This creamy and chunky dip is a filling snack for one or a group because it is loaded with sausage, salsa, and cheese. In place of ready-made queso, serve this dip at your next gathering (or just eat it by yourself; we won’t tell).
| Prep Time: | 20 mins |
| Cook Time: | 2 hrs 30 mins |
| Additional Time: | 5 mins |
| Total Time: | 2 hrs 55 mins |
| Servings: | 16 |
Ingredients
- 4 pounds corned beef brisket
- 1 cup brown sugar
- 1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness(r))
Instructions
- Preheat the oven to 300 degrees F (150 degrees C).
- Rinse brisket thoroughly, then pat dry with paper towels and place on a rack in a roasting pan or Dutch oven. Rub brown sugar all over brisket. Pour beer around and gently over brisket to wet sugar.
- Bake, covered, in the preheated oven until tender, about 2 1/2 hours. An instant-read thermometer inserted into the center of brisket should read at least 190 degrees F (88 degrees C). Allow to rest for 5 minutes before slicing.
- During the last hour of cooking, you may add vegetables to the roasting pan. Try a wedge of cabbage, new potatoes, onion, carrots, etc. You may need to add a little more beer with the vegetables.
Reviews
I have used this recipe for making sliced corned beef for sandwiches. As the meat has a firmer texture and does not fall apart or is stringy after cooking. I prefer to chill the brisket prior to slicing it thin across the grain. It’s perfect for sandwiches using Rye bread, sauerkraut and swiss cheese. Don’t forget the Russian dressing.
Recipe fail. Meat was tough after following the instructions to the tee. Had to cook it at 325 for another 2 hours afterwards. The brown sugar is unnecessary. I like salty corned beef not sweet. But it looks good for IG
Temperature and time are completely irrelevant. Corned beef needs higher temperature and longer slow cooking. Near came out tough and inedible. Had to fix by cooking an extra 2 hours at 350. Not 300. Flavor was not salty enough and too sweet
$20 brisket + $12 4 cans Guiness Stout(cuz I can’t buy a single can) = the worst and toughest failure of a recipe. No flavor either! It was like I was chewing a rubber band! $32 in the garbage, there’s no salvaging it in hash!
Been doing this for 15 years approx. Never fails me. Perfect for my family . Hubby’s family is Irish. Hubby gets a great dinner and the rest of a six pack. Win Win
My favorite way to prepare corned beef on St. Patrick’s Day. I make a delicious Ruben every year.
I prefer my corned beef tender, not falling apart as it’s easier to slice thinly for Ruebens.. This recipe is perfect even though I changed cook time somewhat – ummmm, 2.5 hrs won’t really work at a low temp for corned beef. I had exactly a 4 lb brisket (flat cut). I didn’t have Guinness so used Sam Adams Boston Lager I had (but will use a stout beer next time.) I mixed the spice packet (yes I like it) with 1/4 C brn sugar and it melted into the meat while rubbing on even though my CB was rinsed and patted dry. I poured the beer around it. I started this at Noon and turned brisket over every hour for 4 hours. At 4 pm I turned oven up to 325 as it didn’t appear quite tender enough. Well, 1 hour later (I let meat rest for 20 min.) I had a moist/tender corned beef that sliced easily w/out shredding and the BOMB! I did throw a couple bay leaves and cloves of smashed garlic in at beginning but nothing else. Not sure that changed much. Only recipe I use now for Reuben sandwiches as this is what I cook corned beef for. Best sandwich EVER using this recipe. Thanks! Side note: This is for a baked (or braised) corned beef – not crock pot method. There are plenty of crock pot recipes for corned beef on here so go there. I use this recipe/method as I do NOT want my corned beef submerged in liquid which is also the basis of this. Try the actual method of baking/braising and stop drowning the CB or shoving it in a crock pot. Sorry recipe submitter for those who can’t or won’t follow your cook method. I get ya and for myself, this really is the best application although a bit much with the brown sugar.
Not familiar with corned beef so did not know what to expect nor have a basis of comparison. Spouse liked the way the marinade (e.g. beer + brown sugar) made the roast potatoes and carrots taste. I felt the meat tasted a tad dry, but maybe this is the way corned beef texture naturally is?!
My go to recipe for St. Patty’s Day only my brisket is 20 lbs. I always wonder how to adjust cooking time.
I have made this every St. Patrick’s Day for the past 13 years. I make it in the oven exactly like they say and it’s always the best! The last 60-90 minutes I add the cabbage, potatoes and carrots. It’s a huge hit!
I had very high hopes for this recipe but the meat came out very tough. I followed the directions completely, and even cooked it for an hour longer than advised. I used two flat briskets in a roasting pan covered with heavy duty aluminum foil. After 2 1/2 hours I added potatoes, carrots and wedges of cabbage, and onion wedges. Neither of the briskets were even 4lbs. I put the second one back in the covered pan for 1 1/2 hrs but it was still tough when I took it out. I don’t understand what happened. There was plenty of liquid as I used 1 1/2 large cans of Guinness. So disappointed. I will either do what others have done, in a crock pot or go back to my old method of boiling.
I’ve been making corned beef brisket for St. Patrick’s Day every year for the last 2 decades and I must say that it just isn’t right to me with none of those wonderful spices that makes it unique. I got out the mortar and pestle and made a blend of spices (coriander, clove, peppercorn, allspice, & mustard seed) and mixed it in with the (I used light) brown sugar. At the end of baking time; I reduced my oven to 275 and added 45 minutes. Strained some broth and very slightly thickened it to spoon over the dish. It turned out very tender.
After reading so many positive reviews, I really wanted to love this…but I didn’t. My hubs enjoyed it and said it was good, but he says that about everything I make. I did follow the recipe exactly but when I got to the 2 1/2 hour baking time, the meat was tough. So, I took the veggies out, and put the covered roaster back in the oven, bumped up the temp to 325 and baked it for nearly an hour longer and the meat was still tough. If I use this recipe again, will definitely cut waaaay back on the sugar (this is supposed to be a meat dish, not a dessert) and I will either use a crock pot or just boil it. I like my corned beef to be tender, not chewy.
This recipe is SO simple and tastes SO good! Follow the directions stated. No need to change anything!
Too sweet and took longer to cook. I would recommend 1/2 the brown sugar and simmer the meat before popping into the oven. Ate for dinner after 3.5 hours but cooking the leftovers longer!
I made it, Diane’s Colcannon, and Brennan’s Irish Soda Bread last year for Bunco dinner. Now my bunco friends are asking for the recipes!
I make this every year. It’s so easy and delicious!! I use an electric roaster though. Perfect every single time. Be prepared for the compliments!!!!
I did not add quite all of the sugar, which I am glad, it may be too much. Also, I put in the seasoning packet that came with the brisket. The last hour I added celery, carrot and cabbage.
Incredibly easy and beef tender. I have made several times with different beers and each was great!
Very bitter. Potatoes & cauliflower inedible.
I have made a lot of brisket this recipe is the best I have ever made loved by the whole family