shredded corned beef and sliced limes with beer cans

Irish Carnitas

  • Author: Dan


  • 1 3-4 lb. corned beef (discard spice packet)
  • 1 onion roughly chopped
  • 4 cloves of garlic, whole
  • 2 carrots, peeled and cut into large pieces

For the Guinness Glaze

  • 6 cloves of garlic, peeled and grated
  • 1 T. canola oil
  • 1/2 c. water
  • 1 c. pineapple juice
  • 3/4 c. brown sugar
  • 3/4 c. teriyaki sauce
  • 3/4 c. dark beer like Guinness
  • 1/41/2 t. cayenne pepper
  • 4 t. cornstarch mixed with 4 teaspoons of water


  1. Place the corned beef in your slow cooker with 2-4 cups of water, just enough to almost cover the beef, along with the onion, garlic and carrots and set on low for 6-8 hours. (you can do this the day before)
  2. When the corned beef is done, let it cool and shred it into bite sized pieces.
  3. Preheat the oven to 450 degrees.
  4. In a medium saucepan, heat the oil over medium heat and then add in the minced garlic. Cook for 2 minutes while stirring and then add the beer.
  5. Cook the beer down until it reduces by half, about 8-10 minutes, then add in the rest of the ingredients for the glaze. (except for the cornstarch)
  6. Once the glaze comes to a boil add in the cornstarch mixture and stir. Bring back to a boil then cook for 3-4 minutes until the glaze thickens.
  7. Spoon the glaze over the shredded corned beef (you won’t need it all) and toss to coat.
  8. Place the corned beef on a baking sheet sprayed with cooking spray and bake for 8-10 minutes until the glaze caramelizes.


Leftover glaze is awesome over grilled chicken or for dipping chicken fingers!