Guinness Smoked Corned Beef
Guinness Smoked Corned Beef
Ingredients
- 2 pounds corned beef brisket, flat cut
- 2 bottles Guinness beer, plus more as needed
- 1 tablespoon Dijon mustard
- 1/2 teaspoon black pepper, freshly ground
- 1 yellow onion, quartered
- 3 ribs celery, cut into 2 inch pieces
- 3 carrots, cut into 2 inch pieces
- 2 pounds potatoes, quartered or halved
- 1 head cabbage, cut into wedges
- 4 cups water, as needed to cover
Instructions
- 1
Remove the corned beef brisket from its packaging. Discard any seasoning packet that may be included.
⏱️ 2 min
- 2
Apply a light, even layer of Dijon mustard over all surfaces of the corned beef brisket.
⏱️ 2 min
- 3
Season the mustard-coated corned beef with a light dusting of freshly ground black pepper.
⏱️ 1 min
- 4
Place the seasoned corned beef on a wire rack set inside a disposable aluminum pan.
⏱️ 2 min
- 5
Pour 2 bottles of Guinness beer into the aluminum pan below the wire rack. This will serve as the braising liquid during smoking.
⏱️ 1 min
- 6
Insert a meat thermometer probe into the thickest part of the corned beef, avoiding any large pockets of fat.
⏱️ 1 min
- 7
Preheat your smoker to 225°F. Once preheated, place the pan with the corned beef into the smoker. Smoke for approximately 4 hours, or until the internal temperature of the corned beef reaches 160°F.
⏱️ 240 min•🌡️ 225
- 8
Carefully remove the smoked corned beef from the smoker. Reserve all the braising liquid (beef drippings and beer) from the aluminum pan.
⏱️ 2 min
- 9
Transfer the smoked corned beef to a large stockpot or Dutch oven on the stove.
⏱️ 1 min
- 10
Add the quartered onion, 2 inch pieces of celery, and 2 inch pieces of carrots to the pot, arranging them around the corned beef.
⏱️ 3 min
- 11
Pour the reserved braising liquid from the smoking pan into the pot.
⏱️ 1 min
- 12
Add an additional 1/2 to 1 bottle of Guinness beer to the pot, if desired, for extra flavor.
⏱️ 1 min
- 13
Add enough water to the pot to completely cover all the ingredients. Bring the liquid to a gentle simmer over medium-high heat.
⏱️ 5 min
- 14
Once simmering, reduce the heat to low, cover the pot, and continue to simmer gently for about 3 hours, or until the corned beef is very tender.
⏱️ 180 min
- 15
After 3 hours of simmering, add the quartered or halved potatoes to the pot. Continue to cook for 10 minutes.
⏱️ 10 min
- 16
After 10 minutes, add the cabbage wedges to the pot. Continue to cook until the cabbage and all vegetables are tender, about 15-20 minutes.
⏱️ 20 min
- 17
Carefully remove the corned beef from the pot and let it rest for 10 minutes before slicing against the grain. Serve the sliced corned beef with the cooked vegetables and plenty of the flavorful braising liquid.
⏱️ 8 min
Kitchen Tools
Nutrition Facts (per serving)
Guinness Smoked Corned Beef
- 2 pounds corned beef brisket, flat cut
- 2 bottles Guinness beer, plus more as needed
- 1 tablespoon Dijon mustard
- 1/2 teaspoon black pepper, freshly ground
- 1 yellow onion, quartered
- 3 ribs celery, cut into 2 inch pieces
- 3 carrots, cut into 2 inch pieces
- 2 pounds potatoes, quartered or halved
- 1 head cabbage, cut into wedges
- 4 cups water, as needed to cover
Instructions
- 1
Remove the corned beef brisket from its packaging. Discard any seasoning packet that may be included.
⏱️ 2 min - 2
Apply a light, even layer of Dijon mustard over all surfaces of the corned beef brisket.
⏱️ 2 min - 3
Season the mustard-coated corned beef with a light dusting of freshly ground black pepper.
⏱️ 1 min - 4
Place the seasoned corned beef on a wire rack set inside a disposable aluminum pan.
⏱️ 2 min - 5
Pour 2 bottles of Guinness beer into the aluminum pan below the wire rack. This will serve as the braising liquid during smoking.
⏱️ 1 min - 6
Insert a meat thermometer probe into the thickest part of the corned beef, avoiding any large pockets of fat.
⏱️ 1 min - 7
Preheat your smoker to 225°F. Once preheated, place the pan with the corned beef into the smoker. Smoke for approximately 4 hours, or until the internal temperature of the corned beef reaches 160°F.
⏱️ 240 min•🌡️ 225 - 8
Carefully remove the smoked corned beef from the smoker. Reserve all the braising liquid (beef drippings and beer) from the aluminum pan.
⏱️ 2 min - 9
Transfer the smoked corned beef to a large stockpot or Dutch oven on the stove.
⏱️ 1 min - 10
Add the quartered onion, 2 inch pieces of celery, and 2 inch pieces of carrots to the pot, arranging them around the corned beef.
⏱️ 3 min - 11
Pour the reserved braising liquid from the smoking pan into the pot.
⏱️ 1 min - 12
Add an additional 1/2 to 1 bottle of Guinness beer to the pot, if desired, for extra flavor.
⏱️ 1 min - 13
Add enough water to the pot to completely cover all the ingredients. Bring the liquid to a gentle simmer over medium-high heat.
⏱️ 5 min - 14
Once simmering, reduce the heat to low, cover the pot, and continue to simmer gently for about 3 hours, or until the corned beef is very tender.
⏱️ 180 min - 15
After 3 hours of simmering, add the quartered or halved potatoes to the pot. Continue to cook for 10 minutes.
⏱️ 10 min - 16
After 10 minutes, add the cabbage wedges to the pot. Continue to cook until the cabbage and all vegetables are tender, about 15-20 minutes.
⏱️ 20 min - 17
Carefully remove the corned beef from the pot and let it rest for 10 minutes before slicing against the grain. Serve the sliced corned beef with the cooked vegetables and plenty of the flavorful braising liquid.
⏱️ 8 min