115 Reviews

very good, i didn't change anything

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pnj00 March 13, 2009

I was excited with this recipe after reading everyone's great review, however my dish turned out very bitter. Perhaps it's supposed to be bitter due to using Guiness Stout as the recipe called for. I had to neutralize it with lemon juice, orange juice, and sugar. Don't think I will ever use Guiness Stout in cooking corn beef in the future. ps: I bought Guiness Extra Stout, and realized there is also another type called Guiness Draught. Maybe that explains why it's too bitter. On the bright side, the corn beef did turned out fork tender, but most of it's flavor was lost in the bitter sauce. You have a very easy to follow instructions but this recipe is not for me. Thanks for sharing anyway.

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Kayarich March 12, 2009

I made this one evening and we liked it very much. My family loves corned beef and I"m always trying new recipes. I really liked the addition of Guinness to this. It really changes the flavor. Thank you for posting.

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mommyoffour March 06, 2009

Yum!! A very flavorful version of a classic dinner. I reduced the sauce and added it over the meat before serving. It did keep the meat moist, but it does not refridgerate well so it wouldn't work for leftovers. Still, a really great recipe.

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Colflower824 March 02, 2009

Great recipe!! I have made it twice now and we love it! I have not gotten brave enough to add the spices because I am a little wary having veggies flavored with them. At 2 1/2 hours, I added some chopped cilantro with the carrots and potatoes and then added the cabbage 10 minutes later. By 3 hours everything was perfect. We always add a little rice wine vinegar when eating the cabbage and some horseradish with the meat. All those flavors kind of blended on the plate and it was delicious!! Next time I am going to take out some of the broth, add a little vinegar and horseradish and maybe thicken it with some cornstarch for the sauce. Thanks for the best corned beef ever!!

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Deb from Ca January 12, 2009

This was SO GOOD! What more to say? We would be more than happy to make this corned beef, all on its own with no potatoes or veggies, just to have awesome corned beef sandwiches the next day! Thank you - I am SO keeping this recipe!

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KrisLady January 02, 2009

Love, Love, Love this recipe. I use a huge pot so doubled the Guiness, spices and onions. The flavor is wonderful, a definite keeper. It makes such a difference to brown the meat before cooking. Personal preference I cook the vegetables separately to maintain colour and texture. Thank you so much for posting. Happy cooking!

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Kermit in Huntsville December 15, 2008

I didn't particularly like this dish. The guinness/chocholaty flavor overpowered the corned beef.

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WeekendWarrior July 20, 2008

Rasy dish. Not much effort and it tast great. I added peppercorns for a little more spicey flavor.

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Lande Hoffman June 21, 2008

Holy WOW, this was incredible! Never made corned beef before, and this was easy to make and delicious! Thanks for helping me make St. Patty's Day a real talked-about party!!!

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Serissa June 08, 2008
Corned Beef and Cabbage in Guinness