 6 sections. Remove cooked vegetables to a serving dish and place sections of cabbage into the cooking liquid. Bring to a boil, then reduce heat and simmer, covered, for about 5 minutes or until cabbage has softened. Remove cabbage to serving dish. Dot vegetables and cabbage with a little butter and season with salt.
5. Slice off fatty layer from corned beef and slice into 1" slices. Serve with cabbage, carrots, and potatoes with butter, salt, and pepper on the side.

• 4 pounds corned beef brisket
• 1 cup brown sugar
• 1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness)
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