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How to Make Corned Beef Brisket Braised in Guinness

How to Make Corned Beef Brisket Braised in Guinness

St. Patrick’s Day is nearly here and, for people of Irish ancestry like myself, that means one thing: Corned beef and cabbage. But have you ever wondered where the dish came from? If you were to travel to Ireland you won’t find corned beef and cabbage on the menu for St. Patrick’s Day. There the cabbage dish is prepared with Irish bacon, a bacon made from curing a cut off the back of the pig that includes the tenderloin. When Irish immigrants reached the United States, they were far too poor to afford the cut of pork needed to make Irish bacon so a substitute had to be found. Corned beef proved to be a suitable substitute and provided the salty cured meat flavor they were looking for.

Corned beef is one of my favorite dishes of all time and it couldn’t be any easier to make. Cooking it in Guinness instead of the more traditional water adds some great extra flavor. Be sure to save the cooking liquid from the corned beef. The liquid can be strained out and used to cook your vegetables. It makes them taste incredible!

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Corned Beef Brisket Braised in Guinness

1 3 1/2 lb raw corned beef brisket

1 onion, cut into large chunks

1 head of garlic, halved

1/4 cup dark brown sugar

2 Tb mixed pickling spice

2 cans of Guinness

Remove the corned beef brisket from its package and thoroughly rinse it under cold water to remove residual brine and packaging fluids. Pat the brisket dry with some paper towels and place it in a large crock. Add in the remaining ingredients and bring everything to a boil on the stove top. Cook it, keeping a close eye on it, until the carbonation has cooked out. If you skip this step the carbonation from the beer will cause it to boil over in your oven, making a huge mess. Next put the lid on and cook in a 300 degree oven for about 4 to 4 1/2 hours. The brisket is done when a meat thermometer inserted into the thickest part of the center of the meat reads 145 degrees. When it’s done, remove it from the cooking liquid and allow the meat to rest for at least 15 minutes. Slice and enjoy with boiled cabbage or on a Reuben!

 

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Instant Pot Pressure Cooker Coq Au Vin (Chicken in Red Wine)

Instant Pot Pressure Cooker Coq Au Vin (Chicken in Red Wine)

I know what you are thinking. You took one look at the picture above and thought “Wow, that chicken is a super weird purple-ish black color. Is it supposed to look like that?” And I would have to agree with you. The chicken is a crazy color, but it is a crazy color for the same reason it tastes crazy good. It has literally been infused with red wine! I used the Instant Pot in this video but this recipe can easily be made in a standard pressure cooker. The video and full recipe are below. I hope you enjoy this recipe!

Instant Pot Pressure Cooker Coq Au Vin (Chicken in Red Wine)

2 lbs chicken legs

1 lb cremini or baby portobella mushrooms

1 lb baby carrots

12 oz frozen pearl onions

12 oz bacon, cut into small pieces

1 head of garlic, halved

1 750 mL bottle good red wine

6-8 fresh thyme sprigs

6-8 fresh rosemary sprigs

2 Tb sugar

2 Tb cornstarch

1/4 cup cold water

Salt and Pepper

Olive oil

For the Instant Pot: Set the Instant pot on High Saute and brown off your bacon. When it has rendered its fat and become crispy, remove it from the pot and reserve for later. In the bacon drippings, sear your chicken on all sides until it is brown. Add in the carrots, mushrooms, garlic, herbs, salt, pepper, sugar, and wine. Stir to combine and distribute the seasonings. Put on the lid and set the vent to sealing. Set the Instant Pot on Poultry. When the cooking cycle has finished, release the pressure and strain the meat and vegetables out of the liquid. Put the Instant Pot on High Saute and reduce the cooking liquid to thicken it and mellow the flavor. Combine the cornstarch and cold water to create a slurry. Pour the slurry into the cooking liquid and whisk until the liquid thickens. Add the meat and vegetables back to the thickened liquid. Serve with the bacon sprinkled over the top. Enjoy!

For a standard pressure cooker:  Set the pressure cooker over medium high heat and brown off your bacon. When it has rendered its fat and become crispy, remove it from the pot and reserve for later. In the bacon drippings, sear your chicken on all sides until it is brown. Add in the carrots, mushrooms, garlic, herbs, salt, pepper, sugar, and wine. Stir to combine and distribute the seasonings. Put on the lid and set the vent to sealing. Cook at high heat for 15 minutes. When the cooking has finished, release the pressure and strain the meat and vegetables out of the liquid. Put the pressure cooker over medium high heat and reduce the cooking liquid to thicken it and mellow the flavor. Combine the cornstarch and cold water to create a slurry. Pour the slurry into the cooking liquid and whisk until the liquid thickens. Add the meat and vegetables back to the thickened liquid. Serve with the bacon sprinkled over the top. Enjoy!

If you have any questions or have anything that you’d like featured in a future post on The Renaissance Beard, don’t hesitate to contact me or leave it in the comments.

Be sure to check out The Renaissance Beard Youtube Channel here.