Guinness Roast Beef Brisket

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    Guinness Roast Beef Brisket

    Guinness Roast Beef Brisket


    1055 people made this

    About this recipe: This slow-roasted beef joint is meltingly tender. It's easy to make and once you make it, it will become a firm favourite. Enjoy with roast potatoes and vegetables, if desired.

    Serves: 16 

    • 1.8kg salted beef brisket
    • 220g dark brown soft sugar
    • 340ml Irish stout beer, such as Guinness

    Prep:20min  ›  Cook:2hr30min  ›  Extra time:5min resting  ›  Ready in:2hr55min 

    1. Preheat oven to 150 C / Gas 2. Rinse the beef completely and pat dry.
    2. Place the brisket on rack in a roasting tin. Rub the dark brown soft sugar on the beef to coat entire beef, including the bottom. Pour beer over and around the beef to wet the sugar.
    3. Cover and place in preheated oven. Roast for 2 1/2 hours. Allow to rest 5 minutes before slicing.


    During the last hour, you may put vegetables in the roasting tin as well. Try a wedge of cabbage, new potatoes, onion, carrots, etc. You may need to add a little more beer with your vegetables.

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    Reviews in English (1107)


    - Rated on  -  16 Dec 2014


    Excellent. I've made this twice in the crockpot and learned a few things. You do have to cover the meat with the liquid or the parts not submerged will get bitter. It took two cans of Guiness to cover. Do add the seasoning packet for more of the traditional flavor. Also, cut the fat off the one side before cooking or the flavor won't get in the meat as much and it'll be a bit on the fatty/greasy side. Next time I may be brave and try one can water, one can Guiness since it seems expensive to use two cans. Don't forget the brown sugar (light/golden worked fine for me) and the seasoning packet - it all goes in there!  -  26 Apr 2006  (Review from Allrecipes US | Canada)


    ***COOK CORNED BEEF IN (I repeat, *IN*) THE BEER*** This is such a fantastic recipe, I can't even begin to tell you, but the most important thing is to actually cook the meat in the beer-- this not only infuses the meat with the flavors it's soaking in, but it also makes it unbelievably tender. Last year I cooked it in a big pot and added the veggies the last hour-- my husband and his friends were making fun of me the entire week beforehand because they thought I would "ruin" St. Patty's Day by going out on a limb... boy, were they shocked when it turned out so good that they're actually REQUESTING it this year!... my husband has been looking forward to today for the last month! This year, I plan to use my new crock pot since it's been my experience that meat gets even more amazingly melt-in-your-mouth the longer you cook it... Give this one a try! (I've never written a review before, but this recipe is so good, I felt compelled to spread the good news and dispel any doubts others have had!)  -  17 Mar 2006  (Review from Allrecipes US | Canada)

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