Want to make the best corned beef meal ever? Go with our easy to make Guinness sauce.
We love corned beef any time of the year – and especially for St. Patrick’s Day. It’s easy to make, and oh so good as left-overs (sandwiches, corned beef hash, with eggs, etc.).
While you can’t go wrong with just serving some corned beef with some great artisan mustard, we take our annual St. Patrick’s Day dinner one step further with this amazing sauce created by one of our favorite local chefs. It’s basically a warm aioli (homemade mayonnaise), but with a lot more flavor. It’s not hard to make, and works perfectly with corned beef. It’s also great as a left-over, next day spread on sandwiches or corned beef hash.
For the corned beef itself, we add a lot of Guinness to the corned beef braising liquid. It adds an extra punch of flavor, and the veggies are amazing. Here’s our simple go-to recipe:
- Rinse the corned beef first – no need to pat dry.
- Add the corned beef to a slow cooker or Dutch oven, then add enough liquid to just cover the meat. 50% of our liquid is Guinness. Mix in the spice package that comes with the meat.
- If using a slow cooker, cook on low for 3-4 hours. If you are using a Dutch oven, place in your oven at 250 F for 3-4 hours.
- When corned beef has cooked for 3 hours, add potatoes and carrots (about 1 pound of each); cook until vegetables are almost tender, about 15 minutes. Add cabbage and cook until tender, about 15 more minutes.
- Remove meat and let rest for 15 minutes. Leave broth and vegetables in the slow cooker or Dutch oven.
- Slice meat across the grain. Serve with vegetables and the Guinness Sauce.
- 3 egg yolks
- 1 1/2 teaspoons sea salt
- 1/2 tablespoon Dijon mustard
- 1 tablespoon sugar
- 1/2 tablespoon cornstarch
- 1 teaspoon fresh squeezed lime juice
- 1 teaspoon fresh squeezed lemon juice
- 1 tablespoon minced shallot
- 1 cup Guinness stout
- Optional: 2 tablespoons chopped parsley
- In a large heat resistant bowl, whisk together the egg yolks and sugar until combined and frothy. Whisk in the sea salt, mustard, sugar, and cornstarch until completely combined. There should be no grains.
- Whisk in the lime juice, lemon juice, shallot, and beer.
- Set the bowl over a large pot of simmering water, making sure the bottom of the bowl does not touch the water. Continue to whisk until the mixture increases in volume and thickens to a thick, foamy cream, easily coating the back of a spoon – about 15 minutes. The final consistency should be similar to that of a very light mayonnaise.
- Remove from heat, stir in the optional parsley, and serve immediately