Guinness Braised Corned Beef Recipe | Mean Green Chef (2024)

FAQs

What is the secret to corned beef? ›

Corned beef is almost always cooked slowly in liquid. If it comes out dry, it was most likely allowed to boil, which pulls the juices out of the meat. A crock pot is a great way to cook it, because the low setting will cook it slowly without ever boiling. Also, never trim the fat off the meat before cooking.

Cook's notes: Corned beef shrinks while cooking, so plan on ¾ to 1 pound per person to allow for some leftovers. You'll need an oversize Dutch oven or pot with a tight-fitting lid; it should be large enough to hold the beef and vegetables plus water to cover.

Put the meat in a large pot, cover it with water or beef broth, add a seasoning packet and boil before lowering the heat to a simmer. Cook for 2 to 3 hours or until the meat is tender and cooked to your liking.

Corned beef is safe once the internal temperature has reached at least 145 °F, with a three minute rest time, but cooking it longer will make it fork-tender. Corned beef may still be pink in color after cooking. This does not mean it is not done. Nitrite is used in the curing process.

A decent sized brisket of about five pounds will generally fit in a 6 quart unit. If you prefer the rounds, you can usually get two of them to fit in a large slow cooker. Each 2-5lb. package of corned beef, when cooked and trimmed, will serve 4-6 people.

The USDA recommends simmering corned beef on the stovetop for 1 hour per pound of meat. If you're cooking yours in the oven, plan for 3 to 3 1/2 hours for a 2 1/2- to 3-pound cut.

Blood is removed from beef during slaughter and only a small amount remains within the muscle tissue. Since beef is about 3/4 water, this natural moisture combined with protein is the source of the liquid in the package.

The original Guinness is a type of ale known as stout. It's made from a grist (grain) that includes a large amount of roasted barley, which gives it its intense burnt flavor and very dark color.

Because stout is a heavy beer, the best substitute would be a heavy red wine like cabernet, malbec, shiraz, or port. The bitter finish in a stout that works so well with umami, dairy, or earthy ingredients is also present in the dry finish of a tannin-rich red wine.

Some like to braise their corned beef in an all-water liquid, with various spices and salt; others add beer to the mix to further tenderize the meat.

What happens if you don't rinse corned beef? ›

Depending on the pickling solution used for the meat, you may be in for a saltier meal than you bargained for if you cook the meat without rinsing it. And don't worry: Rinsing won't make the beef taste bland! The flavor is infused deep into the beef during the curing process.

High heat is not a friend to brisket. When cooked at a boil for too long, corned beef is likely to turn out tough and chewy, rather than soft and tender. Do this instead: Regardless of the cooking method, corned beef is best cooked over low heat.

You can overcook corned beef in a Crock-Pot if it's cooked for too long at too high of a temperature. Overcooked corned beef can taste tough and stringy. It's best to follow the recommended cook time and temperature within the recipe.

Corned beef is typically made from beef brisket – a relatively inexpensive cut of beef – cured in salt brine, with some pickling spices: bay leaf, peppercorns, mustard seed, juniper berries, coriander seeds, and whole cloves. Corned beef gets its characteristic sweet and tart taste from the brine.

Boiling is the traditional way of preparing corned beef. This approach accomplishes three things simultaneously: It cooks the meat, tenderizes the tough cut of brisket, and draws out the excess salt.

Because of the curing process, corned beef doesn't taste like the beef you're used to eating when you have a roast or a steak. Once cooked, corned beef has a soft, tender texture and a pinkish-red hue throughout, with a balanced taste that's salty, spiced, sour, and meaty all at once.

Soaking helps draw out some of the salt from the curing process. Choose your cut of corned beef wisely. A point cut has more fat marbling and produces juicier slices, while a flat cut is leaner and easier to cut into nice slices.