Drunken Corned Beef


"Boiling the corned beef in Guiness imparts a unique and delicious flavor. While it takes some time to cook, this recipe is exceptionally easy."
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Original recipe yields 5 servings

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  1. Remove brisket from package and place in large stew pot, fat side up. Do not rise brisket first, as juices in package impart flavor.
  2. Add onion, carrots, celery and garlic, all corsely chopped (these are for seasoning, and should not be eaten).
  3. Add beer and the contents of the spice packet, bay leaf and additional peppercorns if desired.
  4. Add water until entire brisket is covered. Bring to a low boil.
  5. Cover and allow to simmer for 3.5 hours (or 30 min for each half pound). Take off heat and allow to sit in broth another 20 min.
  6. Place on platter, cut in thin slices against the grain. Serve with horseradish sauce or mustard. (Do NOT serve any of the vegitables added to the broth for flavor).
  7. If desired, take small white potatos, carrots, and cored and sliced cabbage, and boil in broth for 20 minutes to serve with main dish.


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