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Corned Beef in Stout with Mustard Chutney

Corned Beef with Guinness Recipe with a mustard chutney. This corned beef cooked in stout has a wonderful earthy color and aroma.
Course Entree
Cuisine American
Level Beginner
Main Ingredient Beef, Potato
Diet Dairy-Free, Gluten-Free, Low Sugar


  • corned beef For
  • 2 - 3 pounds corned beef brisket point cut
  • 1 tablespoon brown sugar
  • 1 bay leaf
  • 1/2 cabbage head of (cut 4 wedges vertically)
  • 1 onion small (cut vertically into 4 wedges)
  • 3 carrots cut into large chunks
  • 1 pound baby potatoes whole (I like baby yukon golds)


  1. For mustard chutney: Mix 2 parts chutney (like Major Grey's) with 1 part whole grain mustard.
  2. Put the brisket in a large heavy bottomed pot and add the sugar, bay leaf, and stout. Cover with enough water so the beef is submerged by at least 1/2". If your corned beef is especially salty you may want to add more water.
  3. Bring to boil over high heat and skim and foam that floats to the top.
  4. Lower heat to "low", cover and simmer until a fork easily passes through the brisket, about 3 hours. Transfer it to a plate and cover with foil.
  5. Add the carrots and and potatoes to the liquid and turn up the heat. After about 10 minutes add the cabbage and onions and cook for another 20 minutes.
  6. Slice the brisket as thin as possible and serve with the veggies, broth and the mustard chutney.