Go Back
–+ servings
Corned Beef served with roasted potatoes, carrots, and cabbage.

Guinness Brown Sugar Glazed Corned Beef

Guinness Brown Sugar Glazed Corned Beef - the sweet malty glaze gives this roasted corned beef a distinctive flavor and appearance.
Author : Linda Ooi
Course : Main Dish
Cuisine : American, Irish, Western
Keyword : guinness brown sugar glazed corned beef, guinness corned beef, roasted corned beef
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings : 6
Calories : 728kcal

Ingredients
  

  • 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

Instructions
 

  • 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.
  • Reheat glaze over the stove until it comes to boil. If it is too watery, boil to thicken. If it is too thick, add 1 to 2 tablespoons water to thin it out slightly.
  • Slice corned beef against the grain and brush with reheated glaze. Serve with roasted vegetables.

Nutrition

Calories: 728kcal
Tried this recipe?Mention @RotiNRice or tag #RotiNRice