Guinness Braised Brisket with Potatoes

Fork tender, extremely flavorful, melt-in-your-mouth brisket braised in booze with a side of potatoes.

Guinness Braised Brisket with Potatoes

Do you celebrate St. Patrick’s Day? In our house, corned beef and cabbage is customary. We only have it once a year, and it’s always on St. Paddy’s Day.

I’m changing things up this year. Squirrel wasn’t happy at first–the man despises change–but he had a change of heart after one bite of this Guinness braised brisket with potatoes.

I bought a new Le Creuset braiser. Get a load of that vibrant orange beast below. Isn’t she pretty? I was dying to give my fancy new kitchen toy a test drive, so I went out the next day and picked up a brisket from Costco.

Guinness Braised Brisket with Potatoes

I haphazardly massaged the brisket with my my famous barbecue rub, and then topped the hunk of beef with sliced potatoes and onions so I wouldn’t have to put forth the effort to make a side dish later. To make things interesting, I dumped in a bottle of Guinness. I threw the lid on and let the dish braise in the oven for 3+ hours.

What came out of the oven was better than I anticipated. The brisket was so tender you could shred it with a fork. The barbecue rub soaked into the braising liquid, adding bold flavor to the onions and potatoes. If I’m being honest, the potatoes and onions are why I love this dish so much. The potatoes and onions were bangin’!

Guinness Braised Brisket with Potatoes

Can we talk about the braising liquid for a moment, because it’s what makes this dish so irresistibly delicious. The liquid reduces down to a thick, velvety, highly concentrated sauce rich in flavor. I wanted to stick a straw in the pot and have at it.

Guinness Braised Brisket with Potatoes

This dish takes a total of 3 and 1/2 hours to cook. Wait… Don’t leave just yet! I have good news. The only real labor involved is slicing the onions and potatoes. After that small task is done, the oven does the rest of the work.

Feel free to kick your feet up, do the laundry, or pop open another Guinness for your enjoyment.

Guinness Braised Brisket with Potatoes

You’ll love this Irish-inspired dish.

Guinness Braised Brisket with Potatoes

This Guinness braised brisket is rich in flavor, fork tender, and slow cooked to moist perfection.



  • 1 (2 and 1/2 pound) beef brisket
  • 3 tablespoons barbecue rub (recipe below)
  • 6 small-medium yukon gold potatoes, cut into 1/8-inch thick slices
  • 2 large vidalia onions, cut into thick slices
  • 1 (12-ounce) bottle Guinness
  • kosher salt and pepper

Barbecue Dry Rub: 

  • 1/4 cup paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon cumin
  • 1 tablespoon coriander
  • 1 tablespoon chili powder
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 2 tablespoons brown sugar
  • 1 tablespoons granulated sugar


  1. Preheat oven to 300 degrees F.
  2. Rub each side of the brisket with 1 and 1/2 tablespoons of the barbecue seasoning. Place the brisket fat side up in a large dutch oven or braiser.
  3. Add the potatoes and onions to the pot with the brisket. Season with salt and pepper.
  4. Add the Guinness.
  5. Cover and bake for 3 and 1/2 hours.
  6. Serve with a drizzle of the braising liquid.

Barbecue Rub: Add all of the spices to a bowl. Whisk to combine. Store in an airtight container for up to 6 months.

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