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Guinness Corned Beef with Potatoes and Brussel Sprouts


I love this Irish inspired dish! Tender slices of Guinness braised corned beef with roasted creamer potatoes and caramelized Brussel sprouts. Nuff said... enjoy!

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  • 3 pounds corned beef brisket
  • 3 cans Guinness (one to drink while you cook!)
  • 3 tablespoons sugar
  • baby or fingerling potatoes (about 30)
  • 2 cloves garlic
  • 2 sprigs rosemary
  • salt and pepper, to taste
  • truffle oil (optional)
  • brussels sprouts (about 30)
  • 1 clove garlic, minced
  • salt and pepper, to taste
  • olive oil
  • truffle oil (optional)


Servings 3
Adapted from


Step 1

Rinse the corned 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 1/2 to 3 hours or until tender. Remove the corned beef and let it sit on a plate.

Add 3 tablespoons of sugar to the pot and place it 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.

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


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 saute pan on high heat until it is hot. Add a few tablespoons of olive oil and place the brussels sprouts flat side down. Let them saute in the pan without touching it for 1 to 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 with white wine or water. In my case I used sake and mirin. Cook until the liquid has evaporated, turn the heat off and place a lid over it to keep warm until serving.

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