Great recipe! Great flavor very tender and juicy. Thank you!
Delicious! This particular recipe was hard to half though, so only make when feeding four or more people.
I made two corned beefs so I could compare. WOW-This is my new recipe for my annual corned beef. It is delicious!
WOW! This was amazing. I have never cooked corned beef before and honestly I didn't know that it could be so juicy and flavorful. My meat was only 2 lbs and was cooked perfectly after 2 hours. I'm not a lover of Guinness but the flavor wasn't overwhelming at all. I didn't have any cloves but I threw in the little seasoning packet that came with the meat and some salt for extra flavor. The house smelled amazing. I will definitely make this again.
The only change I made was to add a little salt. My husband said this was even better than his mother's. A real winner!
I want to tell you this is some awesome corned beef! I made it on vacation in Pam Desert over St. Paddy's day, but baked it in the oven for 3 hrs while we were out and about. Everyone was hovering around the kitchen to sneek a sample before it got to the table...Thank you Dee for such a great treat that will become an annual tradition.
Great corned beef and cabbage -- the corned beef was really tender and flavorful. I did use the stout, but did not like the flavor of the broth and, therefore did not reduce and intensify it. Maybe it was just too salty for me. I did use the the non-reduced broth to pour over the sliced meat and vegetables to keep them moist for serving. Everyone loved the meal!
This recipe is the best corned beef and cabbage I have tried. I used a 3-1/2 lb "first cut" - not sure what that is, but it was the only kind the store had. After browning, I put it in my slo cooker on top of the onion and garlic. When 1 bottle of Guinness draught did not cover the brisket, I added another at the suggestion of my husband. Then added the bayleaf and spices. I let it cook on med hi for 3 hours, then added the cabbage wedges and carrots, which were cooked after 40 minutes. The time probably depends on your slo cooker. (We made Colcannon separately so did not add potatoes.) It was a big success - even picky kids ate it - "Oh, good, ham!" The older one had an "Irish ham" sandwich the next day! We did not make the sauce, the meat was just right as far as salt content.
This recipe was awesome. There was 5 of us and not much left to prove it. I used 1 flat cut and 2 point cuts. They weighed about 8lbs altogether. The most important part of this recipe is to brown the corned beef. What a great flavor it brings to the meat. I used 1 12oz. bottle of Guiness draught, but you could use more if you like. The only othere thing I did was to add about 3-4 tablespoons of red wine vinegar to the water and beer. I usually let my corned beef sit in some water and vinegar overnight in the frig to help cut some of the fat. But adding it to the cooking water was perfect. I used a counter top roaster oven for about 4 hours. You can take the meat out and cook the veggies in the roaster or pour the liquid into a large pot carefully and cook on the stove. The only thing I didn't do was make the sauce. No one missed it. But next time I'll try it. This will be made more than on St Pat's Day. Thanks for the recipe!
Kayarich: The recipe called for Guinness draught, not stout. That's why your dish turned out bitter. You misread one of the steps but don't let that stop you from cooking with Guinness!