This Guinness Brown Sugar Glazed Corned Beef is a must-try. The sweet malty glaze gives this roasted corned beef its distinctive flavor and appearance.
St Patrick’s Day is just around the corner and corned beef can be found at almost every grocery store. The prices are also the best this one week before the holiday. Whether or not you are Irish, corned beef and cabbage is on the menu. Don’t miss out! Make it a Guinness Brown Sugar Glazed Corned Beef this year. That’s what we are having for St Patrick’s Day on March 17th and it is a good one! 😉
Corned Beef and Cabbage
Preparing this tasty dish is not difficult using cured beef from the grocery store. Most people will either pressure cook, slow cook, or roast the brisket with the spice packet that comes with it. The challenge comes with putting on additional flavorings and perhaps changing the method of preparation. For years I have been preparing this fail proof Slow Cooker Corned Beef and Cabbage which takes about 10 hours to cook. When I am short on time, I simply cook it in the pressure cooker. In 2015, I decided to do something different and so I made this Roasted Corned Beef and Cabbage which was very successful. I have to say that I like the roasted version much better.
Guinness Brown Sugar Glazed Corned Beef
After preparing the roasted version for 3 years, I need a new recipe. There are several recipes out there using Guinness stout and I figured it would be fun to use it in this year’s dish. Most recipes use the stout as a stewing liquid to infuse the meat with it. I decided I wanted a glaze instead and so I set about testing this recipe. I am very happy to say that this is my first try and I really like the results. The guys are happy too. 🙂
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- 3 lbs point cut corned beef brisket (trim off excessive fat) (1.4 kg)
- 1 bottle Guinness stout (11.2 oz/330 ml)
- ½ cup brown sugar (90g)
- 1 packet spice mix included with corned beef
- 1½ lbs baby potatoes (scrubbed and cut into bite size pieces) (675g)
- 2 large carrots (peeled and cut into chunks)
- ½ head cabbage (cut into 4 wedges) (1 lb/450g)
- ½ tsp salt
- ¼ tsp ground pepper
- 2 tbsp vegetable oil
- Rinse corned beef well with cold water and pat dry with paper towels. Place on a wire rack in a large baking pan with fat side down.
- Combine stout, brown sugar, and spice mix in a medium saucepan. Bring to a boil over medium heat. Simmer until glaze is thick and syrupy, about 15 minutes. Allow glaze to cool slightly.
- Brush glaze onto the lean side of corned beef brisket. Then flip and brush the glaze onto the fat side.
- Fill roasting pan with water. Cover pan completely with aluminum foil. Roast in a preheated 325°F (165°C) oven for 2 hours 15 minutes.
- After 2 hours, increase the oven temperature to 375˚F (190˚C) and prepare the vegetables.
- Place baby potatoes and carrots in a roasting pan. Sprinkle salt and pepper and drizzle vegetable oil over the vegetables. Reserve some salt and vegetable oil for cabbage. Mix well with your hands or a spatula. Place roasting pan in the oven.
- Sprinkle little remaining salt and drizzle remaining vegetable oil over cabbage. Sear cabbage in a fry pan for 2 minutes on each side.
- Remove corned beef brisket from oven. Carefully peel aluminum foil covering roasting pan away from you as hot steam will be released.
- Brush more glaze onto both sides of corned beef brisket. Transfer seared cabbage wedges onto the same rack. Return corned beef brisket uncovered to the oven.
- Continue to roast for another 30 minutes or until corned beef brisket and vegetables are tender.
- Remove both corned beef and vegetables from oven. Tent with foil and allow beef to rest for 10 minutes. Heat up remaining glaze.
- Slice corned beef against the grain and brush with remaining glaze. Serve with roasted vegetables.
Corned beef is usually serve with Cream Style Horseradish but my favorite is this Lakeshore Strong Irish Mustard. Either way it is going to be delicious. This Corned Beef is very flavorful especially with that amazing glaze. It needs little else in terms of sauce and dip.