I made this for my family tonight...11 people so I used 3 corned beefs in a huge roaster and doubled the beer and whisky amounts. I added the potatoes and carotts (alot) 3 hours into cooking time and the last hour added 2 heads of cabbage wedged...it was AMAZING!!!!! I have always used the pressure cooker, but this made it possible to make alot at one time and the flavor and tenderness was beyond perfect! This recipe is forever a St. Pattys Day keeper..thankyou so much!!! Janet Corsaro
The flavor of this was great, but the meat turned out too tough for me. May have had better luck with a crockpot.
I loved this recipe! I usually use the crockpot, or stockpot, so this was my first time baking it in the oven. Left out the pickling spices, and goofed up on the whiskey (used Scotch because it said whiskey lol). That wasn't a good mistake, but after taking it out of the liquid, it tasted wonderful. Will definitely make this again!
Tia, we loved this! I was a little worried about it since I don't like beer (shhh, don't tell anyone), but the dark beer added a wonderful depth of flavor to the corned beef. I put it in the crockpot on low since I had to be away from home for 9 hours and it was perfect when dinner time rolled around. I cooked the carrots and potatoes separately and topped the corned beef with Mustard and Chive Sauce. This will be my new corned beef recipe. Thanks Tia!