Guiness Corned Beef with Potatoes and Brussel Sprouts

Guiness Corned Beef with Potatoes and Brussel Sprouts

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I love this Irish inspired dish! Tenders slices Guiness braised corned beef wirh roasted creamer potatoes and caramelized Brussel sprouts. Nuff said... enjoy!

  • Prep Time


  • Total Time


  • Servings



  • BEEF:

  • 3

    pounds corned beef brisket

  • 3

    cans Guinness (One to drink while you cook, as suggested by Susan)

  • 3

    tablespoons sugar


  • Small potatoes

  • 3

    cloves garlic

  • 1


  • 2

    sprigs rosemary


  • Brussel sprouts

  • Salt + Pepper

  • Olive oil

  • Truffle oil (optional)


Braised Guinness Corned Beef: Rinse the corn beef under cold water. Place it in an oven-proof pot, preferably a dutch oven, along with the spice packet if it is included First take a chug of the Guinness, and then pour the rest into the pot Pre-heat oven at 350 F. Place the corned beef in the oven and braise it for 2.5-3 hrs or until tender. Remove the corned beef and let it sit on a plate. Add 3 tablespoon of sugar and place the pot on high heat. Reduce the glaze for about 10 mins. Slice the corned beef and place it back into the pot Keep warm until ready to serve Roasted Creamer Potatoes: Wash the potatoes and dry. In a roasting pan or cast iron pan, add the potatoes, 2 whole garlic cloves, rosemary, enough olive oil to coat and a large pinch of salt and pepper. Toss well in pan Place it in a 350 F oven and roast for about 1 hour or until tender. Remove from the oven and drizzle with truffle oil when ready to serve Sauteed Brussels Sprouts: Wash the sprouts and dry. Cut the ends off and split the sprouts in half. Mince 1 clove of garlic and 1 shallot. Heat the sautee pan on high heat until it is hot. Add a few table spoon of olive oil and place the brussels sprouts flat side down. Let it sautee in the pan without touching it for 1-2 mins to caramelize the bottom. Add a pinch of salt and pepper. Add the minced shallots and garlic. Stir or toss the brussels sprouts in the pan to mix. De-glaze the pan a white wine/water/ or in my case I used Sake and Mirin. Cook until the liquid has evaporated, turn the heat off and place a lid over it


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