Baked Guinness Corned Beef Recipe
Corned beef was something I hadn’t really tried until until I met the boyfriend. It’s not that I didn’t think I would like it, but rather that it was a dish my family just never had cooked. I have to admit that the idea of boiling meat seemed odd to me at first, however when I tried my first boiled corned beef dinner I was sold and it became I meal we frequented year round. In fact, I was sold so much that when I wanted to try a different recipe for corned beef, the idea of baking it actually seemed foreign. Funny how that works, huh?
The boyfriend was really not sold on the idea of trying a baked corned beef, that is until he actually tasted it. At that point he was too busy stuffing his mouth to complain. We decided for St. Patrick’s Day last year to try a different method and bake the corned beef as we were making colcannon (an Irish sort of mashed potatoes with bacon and cabbage or kale – follow the link for the recipe) and it seemed a bit redundant to boil potatoes and cabbage with the beef.
The nice thing about this recipe is that it is easy and pretty much set it and forget it. Even though it contains a good amount of beer, we really didn’t think it tasted very strong at the end, but rather just deepened the flavor of the broth in a good way like a rich beef broth. Actually, we thought the broth was so good that we boiled it down a bit while the beef sat to make a slightly thickened juice that was wonderful over the beef, colcannon and perfect to dunk our fresh bread in. The main thing to be sure of is that you cover the meat with liquid whether you use all beer or half beer and water and allow the meat to cook until it’s tender. Corned beef is not an overly tender cut, so it requires a hefty cooking time. We also made this with both cuts of corned beef (flat and point) and both turned out excellently. I cooked them at the same time and just layered them in the dutch oven.