Dutch Oven Corned Beef with Guinness Beer

I have been making this Dutch oven corned beef recipe with Guinness beer and veggies for a decade, and it never fails to impress everyone. It takes just 15 minutes to prepare it, and after that, I let it slowly braise until tender and full of flavor. The beef brisket absorbs all the savory juices and aromatic seasoning from the rich, umami broth, resulting in perfectly sliceable brisket and veggies that are the definition of a cozy, homemade meal that brings everyone together.

One of the most fond memories of NYC is the deli shops and all the delicious sandwich options I had, among all those corned beef sandwiches, which were and always will be my favorites. This slow-cooker corned beef recipe has always been a reader favorite, with tens of thousands of people making it on St. Patrick’s Day. If you don’t have access to buy corned beef, you can make your own with my corned beef brine recipe!

The deeply flavorful home-cooked meal always turns out incredibly good and wins everyone’s hearts at the dinner table. I am a huge fan of spending minimal time in the kitchen and getting such a fabulous meal with almost no effort. The fact that the veggies are cooked alongside the meat is another aspect I thought through, so I don’t have to cook the side dishes separately. This is the ideal comforting weeknight meal, but it’s also so good-tasting that it’s suitable for special occasions as well.

Why you will love this recipe 

• Because St. Patrick’s Day is coming: You don’t have to be Irish to delect yourself with corned beef and cabbage on this day, it’s just a delicious tradition indeed.
• It’s fast to prepare: It only takes me 10 to 15 minutes to prepare this meal, and then I just cook it for the rest of the time. The only things I have to do are check the liquid level and turn it over.
• Leftovers: I like to make an extra-large brisket so I can have leftovers to make homemade corned beef sandwiches the next day. I could also make my hubby’s favorite dish, corned beef hash, topped with eggs. 
• It comes with side dishes: This meal already has hearty side dishes, so I don’t even have to worry about making anything else. Although I do serve it with bread and dessert.

What you will need

• Meat: I use an organic flat or point cut corned beef brisket. 
• Vegetables: The green cabbage I use is also organic, and I choose one that is heavy according to its size, with tightly sealed leaves. I also choose organic carrots and red potatoes, cut into the same-size chunks. Use pearl onions to provide a mild, sweet onion taste while still holding their shape. That way, people who love onions (like me) can get a bite of one. Crushed garlic cloves maximize flavor in the meat and broth as they cook for extended periods.
• Wet ingredients: I use 2 bottles of Guinness Beer to tenderize the meat and add a rich, earthy flavor. It adds complexity to the broth, cutting through the fatty, saucy richness while infusing it with savory flavor. Worcestershire sauce is added to deepen the umami taste to complement the beef. I also add a bit of low-salt beef stock as needed to keep the liquid level steady as it cooks, adding richer flavor. 
• Seasonings: The seasoning I use for this meat is the corned beef rub that I make myself. The corned beef packages come with their own, but I get my meat at the butcher shop, and they don’t have that. I have a recipe for this in the Expert Tip section. I do add a few bay leaves as well, to balance the elevated salt content of the corned beef while adding a hint of herbal flavor.

How to make 

Preheat the oven: First, I preheat the oven to 350 degrees F. 

Prep the meat: Then, I put the onions at the bottom of the Dutch oven, dry the brisket with paper towels, and place it on top of the onions before rubbing it with the dry rub. 

Cook the brisket: Now, I pour the beer and beef stock into the pot, making sure they reach the top of the meat. Covering it with the lid, I place the Dutch oven in the preheated oven for 1 hour. Then, I turn the oven down to 300 degrees D and cook it for 2 more hours. This is when I check the liquid level. 

Check the liquid level: If it cooks down too low, I add some broth to stop it from scorching. It should have just enough water to cook for another 2 hours, but I don’t cover the meat. 

Add the vegetables: Next, I turn the meat over and place the carrots and potatoes into the pot around the meat. I sprinkle them with salt and pepper as needed and cook for 40-50 minutes 

Add the cabbage: Finally, I add the cabbage to the pot and cook it for 20-30 more minutes, or until it’s fork-tender. 

Let it rest: After 15 minutes, it is ready to serve. Remember to slice it against the grain. 

Expert tip

Adding the vegetables later

I am a perfectionist when it comes to my recipe and getting the right texture. For this corned beef recipe, I highly recommend adding the veggies later in the process. If you add them from the start, they will be overcooked and mushy, as they need less time than the meat. I prefer to prep mine, keep the potatoes and carrots in water so they don’t turn grey, and add them towards the end of the cooking time. I cook them for 40-50 minutes, then add the cabbage and cook for another 20-30 minutes.

More tips to consider:

• Rinse the corned beef thoroughly before cooking to remove excess salt from the brining process.
• Don’t cut the vegetables too small, or they will get too soft. 
• Cook it low and slow for tender and juicy meat.
• Be sure to check the liquid level after 3 hours so it doesn’t scorch.   
• Let the meat rest for 15 minutes so the juices can be reabsorbed.
• Cut the corned beef across the grain for tender slices, as this shortens the muscle fibers. 

Recipe variations and add-ins:

• Other vegetables: In addition to potatoes and carrots, I sometimes add large chunks of mushrooms, turnips, sweet potatoes, squash, cauliflower, and broccoli.
• Different meat: It can also be substituted for a chuck roast, which is considered the “poor man’s brisket.” Another good choice is the smoked turkey, which is salty, savory, and tender. 
• Sweeter meat: To add some sweetness and a caramelized coating, I sometimes add some brown sugar to the rub. 
• Hot and spicy: Alternatively, when I want to give the food a kick of heat, I add some of my homemade Cajun seasoning. 
• Flavorings of my own: It is always fun to use my own mixture of herbs and spices in the rub when I am feeling like doing something different. For example, I can give it an Italian seasoning flavor with sage, rosemary, parsley, basil, and thyme, or make it taste like ranch seasoning using my homemade ranch seasoning mix.  

Serving suggestions:

This is the perfect comfort food for St. Patrick’s Day. It serves about 6 people and practically cooks itself in the Dutch oven. A few essential steps I take before serving it, I let it rest for 15 minutes after cooking, and slice the meat across the grain. It has carrots and potatoes, so I just serve it with some bread to soak up the succulent broth. My 30-minute dinner rolls are fast and easy to make, soft and fluffy, and made with just a few ingredients. I make sure everyone gets a couple of these. 

One thing about St. Patrick’s Day, I have a lot of delicious desserts I can make! This mint chocolate cake is one of my favorites because it is minty, has creamy frosting, chocolate ganache, chocolate chips, and homemade chocolate whipped cream, and it looks like it was made by a famous bakery! For something a little boozy, my Baileys cheesecake is a rich, decadent treat featuring Baileys Irish Cream, and it pairs so well with a cup of Irish coffee.

How to store leftovers:

• Refrigerate: Leftovers can be stored in an airtight container for 3 to 4 days in the refrigerator.   
• Freezing: To freeze, I pack it all in a freezer bag, and it will stay fresh for 3 months.   
• Defrost: Before serving them, I thaw leftovers in the fridge overnight. 
• Reheating: I reheat leftovers in the oven for 10 to 15 minutes at 350 degrees F.  

Frequently asked questions

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