Our Guinness Braised Corned Beef is rendered to perfect tenderness in the Instant Pot and then quickly broiled to melt and crisp the fat cap. Served up with braised cabbage and Traditional Irish Colcannon straight from our family recipe archives.
This dark Irish Stout is the perfect match for this brisket. The flavor screams and it comes together quickly in the IP. You can also cook this in a Dutch oven or slow cooker for 6-8 hours (depending on this size) but IP makes it so much faster and sometimes we just need a meal to be fast, this was one of those days!
Tips for making the best corned beef brisket
Buy the best cut of beef possible: This is often overlooked as folks look for the best deal, and I totally get it. But sometimes when quality is sacrificed for cost the meal suffers. The cut of meat is everything, even in “cheap cuts” still invest in the best you can source.
When choosing the best cut of corned beef, look for a deep red color that’s well marbled. Avoid anything that’s dull or gray in color which suggests its been sitting in a cooler for too long. You’ll also want to make sure there is a nice fat cap which adds flavor and self bastes as it cooks. Be sure to take into account that meat does shrink as it cooks so purchase ample portions.
Types of Brisket Cuts
Brisket comes from the breast section of the cow, a boneless cut from under the first five ribs. A typical full-sized brisket will weigh in between 8-12 pounds and is about 12-20 inches long, and 12 inches wide. Your butcher will gladly cut a larger piece down to a smaller size.
- Point Cut: Triangular in shape, has the most flavor and a larger composition of fat running through it than the flat cut.
- Flat Cut: More rectangular in shape, the fat layer runs predominantly along the underside.
A modestly priced cut of beef, that responds well to long, slow cooking, which makes it perfect for braising. Of course, it‘s also perfect, for grilling, smoking, the slow cooker, and the Instant Pot.
Bring on the Guinness Draught Stout!
This fabulous nitrogenated stout is deeply flavored and has very subtle hints of coffee and chocolate. Balanced with bitter-sweet, roasted notes. Perfect for infusing the meat with flavor while keeping it moist.
Don't forget the spice!
You are welcome to use the spice packet that comes with your corned beef. However, if you want to boost the flavor a little more than toss in some of your other favorite spices.
- bay leaves
- mustard seeds
- crushed garlic
How to Slice Corned Beef Brisket
Use a carving knife (or Chef’s knife) to slice the meat across the grain. Starting at the lean end set the knife so that the blade makes a right angle to the grain of the meat and cut into thin slices. Continue working your way toward the fattier end and plate or place cut meat onto a warmed serving platter.
How to Make Oven Braised Corned Beef
You can easily make this in the oven too!
Preheat your oven to 275°F/135° layer the ingredients as stated into a heavy-bottomed Dutch oven or pan wrap the top of the pot tightly with heavy-duty foil then place the lid on top. Bake for 4 hours, pull and check for tenderness. it should be done within that time but depends on the cut itself you may need an additional hour or so. After it’s tender then you can place it on a sheet pan and broil it to crisp up the top side, about 5 minutes. Pull from the oven, tent with foil and allow it to sit for 15 minutes to rest. The slice and serve
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How to Make Guinness Braised Corned Beef
Our Guinness Braised Corned Beef is rendered to perfect tenderness in the Instant Pot and then quickly broiled to melt and crisp the fat cap.
- 1 large yellow onion, sliced
- 4 lb corned beef brisket w seasoning packet, flat cut
- 4 cloves garlic, smashed
- 1 bottle (11.2 oz/317 grams) Guinness Draught Stout, or sub lager style beer
Slice onion and layer in the bottom of Instant Pot then set the corned beef brisket on top of the layered onions. Toss in the garlic and cover the top of your brisket with the seasoning packet and then pour in the stout.
Seal lid and set the unit to HIGH pressure for 85 minutes. Let pressure release naturally for 20 minutes, then manually release the remaining pressure. Remove corned beef and place on a tray cover with foil. Turn on the Broiler once the broiler is ready pop the brisket into the oven and broil for about 5 minutes keeping a watchful eye! Broil until topside crisps, remove from oven and allow to sit tented in foil for 15 minutes, then slice and serve.
- Prep time is approximate.
- You can use a combination of any of the above spices mentioned and/or your pickling packet.
- Store corned beef tightly wrapped in fridge 3-4 days, but it probably won't last that long.