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Beef and Guinness(R) Stew
December 16, 2013

I made this recipe for a family Christmas party using smoked, overly cooked (i.e. DRIED OUT!)leftover brisket. I was hoping the cooking slow and low in the Guinness would tenderize and moisten the brisket. It turned out FANTASTIC and there were NO leftovers, sorry to say! LOL! I made it the next day for my family, again using this overcooked, smoked brisket and it turned out just as great! THIS is DEFINITELY a keeper!! (I didn't use any sugar. That's the only adjustment I made, except for the dried out meat I used!) A GREAT way to use up meat that turned out too dry and tough! Thanks for this recipe, Chef John!!

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