Dutch Oven Guinness Corned Beef

This Dutch oven corned beef is cooked with low, steady heat that allows the brisket to become tender without drying out, and vegetables added at the proper time so they stay intact and flavorful. Guinness stout and beef broth create a rich braising liquid, while onions elevate the brisket and prevent scorching. The result is fork-tender corned beef with perfectly cooked potatoes, carrots, and cabbage finished with a delicious gravy.

Ingredients

• 3 – 4 lb corned beef brisket (with seasoning packet)
• 1 tablespoon oil (for searing)
• 2 (14.5 oz) cans beef broth
• 1/2 bottle Guinness stout
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard (optional)
• 1 large yellow onion, cut into wedges
• 1 1/2 – 2 lbs red potatoes, halved
• 12 oz baby carrots
• 1/2 head cabbage, cut into wedges
• 1 – 2 tablespoons cornstarch + cold water (for slurry)

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Directions

Preheat oven to 325°F.

Remove the corned beef from packaging, rinse thoroughly, and pat completely dry with paper towels.

Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Sear the brisket for 3–4 minutes per side until a deep brown crust forms. Remove and set aside.

Turn the burner off and carefully add 1 can of beef broth to the Dutch oven to deglaze the pan. Using a wooden spoon, scrape up all the browned bits (fond) from the bottom — this is concentrated flavor. Stir in the Worcestershire sauce and Dijon mustard, allowing everything to simmer briefly and combine before proceeding.

Arrange onion wedges on the bottom of the Dutch oven. Place the brisket fat-side up on top of the onions.

Sprinkle half of the seasoning packet over the brisket. Add second can of beef broth and Guinness. The liquid should come 1/4 to 1/2 way up the sides of the meat — not fully submerge it.

Cover with lid and bake at 325°F for 2 hours, then add add potatoes and carrots to the Dutch oven. Cover and cook for 45–60 minutes, until fork-tender.

Reduce the temperature to 300°F, cover with lid and bake for one hour.

Remove the brisket, tent loosely with foil, and cover with a towel to rest.

Increase oven temperature to 350°F.

Add cabbage wedges on top. Return to oven uncovered for 30–40 minutes, until cabbage is tender but still structured. Cover for the final 10–15 minutes if needed.

Place Dutch oven on stovetop over medium heat.

Stir together 1 tablespoons cornstarch with cold water to form a slurry. Add to the braising liquid and simmer until thickened.

For a smoother sauce, use an immersion blender to partially blend the onions and liquid before adding the slurry.

Slice the brisket against the grain. Serve over vegetables and spoon thickened Guinness sauce over the top.

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