Food Blog - Best Food Blogs - Gourmet Food Blog THE NIBBLE Blog » ST. PATRICK’S DAY RECIPE: Guinness-Marinated Corned Beef & Cabbage
THE NIBBLE (TM) - Great Finds for Foodies (tm)
Send An e-Postcard
Enter The Gourmet Giveaway
Print This Page
Bookmark This Page
Contact Us
Sign Up For The Top Pick Of The Week
THE NIBBLE (TM) - Great Finds for Foodies (tm) The Nibble on Twitter The Nibble on The Nibble on share this The Nibble  RSS Feed
THE NIBBLE’s Gourmet News & Views

Trends, Products & Items Of Note In The World Of Specialty Foods

This is the blog section of THE NIBBLE. Read all of our content on,
the online magazine about gourmet and specialty food.

ST. PATRICK’S DAY RECIPE: Guinness-Marinated Corned Beef & Cabbage

There are numerous food approaches to St. Patrick’s Day beyond a plate of corned beef and cabbage and a beer or two.

From now through St. Patrick’s Day, March 17th, we’ll present a daily recipe.

We’re starting out with that corned beef and cabbage, but this one has a holiday twist: a Guinness marinade and champ potatoes.

Champ potatoes are a variation of the traditional Irish dish, Colcannon, made with mashed potatoes, shredded kale or cabbage and onions.

What is corned beef? Corning refers to curing or pickling the meat in a seasoned brine. The word refers to the “corns” or grains of kosher (or other coarse) salt that is mixed with water to make the brine. Typically, brisket is used to make corned beef; the dish has many regional variations and seasonings.


How do you make a better corned beef and cabbage? Marinate it in Guinness! Photo courtesy Guinness.

Irish immigrants adapted corned beef from their Jewish neighbors on New York’s Lower East Side as a cheaper alternative to Irish bacon, precipitating the now-traditional Irish-American dish, corned beef and cabbage. Smoking a corned beef, and adding extra spices, produces pastrami.

This recipe is courtesy Justin O’Connor, Executive Chef at the Guinness Storehouse in Dublin. It will be served at the restaurant on St. Patrick’s Day. This recipe serves 6.



  • 1 pint Guinness beer
  • 3 pounds corned beef, soaked overnight in the Guinness
  • 1 medium or large onion, chopped
  • 5 cloves
  • 3 bay leaves
  • 10 black peppercorns
  • 1 head Savoy cabbage
  • 2 pounds peeled potatoes
  • 5 ounces unsalted butter
  • 400ml cream
  • 3 sliced green onions (scallions)

    A Savoy cabbage. The flavor is similar to the
    common white cabbage, but it’s much
    more handsome. Photo by Christa Richert | SXC.



    1. Cook Beef. Place the beef and Guinness into a pot and cover with cold water. Add onion, cloves, bay leaves and peppercorns. Cook for 2 to 2-1/2 hours, or until tender

    2. Cook Potatoes. Cook the potatoes in salted water; drain and mash. Add two-thirds of the butter, half the cream and the green onions. Season to taste with salt and pepper.

    3. Cook Cabbage. Boil the sliced cabbage in salted water for 5 minutes and drain; add 2 tablespoons of butter and season.

    4. Make Cream Sauce. Take 100ml of the cooking stock and place in a pot, add the other 200ml cream and simmer for 2 minutes whisking in 50g butter.

    5. Serve. Carve the corned beef and plate several slices with a serving of potatoes and boiled cabbage; finish with the cream sauce.


    A Brief History Of Cabbage

    While the best-known cabbage dishes may be cole slaw (Holland), corned beef and cabbage (Irish-American), kimchi (Korea), sauerkraut (Germany) and stuffed cabbage (Eastern Europe), the leafy green vegetable is native to the Mediterranean.

    Cabbage is part of the Brassicae botanical family, the group of cruciferous cancer-fighters that also includes bok choy, broccoli, Brussels sprouts, cauliflower, collards, horseradish, kale, kohlrabi, mustard greens and radishes.

    Find more of our favorite beef recipes.


    Related Food Videos: For more food videos, check out The Nibble's Food Video Collection.

    Leave a Comment

    About Us
    Contact Us
    Privacy Policy
    Media Center
    Manufacturers & Retailers
    Facebook Auto Publish Powered By :