Baked Guinness Corned Beef Recipe

Baked Guinness Corned Beef Recipe

Unfortunately we were so eager to dig in last year I neglected to take a better picture, but don’t let that deter you! :)

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.


Baked Guinness Corned Beef Recipe

Rating: 51

This delicious corned beef is baked in the oven with Guinness, brown sugar and other seasonings that results in a tender beef and flavorful broth.


3-4 lb corned beef brisket

Brown sugar, light or dark is fine

Corned beef seasoning packet or about 1 Tablespoon pickling spice

1 large onion cut in half-moon slices

Garlic, 1-2 cloves cut in half or 1/4 teaspoon garlic powder (optional)

1-2 bottles Guinness beer and/or water or beef broth


  1. Preheat oven to 300°F.
  2. Rinse beef thoroughly under cold water and pat dry.
  3. Place beef in dutch oven and cover with a thick layer of brown sugar.
  4. Add in seasoning packet or pickling spice, garlic and onion.
  5. Pour beer gently over and around beef, trying to not disturb the brown sugar too much. You may need a second bottle of beer, or use broth or water to completely cover the beef. It is very important to make sure the beef is covered or it may end up bitter tasting.
  6. Place lid on dutch oven and bake 3-6 hours, flipping meat once halfway through, until tender.
  7. Once tender, remove beef from broth, cover with foil and allow to rest about 10 minutes.
  8. While resting and then slicing beef, you can reduce the leftover broth on the stove top over medium-high heat for a wonderful sauce to go with your corned beef dinner or to cook potatoes, carrots, cabbage etc. in. Just remember to stir now and then.
  9. Serve and enjoy.


Afraid of the beer taste being too strong? Simply replace part of the beer with water or even beef broth.

Recipe adapted from


I hope you enjoyed this Baked Guinness Corned Beef Recipe – be sure to check out our other St. Patrick’s Day recipes and ideas!


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  1. Laura says

    I just put my homemade corned beef brisket (from Wellness Mama) in the oven with your recipe for the Guinness Bake. I plan to serve in 6 hours with cabbage, new potatoes and carrots. I know it is going to be great. We have moved to Wales and I was unable to find an already brined corned beef as you can in the USA. With a search, I found Alton Brown’s via Wellness Mama, her’s is without the nitrates (saltpeter) and went to the local butcher and got a grass fed beef brisket and started brining 6 days ago. My mother gave me your recipe which she made last week and said it was “out of this world” so I am expecting I will have a superb St. Patricks Day meal. Thank you : )

    • says

      Hi Sophie,

      I haven’t tried it in the crockpot, but I can’t think of a reason why it wouldn’t be just as delicious as long as it stays covered with liquid. If you try it, let me know how it turned out!