Guinness Braised Corned Beef
Sit down to a dinner of tender, slow oven-cooked Guinness Braised Corned Beef. Makes the perfect addition to your St. Patrick’s Day dinner!
By Girl In The Little Red Kitchen
For years I used to boil my corned beef for hours until it was tender, just the way my mom would cook it. Until I realized that braising your corned beef in the oven was the way to go.
For starters it takes significantly less time than boiling and you can impart more flavor into the meat than just boiling water. Not to mention this is a set it and forget it situation! To make it a little more festive and “Irish” I went ahead and braised it with a good amount of Guinness which seeps into the beef as it cooks for a nice malty, bready taste. In the final moments the corned beef is topped with a spicy brown sugar mustard for a glaze that’s simply irresistible. I of course couldn’t resist tossing my Jewish roots just a little into the mix and added some potatoes to the pot as it cooked – our traditional way of cooking a brisket!
Pair it with some braised cabbage and dinner is good to go! Bonus, I highly suggest using the braising liquid from the corned beef to cook the cabbage!