Drunken Corned Beef recipe

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Ingredients

3 ½ pounds corned beef brisket with spice packet
2 (12 fluid ounce) cans or bottles dark beer (such as Guinness®)
1 sweet onion (such as Vidalia®), coarsely chopped
4 ribs celery, leaves included, coarsely chopped
2 carrots, coarsely chopped
3 large cloves garlic
1 teaspoon whole black peppercorns
3 bay leaves
water to cover

Nutrition Info

445.7 calories
carbohydrate: 14.4 g
cholesterol: 136 mg
fat: 26.6 g
fiber: 2.2 g
protein: 26.9 g
saturatedFat: 8.9 g
servingSize: -
sodium: 1642.2 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place brisket fat-side up in a large stockpot, along with spice packet and any juices remaining in packaging. Add beer, onion, celery, carrots, garlic, peppercorns, bay leaves, and water to cover, bring to a low boil over medium-low heat. Cover and simmer for 3 1/2 hours. Remove from heat, and let meat rest in cooking liquid, about 20 minutes more.

  2. Transfer brisket to platter, cut into thin slices across the grain.

Recipe Yield

1 3 1/2-pound brisket

Recipe Note

Boiling the corned beef in Guinness® beer imparts a unique and delicious flavor. While it takes some time to cook, this recipe is exceptionally easy. Serve with horseradish sauce or mustard.

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