Corned beef braised in Guinness beer, brown sugar and sauerkraut….what could be wrong with that combination? I think absolutely nothing at all! Several years ago I was looking for a recipe for corned beef and came across one online that braised the brisket in Guinness beer, brown sugar and fresh cabbage. I liked the idea of the Guinness beer and brown sugar but felt sauerkraut might be a better option than cabbage. I have always liked the flavor the sauerkraut added to a Rueben sandwich, so I thought it would be perfect for the braising liquid. It was a great success; this is by far the best corned beef I have ever had.
I served it on a bed of sauerkraut with roasted carrots and potatoes. I prefer to do the vegetables separately so they don’t get too soft, and I really like roasting them for an added caramelized flavor. If you prefer to cook the potatoes and carrots in with the corned beef, add them at the half way point — about 2 hours into the braising process.
The mustard sauce came from Bobby Flay’s Spice-Rubbed Corned Beef with Mustard-Honey-Horseradish Sauce. A few weeks ago I was paging through the March 2015 Food Network magazine where I found the recipe.
So, here you have my take on a non-traditional, half-Irish, half-German way to cook corned beef.
Original post date: 3-31-15
Guinness Corned Beef
Print recipeIngredients
- 4 to 5 Pound Corned Beef (discard spice packet)
- 1 Can (14.9 oz.) Guinness Draught Beer
- 1/2 Cup Brown Sugar
- 1 Quart Sauerkraut
- 1/2 Cup Dijon Mustard
- 1/2 Cup Whole-grain Mustard
- 1/2 Cup Honey
- 1/4 Cup Prepared Horseradish
- 1 Pinch Salt
- 1 Pinch Black Pepper
Directions
|
Preheat oven to 300 degrees. Mix together Guinness beer, brown sugar and sauerkraut with juice in a dutch oven. |  |
|
Remove corned beef from package and rinse. Add corned beef fat side up to dutch oven, cover and place in preheated oven for 4 to 4 1/2 hours. |  |
|
After 4 to 4 1/2 hours check corned beef for doneness. Corned beef should be very tender. |  |
|
Remove corned beef from dutch oven and cover with foil. Allow corned beef to rest for at least 20 minutes. |  |
|
Make mustard sauce. Whisk together the Dijon mustard, whole-grain mustard, honey, prepared horseradish, salt & black pepper and set aside. |  |
|
Remove fat from the top of the corned beef by scraping with a fork or knife. |  |
|
Slice corned beef into 1 inch slices, serve on a bed of the sauerkraut it cooked in and drizzle with the mustard sauce. |  |
