Delicious Guinness Corned Beef Recipe made in the oven. Perfect for St. Patrick’s Day dinner! The perfect combination of Corned Beef, Brown Sugar, Guinness paired with red potatoes and carrots.
Guinness Corned Beef
Just in time for St. Patrick’s Day I wanted to share with everyone a recipe for Guinness Corned Beef. We paired this with a glass of green beer last year to celebrate St. Patrick’s Day.
This recipe is really easy to make and turns out fantastic. John enjoyed this recipe since I picked up a 6 pack of Guinness and the recipe only called for 1 beer.
You can also make this in the crockpot. Check out our Crockpot Guinness Corned Beef Recipe for another fun way to make corned beef.
This recipe pairs great with red potatoes and carrots or you can serve it with mashed potatoes. We updated this recipe to have the red potatoes and carrots cooked with the corned beef.
You can leave off the carrots and potatoes if you are not a fan of them or if you want to use the Guinness corned beef for sandwiches only.
Great St. Patrick’s Day Recipes
- Corned beef brisket
- Brown sugar
- Guinness Stout Beer
- Red Potatoes
- Mini Carrots
You can easily double or triple the potatoes and carrots if you are serving more people. This is a great way to spread the meal out.
The Corned Beef cuts up greatly for leftovers! We love making corned beef sandwiches or mixing it with eggs in the morning.
Guinness Glazed Corned Beef
- 4 pounds corned beef brisket
- 1 cup brown sugar
- 1 bottle Guinness Stout Beer
- 6 Red Potatoes quartered
- 2 cups Baby carrots
- Preheat oven to 300 degrees
- Rinse the beef brisket completely and pat dry. Place the brisket in a Dutch Oven.
- Rub the brown sugar on the corned beef to coat the entire beef, including the bottom
- Add in potatoes and carrots around the corned beef.
- Pour the bottle of stout beer around and gently over the beef to wet the sugar, be careful to not wash the sugar off.
- Cover and place in the oven and bake for 2 1/2 hours or until internal temperature reaches 180 degrees.
- Allow resting for 10 minutes before slicing.
Recipe originally posted February 18, 2013, Updated March 2020