This corned beef recipe is slow cooked in Guinness beer until fall-apart tender, served over whipped mashed potatoes with Guinness gravy and caramelized cabbage on the side. You'll also love my Irish Beef Stew with Guinness Recipe.
Corned Beef and Cabbage Recipe with Guinness Gravy
This is sort of a long recipe, my friends, but you know what? It is seriously worth it. I'm posting this one early this year, long enough before St. Patrick's Day so that you can have an option outside of the traditional corned beef and cabbage recipe you might have every year.
Don't get me wrong!
There is absolutely NOTHING wrong with traditional corned beef and cabbage, but every now and then, we like something different.
Know what I mean?
We're using all the same ingredients, with a few more tossed in - you know, chili peppers! Habanero! Jalapeno! The good stuff - along with Guinness Beer. Cooking the corned beef low and slow in Guinness beer infuses the beef with immense flavor and tenderness, and it will also form your freakishly delicious gravy for your topping.
OH. MY. GOODNESS. DANG. Guinness Gravy.
Bust out your Dutch Oven for this recipe. If you don't have one, any oven safe pot will do, as long as it is large enough to hold the ingredients.
You can also make this in your slow cooker or crock pot, but it takes 8-10 hours for that method, whereas this was ready in 4 hours, and it was finger shredding tender.
It pulls right apart with your fingers, so be careful cutting it. Melts in your mouth.
Let's get cooking!
How to Make Corned Beef with Guinness Gravy - the Recipe Method
- Preheat oven to 300 degrees.
- Rinse the corned beef thoroughly. It will be pretty darned salty. You can discard the seasoning packet it comes with. Not needed for this recipe. No way! Pat it dry and set aside.
- Heat the olive oil a Dutch Oven or a wide-large pot to medium heat.
- Add peppers, celery and onion. Cook about 6 minutes to soften, stirring here and there.
- Add garlic and cook another minute.
- Whisk together the Guinness with the mustard and honey.
- Add corned beef to the Dutch Oven along with the beer mixture. Bring to a quick boil then reduce heat to simmer about 5 minutes. Cover and transfer to the oven.
- Cook for 4 hours, flipping the corned beef once about half way through.
- Remove from heat. Stick a fork in the corned beef and test for tenderness. You should be able to pop the fork right in there. If it isn’t tender enough for you, bake it another 30 minutes or so. It should be SUPER TENDER at this point.
- Remove the beef and rest a few minutes while you make your gravy.
- For the gravy, strain out the liquids into a separate bowl. You should have about 1 cup. Discard the solids.
- Heat the empty Dutch Oven back to medium heat on the stove and add butter. Melt.
- Swirl in the flour and stir to form a roux. Cook a couple minutes to brown nicely. Add the strained juices from the corned beef and reduce heat to a simmer. Stir often to thicken the gravy. It is SO GOOD!
- Slice the corned beef against the grain and serve over mashed potatoes, then top with your spicy Guinness gravy, and Caramelized Cabbage on the side. Here is a Cheesy Garlic Mashed Potatoes Recipe to consider. Or just use your favorite recipe.
Caramelized Cabbage Recipe Cooking Directions
- Heat a large pan to medium heat. A good stainless steel pan here is ideal.
- Add oil and heat. Add cabbage, onion and jalapeno peppers. Cook about 8 minutes to brown it all up, stirring frequently. You will form a lot of brown bits at the bottom of the pan. This is a good thing.
- Hit it with your white wine and let it reduce. Scrape up the bits from the bottom of the pan and stir. You may need to do this frequently.
- Reduce heat to medium-low and cook for 40 minutes, scraping up bits from the bottom and stirring often. You can also add the sugar about 20 minutes through and stir to speed along the caramelization.
- When everything is nice and brown, add balsamic vinegar and stir. Cook for 5 minutes.
- Remove from heat and set into a serving dish. Squeeze a bit of lemon juice over the top and serve with extra lemon wedges.
Boom! Done! Your fall-apart tender corned beef is ready to serve. Set slices onto a bed of your favorite mashed potatoes, then top with the Guinness gravy. Serve the caramelized cabbage on the side. You will LOVE this recipe.
Heat Factor
The key to the overall spice level is the addition of two habanero peppers. You won't get any blazing heat here, as there are so many other ingredients and they're strained out at the end, but if you think the habanero heat will be too much for you, consider other milder peppers, like serrano or jalapeno peppers.
Patty's Perspective
It's so cool to enjoy such a unique take on corned beef. It was very juicy and tender. It was a perfect pairing with mashed potatoes for this Midwestern meat and potatoes girl. And I have two words for you. "Guinness Gravy!"
Try Some of My Other Popular Corned Beef Recipes
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! -- Mike H.
Guinness Corned Beef and Cabbage Recipe (with Guinness Gravy)
Ingredients
- 1 bell pepper chopped
- 2 habanero peppers chopped (optional, for a spicy version)
- 1 stalk celery chopped
- 1 large onion chopped
- 4 cloves garlic chopped
- 2 tablespoons olive oil
- 3 pound corned beef brisket
- 2 bottles Guinness beer enough to almost cover the beef
- 3-4 tablespoons spicy mustard I used our Homemade Habanero-Horseradish Mustard
- 2 tablespoons honey
- 1 tablespoon butter
- 1 tablespoon flour
- 2 pounds prepared mashed potatoes for serving - use your favorite recipe
FOR THE CARAMELIZED CABBAGE
- 2 tablespoons olive oil
- ½ head medium sized cabbage shredded
- 1 white onion chopped
- 2 jalapeno peppers chopped into rings
- ¼ cup white wine
- 1 teaspoon sugar
- Water as needed
- ¼ cup balsamic vinegar
- Lemon for serving
Instructions
- Preheat oven to 300 degrees F (150 C).
- Rinse the corned beef thoroughly. It will be pretty darned salty. You can discard the seasoning packet it comes with. Not needed for this recipe. Pat it dry and set aside.
- Heat the olive oil in a Dutch Oven or a wide-large pot to medium heat.
- Add peppers, celery and onion. Cook 5 minutes to soften.
- Add garlic and cook another minute.
- Whisk together the Guinness with the mustard and honey.
- Add corned beef to the Dutch Oven along with the beer mixture. Bring to a quick boil then reduce heat to simmer 5 minutes. Cover and transfer to the oven.
- Cook for 4 hours, flipping the corned beef once about half way through.
- Remove from heat. Stick a fork in the corned beef and test for tenderness. You should be able to pop the fork right in there. If it isn’t tender enough for you, bake it another 30 minutes or so. It should be SUPER TENDER at this point.
- Remove the beef and rest a few minutes while you make your gravy.
- For the gravy, strain out the liquids into a separate bowl. You should have about 1 cup. Discard the solids.
- Heat the empty Dutch Oven back to medium heat on the stove and add butter. Melt.
- Swirl in the flour and stir to form a roux. Cook a couple minutes to brown nicely. Add the strained juices from the corned beef and reduce heat to a simmer. Stir often to thicken the gravy. It is SO GOOD!
- Slice the corned beef against the grain and serve over prepared mashed potatoes, then top with your spicy Guinness gravy, and Caramelized Cabbage on the side.
Caramelized Cabbage Recipe Cooking Directions
- Heat a large pan to medium heat. A good stainless steel pan here is ideal.
- Add oil and heat. Add cabbage, onion and jalapeno peppers. Cook 8 minutes to brown it all up, stirring frequently. You will form a lot of brown bits at the bottom of the pan. This is a good thing.
- Add white wine and let it reduce. Scrape up the bits from the bottom of the pan and stir. You may need to do this frequently.
- Reduce heat to medium-low and cook for 40 minutes, scraping up bits from the bottom and stirring often. You can also add the sugar about 20 minutes through and stir to speed along the caramelization.
- When everything is nice and brown, add balsamic vinegar and stir. Cook for 5 minutes.
- Remove from heat and set into a serving dish. Squeeze a bit of lemon juice over the top and serve with extra lemon wedges.
Nutrition Information
NOTE: This recipe was updated on 3/15/23 to include new information and photos. It was originally published on 3/4/16.
MICHAEL COFFEL says
great idea!! never thought to use heat in my corned beef and potatoes( not telling wife she dont go off traditional recipes, good thing i cook) will make some great gravy and potatoes. will let ya know how it goes, if she dont kill me. lol
Mike H. says
LOL Let me know. Have fun!
Michael Hart says
Hi Mike. I can’t find your horseradish mustard recipe on your site. Could you help me or send me a link?
Mike Hultquist says
Here you go, Michael. Horseradish Sauce: https://www.chilipeppermadness.com/recipes/horseradish-sauce/
MICHAEL COFFEL says
dang that looks good!
Mike H. says
Enjoy!
Steve Gardner says
Hi Mike, once again your recipe is over the top delicious! I made this last night and wish I could share a pic with you! the beef turned out so delicious (started w/ a Costco corned beef, soaked for 24 hours).
I used 2 16 oz cans of Guinness, so I doubled the roux and ended up w/ extra gravy (Yay).
Also, I served it w/ a version of Colcannon. This was mashed potatoes with leeks and lacinato kale that I slow cooked in butter and olive oil and later added milk before mixing w/ the potatoes.
All so very delicious. thanks again!
Mike Hultquist says
Boom! Glad you like it, Steve! I make this every year! Making it as we speak! I just love it. Perfect every time.
Mike says
What temperature is the oven set to?
Mike Hultquist says
Mike, it is 300 degrees F (150 C). The exact steps and information are in the recipe card at the bottom of the post. Enjoy.
Lonnie says
Mike,
I can hardly wait to make this, your the best.
Thanks Lonnie
Mike Hultquist says
Thanks so much, Lonnie! I hope you love it as much as we do!
Chris says
I've made this a couple of times and really like it. But I can't find the recipe for Homemade Habanero-Horseradish Mustard anywhere on your website. Could you sent it to me? Also, how long would you suggest for cooking in a slow cooker ?
Mike Hultquist says
Glad you like it, Chris! You can use this mustard recipe, but add in a tablespoon of prepared horseradish: https://www.chilipeppermadness.com/chili-pepper-recipes/sauces/homemade-habanero-mustard/
Jake MacZ says
I made this today. The beef turned out great (~6 hours) in a crock pot on high, The liquid remaining in the pot is about a 1.25 quart and has somewhat of an acrid taste to it. I used regular mustard and honey but no habanero peppers. I'm hoping that I can add some additional honey to the broth tomorrow when I attempt to make the gravy for Sunday dinner. The corned beef is awesome!
Mike Hultquist says
Not sure where the acrid taste came from, Jake, unless something burned, which seems very odd. Sorry to hear. I've never had an issue like this. Hopefully you can balance that out for the gravy. Glad you enjoyed the corned beef.
Deven Meldgaard says
This is such a great recipe!
The beef; tender and flavorful.
The gravy; rich, deliciousness, like I want to put this on everything.
Cabbage; yes please, the flavor profile from this is incredible.
Corned beef haters of my household have been converted- I highly recommend this recipe!
Mike Hultquist says
Outstanding! Glad everyone enjoyed it, Deven! So great to hear! Thank you for sharing.
Janet Savage says
This is by far the best corned beef recipe I’ve ever made. It’s my go-to every year! The Guinness gravy is sooooo amazing!
Mike Hultquist says
Yes!! Thanks, Janet! I made it again this year for friends - it one of our favorites too! The gravy makes it.
Kevin Looker says
Outstanding!
Mike Hultquist says
Thanks, Kevin! I appreciate it! =)
Chad says
The definition of 5 stars. Thanks so much for this recipe. I used 5 habaneros to spice it up and wow that gravy was good.
Mike H. says
Thanks, Chad!