Tuesday, March 16, 2010

Guinness Corned Beef

I was smarter this year then last year and bought my corned beef earlier then a couple of days before St Patrick's Day. Also with the way Mike has been working lately I decided to make our corned beef dinner on Sunday so we can all enjoy it together.

I usually make the recipe that is in the cookbook How to Cook Everything on page 439 for Corn Beef. It always comes out great and really the way I always have thought corn beef should come out. This year I found another recipe while I was searching for other Irish recipes and decided to give it a try.

Guinness Corned Beef


4 pounds corned beef brisket
1 cup brown sugar
1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness®)


Preheat oven to 300 degrees F (150 degrees C). Rinse the beef completely and pat dry.

Place the brisket on rack in a roasting pan or Dutch oven. Rub the brown sugar on the corned beef to coat entire beef, including the bottom. Pour the bottle of stout beer around, and gently over the beef to wet the sugar.

Cover, and place in preheated oven. Bake for 2 1/2 hours. Allow to rest 5 minutes before slicing.

Note: During the last hour, you may put vegetables in the roasting pan as well. Try a wedge of cabbage, new potatoes, onion, carrots, etc. You may need to add a little more beer with your vegetables

Review: Oh my goodness this was THE best corned beef I have ever had or ever made! Like Mike said what gets more Irish then cooking meat in beer. I don't know why I never thought of it before but it makes perfect sense in a way. I did what a lot of people said in their reviews and cooked it in my crock pot. Most people seemed to have cooked it on low for 8-10 hours. I didn't have the time to do that so I cooked it on High for 4 hours and then added an extra 1/2 hour because I tossed in some carrots and potatoes. I also used larger cans of Guinness because I always buy the 4 pack that they sell at the supermarket. Another thing that most people stated in their recipes is that they used at least 2 cans when they put it in the crock pot (you need enough to cover the beef). I think I might have been able to get away with one but using two gives you a lot of leftover liquid which is better if you want to cook the veggies at the end. This is definitely a keeper and I sort of want to make it again but I will be good and keep it for that once a year treat.

1 comment:

Talita said...

What a delicious meat! Perfect for sunday or even for all days of week!


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