I made this exactly as directed and I was just loving it. The beer and garlic cloves were just a perfect extra to a normal corned beef. The next time I did it I also quartered a large sweet onion and tucked that into the veggies. I should have taken a photo it was so beautiful. Leftover veggies in the beer broth were wonderful. It doesn't say to cover it, but I baked mine in a covered ceramic baker.
Made as written and the only thing that didn't work for me is that the carrots turned too mushy for our liking with that much cooking time. I ended up roasting another batch in the oven but they didn't get that good flavor not having been cooked with the corned beef and beer. Next time I will just add them later. This is a great recipe and one I will make again.
After reading reviews and also noticing the beer burning off after about 30 minutes I transferred the meat to a covered Dutch oven and added another beer. I added the carrots and potatoes plus an onion during the last 45-60 minutes. Made the cabbage as described. Have plenty of juice in the Dutch oven for those who want extra cooking juice on their plates. Will make again, but definitely in a covered baking dish. Delish! Thank you for sharing!
This is an easy and delicious dinner party menu. I put the carrots and potatoes in the last hour. I liked steaming the cabbage separately. It didn't disappear in the broth like other recipes. The meat was tender and sliced easily. I remember my Mom's corned beef falling apart and melting in my mouth. Has the type of beef changed over the years?
So delicious! I will never cook corned beef in a slow cooker or on stove top again. I used water instead of beer and used one crushed garlic clove instead of whole and garlic slivers. I also added a quartered onion and covered it during baking. Superb!
I used a 2 .4lb Hummel Corned Beef that has the spices already in the meat and they recommend using the juices in the package. But I threw out before reading the directions. So I googled corned beef packet spices and added cinnamon, ginger, allspice, and ground clove (did not have whole cloves) with a pinch of salt and black pepper. I used 11 .2 ounces of Guinness Beer and 5 ounces of water. I followed the rest of the directions and highly recommend this recipe. It was delicious and will be my go to St. Patrick's Day Dinner. Thank you!
I made it as described and did not cover it. The beer evaporated completely and burned. Fortunately I was able to salvage it by putting the beef in a different pan adding potatoes and carrots and drizzling with olive oil. Flavor of the beef was good and disaster averted.
Will definitely make this again.
