Chef Paddy’s High Holiday Guinness Corned Beef is a St. Patrick’s Day classic slow-braised with Guinness, chicken stock, garlic, onion, and whole spices until rich, tender, and loaded with deep holiday flavor. Just the right amount of shenanigans.

Ingredients

  • Servings: 4–8
  • Total Time: 6–8 hours (30 minutes prep)
  • 2 (3-pound) corned beef briskets, spice packets discarded
  • 2 cans Guinness stout
  • 4 cups chicken stock, or enough to cover briskets by 1 inch
  • ¼ cup whole black peppercorns
  • 1 head garlic, cloves separated and peeled
  • 2 large bay leaves
  • 1 large yellow onion, quartered
  • 1 teaspoon mustard seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon whole cloves
  • 1 teaspoon dried thyme
  • ½ teaspoon crushed red pepper flakes (optional)

Let’s Get After It

  1. Prepare the Briskets: Place both corned beef briskets into a large pot or Dutch oven. Discard the spice packets and build the flavor from scratch using whole spices.
  2. Add the Liquid: Pour in both cans of Guinness, then add enough chicken stock to cover the briskets by about 1 inch.
  3. Build the Broth: Add the peppercorns, garlic cloves, bay leaves, onion, mustard seeds, coriander seeds, cloves, thyme, and crushed red pepper flakes if using.
  4. Bring to a Simmer: Bring the pot to a boil, then reduce heat to medium-low and cover.
  5. Cook Low and Slow: Let the briskets gently simmer for 4 to 5 hours, checking occasionally and adding more chicken stock if needed to keep the meat submerged. Cook until the brisket becomes fork tender and easily pulls apart.
  6. Rest the Meat: Carefully transfer the briskets to a cutting board and let them rest for about 10 minutes.
  7. Slice and Serve: Slice against the grain or shred the corned beef and transfer to a platter. Serve warm with classic sides like cabbage, potatoes, carrots, and whole grain mustard.

Chef Paddy’s Tip

  • The secret to great corned beef is patience. Let it simmer low and slow until the brisket becomes fall-apart tender.
  • The Guinness adds deep malty richness while the whole spices create a more traditional and flavorful broth.
  • This is the kind of meal that fills the house with aroma and turns St. Patrick’s Day into the High Holiday it was meant to be.

Let’s cook with heart and hustle.