This classic Irish-American dish is traditionally boiled with cabbage, but if you want the most flavorful, tender corned beef, there’s a better way. This baked corned beef is topped with mustard and brown sugar and braised in Guinness. Serve it with mashed potatoes and sautéed cabbage for a complete St. Patrick’s Day meal.
- 1 4- pound corned beef brisket (with seasoning packet)
- 1 cup Guinness or other stout
- 2 tablespoons dark brown sugar
- 2 tablespoon whole grain mustard
Soak the meat. Preheat your oven to 325˚F and while it heats, soak your corned beef in cold water. This helps remove the excess salt.If your water gets super cloudy after a few minutes, change out the water and continue soaking for a total of 15 minutes.Drain the water and pat the corned beef dry. Season the roast. Place corned beef in a baking dish and add Guinness to the pan. Then, in a small bowl, mix the seasoning packet with brown sugar and mustard. Rub this onto the top of the corned beef (fat side up).
Bake the corned beef. Cover the pan - with a lid or with aluminum foil - and bake for 4 hours*. During the final 30 minutes of baking, remove the lid to allow the seasoning to brown.Remove from the oven and allow the corned beef to rest on a cutting board for about 10 minutes before slicing.
*If your corned beef is larger or smaller than 4 pounds, cook for 1 hour per pound.
Calories: 585kcal Carbohydrates: 4g Protein: 42g Fat: 42g Cholesterol: 153mg Sodium: 3492mg Fiber: 0.2g Sugar: 3g Vitamin C: 77mg