Guinness-Glazed Corned Beef with Traditional Irish Colcannon

Corned beef has long been associated with celebrations and family gatherings, but it’s just as satisfying as a cozy weekend dinner at home. Pressure cooking transforms an inexpensive cut into something incredibly tender, while a quick trip under the broiler creates a beautifully caramelized crust.

Instead of a traditional brown sugar glaze, I finish this version with a simple combination of Guinness, Dijon mustard, honey, and garlic. The result is a savory glaze with just a touch of sweetness that complements the rich flavor of the beef without overpowering it. Paired with creamy Irish colcannon and roasted baby carrots, it’s a comforting meal that’s perfect for sharing around the table.

Guinness-Glazed Corned Beef

Ingredients

1 package corned beef (about 2½–3 pounds)
8 cups water

For the Sauce

2 tablespoons honey
2 tablespoons Dijon or coarse-grain mustard
1 garlic clove, grated
4 tablespoons Guinness

Instructions

Remove the corned beef from its packaging and rinse it thoroughly under cold water to remove the excess brining liquid. Place the water in a pressure cooker and add the corned beef. If your corned beef includes a seasoning packet, add it to the pot as well.

Lock the lid in place and cook under pressure for 1 hour.

Once the pressure has fully released, transfer the corned beef to a baking sheet with the fat side facing up. Trim away any excess fat.

Meanwhile, whisk together the honey, Dijon mustard, Guinness, and grated garlic until smooth. Brush the glaze generously over the top and sides of the corned beef.

Place the baking sheet about 6 inches below the broiler and cook for 3 to 5 minutes, or until the glaze is caramelized and lightly browned. Keep a close eye on it to prevent the glaze from burning.

Transfer the corned beef to a cutting board and slice against the grain. If desired, spoon any pan drippings over the sliced beef, adding a splash of water if needed to thin the sauce.

Traditional Irish Colcannon

No corned beef dinner feels quite complete without a side of creamy colcannon. This traditional Irish potato dish combines buttery mashed potatoes with tender cabbage and green onions for a comforting side that’s every bit as satisfying as the main course.

Ingredients

2 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
4 tablespoons unsalted butter, divided
½ small green cabbage, cored and thinly sliced
4 green onions, thinly sliced
½ cup whole milk, warmed
¼ cup heavy cream, warmed
Kosher salt, to taste
Freshly ground black pepper, to taste

Instructions

Place the potatoes in a large pot and cover with cold, generously salted water. Bring to a boil and cook until the potatoes are fork-tender, about 15 to 20 minutes. Drain well.

While the potatoes are cooking, melt 2 tablespoons of the butter in a large skillet over medium heat. Add the cabbage and cook, stirring occasionally, until softened and tender, about 8 to 10 minutes. Stir in the green onions and cook for 1 minute more. Remove from the heat.

Return the drained potatoes to the warm pot. Add the remaining 2 tablespoons of butter, the warm milk, and the warm heavy cream. Mash until smooth and creamy.

Fold the cooked cabbage and green onion mixture into the mashed potatoes. Season generously with kosher salt and freshly ground black pepper to taste.

Serve immediately alongside the Guinness-Glazed Corned Beef, spooning any of the pan juices from the beef over the meat before serving.

Serving Suggestion

Complete the meal with a side of roasted baby carrots for a classic Irish-inspired dinner that’s hearty, comforting, and perfect for a weekend gathering.