Guinness Corned Beef – it’s what’s for Dinner

March 11, 2010

Guinness Corned Beef

Yield: 4 Servings

•    4 lbs Corned Beef
•    1 cup brown sugar
•    1 bottle Guinness Irish Stout
•    8 oz. carrots cut into chunks
•    1 medium head of cabbage cut into wedges
•    8 small white onions
•    8 oz. turnip, cut into chunks
•    8-12 Yukon Gold potatoes

Preheat oven to 300 degrees. Rinse corned beef completely and pat dry. Place the corned beef on a rack in a roasting pan or Dutch oven. Coat the entire corned beef by gently pouring a bottle of Guinness Stout over beef. Once coated in brown sugar and stout, cover corned beef and place in preheated oven. Bake for 2.5 hours. During the last hour, add the vegetables into roasting pan to desired amount.


  1. What is the third ingredient? It seems to say just 1 cup?? Otherwise, this recipe sounds awesome and something I’ll likely try next week!

    • Thank you for catching that Maria! We fixed it!

  2. Do you mix the brown sugar and beer together first and then pour the mixture over the beef?

    • Don’t mix the brown sugar with the Guinness first. Make sure you coat the entire corned beef with the brown sugar first. Then slowly pour the Guinness over the brown sugar! You will not be disappointed.

  3. I’ve never cooked a corned beef. How do I know if it is done? Should it be a certain temperature? The recipe sounds delish! Thanks!

    • Cook it at 300 degrees for 2.5 hours. The meat will basically fall apart when it’s done!

  4. Can this be modified for crockpot cooking??

    • Absolutely! Corned Beef cooks beautifully in a crock pot!

  5. Do you cover corned beef? When you add vegetables, do you add more liquid?

    • Yes. Cover the corned beef after you coat it with the brown sugar and Guinness. You do not need to add more liquid.

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