I love this recipe, but I did have trouble finding one two pound carrot.
Super awesome. I've never made corned beef before, but my mom always used to make it in the crock pot, so that's what I did. My husband said the meat and potatoes were really good (and he is not even a big fan of potatoes!). I used a 3 1/2 lb corned beef brisket, a 14.9 oz. can of Guinness Draught (plus extra water to cover meat), 5 red potatoes (quartered), 1 lb. bag baby carrots, 2 1/2-3 Tablespoons minced garlic from the jar, and 2 Tablespoons minced onion flakes (because an onion wouldn't fit into my 5 qt. crock pot with everything else-it was packed!). I cooked it for about 9 hours on low. I was going to put the cabbage in 40 or 50 min. before serving, but it wouldn't have fit, so I took Tia Mouse's suggestion and steamed the cabbage on the stovetop before serving dinner (Simple Steamed Cabbage, Simply Good). As I was putting the spices in, I knew it would be tasty. I served this with Irish Sour Cream Bread and green and white Easy Oreo Truffles for an awesome St. Patrick's Day meal. This is DEFINITELY a keeper, I was hoping there'd be more leftovers (there were 4 of us, and we were apparently super hungry), and next time I'm going to use my larger crock pot and a 4 lb. brisket. ;) Thanks so much for posting this great recipe!
I braised this in the oven at 300 rather than boiling it, but its flavor is amazing. This is my favorite corned beef ever.
We enjoyed this recipe. It was pretty similar to what I already make but wanted to try it with Guinness. Dinner was great - I didn't really notice a big flavor difference in the meat the first night BUT the leftovers - Yum!! Very good.
Perfect, perfect, perfect! Loved the spices in this---much better than the spices that come in the little packet with your corned beef. It was a hit with the whole family. I agree with another poster that the flavors are even more intense the second day (thankfully I set aside "leftovers" before I served!) Thank you for sharing.
This was the best corned beef and cabbage that I have ever made! I followed the recipe to a "T", but next time I may add more of the spices. I do have to admit though, that I had no Guinness (and the store was a few miles away), so I used a Corona. The cabbage and carrots were sweet, the meat was tender and had great flavor, and the potatoes were perfect. I had some friends over, and one of them is from the Chicago area. He said it was the best he's had since he was a kid (and he's 73 years old). That was quite a compliment to me, and to Dee514! Thanks so much for posting this recipe. I don't think I will ever use another. BTW, the sauce reduction did take about 20 minutes, but it was not salty at all. Maybe it's the difference in the corned beef you use. I got this one at Costco here in Oregon.
This was absolutely delicious! The only changes I made were to trim away some of the excess fat, and then soak the briskets in cold water a bit to remove some of the excess salt. It had a delicious flavor, and we (especially my girls) were surprised that the flavor of the Guiness wasn't overwhelming. It combined very nicely with the onions and seasonings to produce a dark, rich broth which was delicious served over the meat and veggies.
I've been using your recipe for several years now and everyone always raves about it. ;)<br/>I have used Guinness a couple of times and I have also used Irish red ales. It's very good either way. ;)<br/>Rory, Seattle, Wa.
EXCELLENT recipe, very tender and moist. I like sweetened carrots so I serve mine differently on the side. Alway a hit when I cook it. The one time my husband refuses to share leftovers with the neighbors!
I followed this recipe to the letter, and the corned beef came out tough, while the cabbage was mushy. I give it two stars only because the flavors were there.