Guinness Corned Beef

That’s right, it is Saint Patrick’s Day again! Time for green beer (oh, wait this is AleMeals, no goddamn green beer) and corned beef. But, we want great corned beef, not some great hunk of flesh out of a package. Corned beef should a rich and flavorful, not just some boiled meat with too much salt.  This week, we make a corned beef from brisket to swimming in cabbage with Guinness Extra Stout. The entire process requires six days of corning, and 4 hours of cooking. You will be amazing how easy corning is, and think corned elk roast or beef London broil.

Corned Beef? I don’t see any corn

The term “corned’ comes from putting meat in a large crock and covering it with large kernels of rock salt, which were referred to as “corns of salt”. The salt preserved the beef, which you can imagine was valuable before refrigeration. The word “corned” has been in the English language since the 9th century.

Guinness Corned Beef

Prep Time: 1 hour

Cook Time: 4 hours

Total Time: 5 hours


  • 1 5 lbs. beef brisket with most of the fat cap removed
    For the Brine
  • 16 oz. Guinness Extra Stout
  • 1½ cups kosher salt
  • 1/3 cup brown sugar
  • 4 tsp pink salt (sodium nitrite), optional
  • 4 cloves garlic, minced
  • 4 TBSP spicy pickling spice
    For the Corned Beef
  • 16 oz. Guinness Extra Stout
  • 2 large carrots, chopped
  • 5 medium golden potatoes, roughly chopped
  • 1 small head red cabbage, sliced


    For Corning the Brisket
  1. In pot large enough to hold brisket, combine 1 gallon of water and Guinness Extra Stout with kosher salt, sugar, sodium nitrite, garlic and pickling spice
  2. Bring to a simmer, stirring until salt and sugar are dissolved
  3. Remove from heat and let cool to room temperature, then refrigerate until chilled
  4. Transfer brine to 2 gallon freezer bag (double bag, trust you'll want to double bag)
  5. Place brisket in brine
  6. Refrigerate for 6 days
  7. Remove brisket from brine and rinse thoroughly
    Making the Guinness Corned Beef
  1. Place the corned brisket and Guinness Stout into a large along with enough water to cover
  2. Cover and set on a low simmer for 2½ hours
  3. After 2½ hours add the cabbage, carrots, and potatoes
  4. Return to a simmer and cook covered for 1 hour
  5. Remove from the heat and serve immediately

Brisket after 7 days of corning
Brisket after 7 days of corning
Guinness Corned Beef on the platter
Guinness Corned Beef on the platter