Most helpful positive review
Excellent. I've made this twice in the crockpot and learned a few things. You do have to cover the meat with the liquid or the parts not submerged will get bitter. It took two cans of Guiness to cover. Do add the seasoning packet for more of the traditional flavor. Also, cut the fat off the one side before cooking or the flavor won't get in the meat as much and it'll be a bit on the fatty/greasy side. Next time I may be brave and try one can water, one can Guiness since it seems expensive to use two cans. Don't forget the brown sugar (light/golden worked fine for me) and the seasoning packet - it all goes in there!Read More
Most helpful critical review
I opted for the slow cooker since it seamed fool-proof and should have been very tender. But no. Started the cooker at 7am St. Patty's Day. 11 hours later I stuck a fork to it. Brick. Fork wouldn't even penetrate it. Same after 14 hours. Ended up cooking this center-cut beef all night and pulled the plug after 21 hours with slight increase in tenderness but it sure smelled great! Had it for dinner the next night and everyone loved it even though it was still very firm. Next time I'll use a more conventional recipe from Allrecipes and just drink the beer on the side :) UPDATE: I believe my problem was in using Guiness EXTRA Stout. This, as I found out later, has a much higher alcohol content than regular draft. Almost 4 times as much. Too much booze would certainly toughen the roast.Read More
Excellent. I've made this twice in the crockpot and learned a few things. You do have to cover the meat with the liquid or the parts not submerged will get bitter. It took two cans of Guiness to cover. Do add the seasoning packet for more of the traditional flavor. Also, cut the fat off the one side before cooking or the flavor won't get in the meat as much and it'll be a bit on the fatty/greasy side. Next time I may be brave and try one can water, one can Guiness since it seems expensive to use two cans. Don't forget the brown sugar (light/golden worked fine for me) and the seasoning packet - it all goes in there!
I wish I could give it 10 stars. I was very nervous about making this since it is not the norm. I made this for st. Paddy's day for a true Irish family(my husbands) and they loved it ( I also did the boiled corn beef just incase). His father (from Ireland) said it was the best corn beef he ever had and he truely enjoyed it. I even loved it and I am not a big fan of corn beef. The beer is not strong and the brown sugar is just perfect. My husband wants me to cook it this way all the time. Thanks so much for the recipe. Will make again and again and again. I did boil the cabbage and potatoes in a different pot since I didnt have room for them. The carrots I did with the meat and wow. I recommend everyone to try it this way.
This recipe MUST be cooked in a slow cooker, on low, all day if you want it to be juicy and tender!! Make sure you buy Flat cut corned beef instead of Point cut too. I've made it a few times and the meat just falls apart.
Absolutely delicious! I put in a crockpot on high for 8 hours. Added red potatoes, carrots, and onions with 3 hours to go, then cabbage with 1 hour to go. Will definitely make again. Thanks for the great recipe!
The second time I made this I added a 1/4 cup of whole black peppercorns, 2 cloves garlic and 2 bay leaves (remove bay leaves prior to serving) and cook per the instructions. Absolutely fantastic and definitely better than the written recipe - Make sure your beef is covered and for those wondering, the flat cut works best for this recipe!
This is a terrific recipe. I read all of the other reviews, and (with very few exceptions) the only complaint I read was that it's too tough. This is purely a function of how long you cook it; cook it longer, and it gets more tender. Here's what we did... we didn't bother putting the corned beef on a roasting rack. Instead, we put the corned beef, sugar, and guinness in a dutch oven (yes, the meat was sitting right in the beer). We put it (covered) in a 300 degree oven, and then every 45 minutes we turned the meat over. After two hours, we added cabbage and potatoes, and then let it go for another 1.5 hours. When we were done, the meat was a little tough, so we cooked it for another 45-60 minutes. When we were done, we had the best corned beef we've ever had. Usually we smother our corned beef with mustard and our potatoes with ketchup, but we needed neither with this delicious (and ridiculously easy) recipe. It's slightly sweet, but really nicely flavored. Enjoy!
This is now the only way I cook corned beef. I also cook it in a crockpot. It is easier and comes out so tender. Make sure to not use the spices that come with the meat - just use the brown sugar and Guinness.
Been a member for a LONG time- and until recently have never rated/reviewed. THIS IS AWESOME. I make this several times a year (in the oven). Someone wrote it MUST be in a slow cooker on low all day? Mine has been great following the directions ... (but obviously, a low slow may be the way to go).
WONDERFUL! We've been an Irish family forever and never baked a corned beef. This is the best way ever! I covered the pan with foil and halfway through removed it turned the beef on the rack a few times and eventually removed the rack, finishing the cooking in the stout. You MUST use a thin cut of corned beef. Never was dry. Exceptionally perfect. Have a cold stout ready for your meal, too.
I"ve read all the comments here and you'll see so many that "added this and that", "slow cooked for this or that long", "had tough tough" results and you'll see why...... YOU DIDN'T FOLLOW THE RECIPIE FOLKS! please don't rate something other than the recipe as it was written - rate what you created! this was perfect, as written
To the person who said cooking in the oven was too dry. Just wanted to post that I've made this recipe for the last few St. Pats and do it in a turkey oven bag. I also slather the C.B. with grain mustard and cover it with the brown sugar. Pour the beer into the bag, seal it and give a few pokes to bag for vent holes. This is the BEST way I've ever cooked C.B. Just a note - we did "corned beef 3 ways" last year at our party to do an actual taste test. The oven baked beer version was gone so fast I didn't get any. The crock pot was so-so and the boiled version had lots left over. It's a winner!!
When I submitted this recipe years ago, I was afraid no one would try it. I have used many suggestions from other cooks as I "tweak" every recipe I have. I believe that the way to go now is to cook the corned beef in my dutch oven. Put the meat directly in and let it cook in the Guiness. It gets better every time I make it!
OK, first of all, anyone who knows anything about meat at all knows that for corned beef you do not cut off the fat layer, that is where you will get all of your flavor from. You need to use the season packet, again this is how the beef gets it's "corned" flavor. Also, you can not cook corned beef in an oven for 2-1/2 hours at 300 degrees and expect it to come out tender. So, you must either use your slow cooker and cook it all day or in the oven for a much longer time. I am so not a Guiness person, but I have to say that flavor of the beer and the brown sugar complement each other very well. Rubbed on the fat layer and slow cooked puts such a nice glaze and flavor to the meat. I also added the minced garlic as suggested by another reviewer, very good. Next time, I will not use the store bought meat, I will cure my own as normal and then put it in my slow cooker for the day. Over-all, this is a keeper, thanks.
DON'T PASS THIS UP BECAUSE YOU'RE NOT A GUINNESS DRINKER. The flavor is very mild. My husband didn't realize from the taste that the meat was cooked in Guinness. I have never made corned beef before but I am a true Guinness lover so this seemed appropriate. I did NOT use the seasoning packet that came with the meat. Instead, I added some whole allspice, juniper berries, whole peppercorns, and some cloves to the Guinness per the suggestion of another reviewer. I got a bit carried away with the cloves, but other than that, the flavor was fabulous. An hour before the end, I added quartered potatoes, some baby carrots, and a whole vidalia onion cut into large chunks. I spooned out some of the liquid and thickened it with some cornstarch for gravy. Everyone loved it and it made GREAT sandwiches the next day. I cooked it at 300 degrees for roughly five hours.
I do corned beef and cabbage every St. Paddy's Day and this, by far, produced the tastiest and most tender corned beef. I put it in the slow cooker as follows: a layer of thinly sliced onion, a layer of brown sugar, the corned beef, another layer of brown sugar and 2 bottles of Guiness poured over all and left it for 9 hours on low. I did flip it over half way. The sauce it made is a bit bitter (just like Guinness!) so I cooked my carrots, potatoes and cabbage in a pot with 3 parts water to 1+ part of the Guinness broth from the slow cooker. Delicious...this will be my preparation method from now on!!
I opted for the slow cooker since it seamed fool-proof and should have been very tender. But no. Started the cooker at 7am St. Patty's Day. 11 hours later I stuck a fork to it. Brick. Fork wouldn't even penetrate it. Same after 14 hours. Ended up cooking this center-cut beef all night and pulled the plug after 21 hours with slight increase in tenderness but it sure smelled great! Had it for dinner the next night and everyone loved it even though it was still very firm. Next time I'll use a more conventional recipe from Allrecipes and just drink the beer on the side :) UPDATE: I believe my problem was in using Guiness EXTRA Stout. This, as I found out later, has a much higher alcohol content than regular draft. Almost 4 times as much. Too much booze would certainly toughen the roast.
I make this every year for St. Patty's Day. I put onions, potatoes, carrots and cabbage wedges in bottom of the crockpot and then place the corned beef on top. I pack the brown sugar all over the meat and then pour on the Guinness. I also add about 1 cup of water. I cook on low for 10 hours. This is the best corned beef meal I have ever had!
This was wonderful cooked in a the crock pot with out veggies. I used about 1/2 cup of the brown sugar and 2 cans of Guinness. I did add the spice packet from the meat and 2 more bay leaves. Cooked 8 hours on high. I made 2 in 2 different pots (for leftovers). I stored the second piece overnight in the fridge, in the juices from the crock pot and it was even better the next day. Made Diane's Colcannon to go with it and my guests could not stop raving about both the Corned Beef and the Irish Mashed Potatoes! Thanks everyone for all of the cooking tips!
this will be the 3rd straight st. patty's day that i will be making this (that does not include any other time throughout the years that i have been asked/begged to make it) my family (esp. the hubby) absolutely LOVE this dish! my hubby has been on the countdown since valentine's day! the only changes i make are to trim off as much fat as possible (personal preference), rub with the sugar, throw in the crockpot, cover completely with guinness and cook on low for 8-10 hours. i add red potatoes the last 2 hours and cook the cabbage separately (just a taste and color preference with me and the kids. . .hubby likes his with the potatoes). shameless, thank you so much for an awesome recipe!!!!
For those who complained of "tough" "greasy" meat, keep in mind that like any other meat, there are good brisket cuts and bad brisket cuts. The Flat cut is usually a dollar or two more per pound than the point cut. There is a reason for this, if you want a good corned beef, don't skimp
Delicious. Just be sure to cut out all of the cabbage heart. If you dont, it can be bitter.
I have made this recipe for years. It also works well with double chocolate stout beer! I cook mine on low in the crockpot all day. The aroma is wonderful...The next morning I fry up some potatoes, onion, and green pepper, add salt & pepper to taste along with a dash of cider vinegar and then add the corned beef...makes delicious hash. I like to top it with a sour cream/hot mustard sauce.
Wow! This is a keeper! The best corned beef ever. Only changes; trimmed fat from bottom, used Modelo instead of Guinness, and light brown sugar. Placed in slow cooker, first hour on high, then seven hours on low. Used point cut;5 lbs. Incredibly good!! I dont usually like corned beef! Not anymore!!!
I did not try this exact recipe but had to comment. This has been my secret for years. Make it easy on yourself, just throw it all in the crockpot. Depending on the size of the crockpot is how much G. beer I use, but at least one can and I do add water too, it does not have to be all beer. And use the spices they give you with your corn beef. I add a few cloves of garlic too. I think this year I will add just a little of the brown sugar like this recipe has but I won't use as much- corn beef should not be sweet. Happy saint Patty's Day!
For someone who has always boiled corned beef, this was a stretch, because of the ratings I had to try it. I will never boil corned beef again, this really does melt in your mouth Thanks, Sandy
This is a great recipe,I cooked mine in a crock pot. Simmered all day. Cool,slice and eat.Make it a day ahead it is much easier to slice it cold. Yum
I have made this well over 20 times and it's THE BEST! I have cooked it in the oven as directed and also (the normal way for me) is in the slow cooker with an extra 1/2-1 bottle more of Guinness. I put the slow-cooker on low for about 6 hours and it is amazing! Seriously, THE BEST!
Simple & delicious. Great meal to put into the oven and forget about. I didn't have any Guinness so I used a light beer, it was still wonderful. I also added red potatoes, carrots and wedged cabbage during the last hour. They turned out wonderfully and my family went back for seconds. I thought I would have enough meat left over for sandwiches, but the family ate it all!
Making this again for the seventh year in a row!! Fantastic recipe! We do away with the oven and use a crock pot on low 6-8hrs with no trouble whatsoever. We throw away the seasoning packet and it tastes better than with! Thank you!!
I made this exactly as written and it was amazing! I did cut back on the brown sugar only because 4# briskets are not available where I live. Next time I'll just buy two because everyone is wishing we had left-overs! Wonderful recipe! If you are going to tweek it, write your own... just sayin'.
Being a total novice in the kitchen, I thought I'd give this simple recipe a try. I must say it turned out GREAT! The corned beef was moist & the juice was sweet & delicious. I've already made it twice this week & have a girlfriend who thinks I've somehow morphed into a Chef!!
I cooked a 3 lb corned beef brisket in the slow cooker for 9 hours with the entire cup of brown sugar and used three Guinness Draught to completely cover the meat. The meat was amazing! I served it to a large group of people and everyone loved it. I plan to cook a few larger briskets using the same method for my son's upcoming wedding social.
Seeing as I was working all day I opted to make this in the Crockpot. I used the flat cut corned beef and trimmed most of the visible fat off. I placed the brisket in the bottom and covered it with two cans of Guinness and the brown sugar. I placed carrot and potatoes around the meat and put a few wedges of cabbage on top of the whole thing. I cooked it on low for about 10 hours and when it was done with was out of this world! I can't recommend this combination enough. I'm sure it would be just as tasty in the oven, but for true fall apart, melt in your mouth corned beef the Crockpot works beautifully.
Best corned beef ever! I've made this several times now in my slow cooker; it's always a huge hit! Adding carrots, onions, potatoes, and cabbage is the way to go.
I thought this was really good (and easy) to make in a slow cooker. I should have included the flavor packet that came with the meat - it turned out a little bland with just some salt that I added. I also reduced the brown sugar down to 1/4 cup - was the perfect amount for me. I poured the entire bottle of beer in the slow cooker, then piled cubed potatoes, carrots, onion wedges, and cabbage slices on the top. Cooked on low for 6 hours. Was very good - just needed more flavor (from the spice packet). Thanks for the recipe!
I have made this 2x and have learned the following: cook in crockpot, use original guiness beer & cover ALL the meat. I made mine w/o sugar - but added wedged cabbage, whole carrots & wedged carrots - the last hour of cooking - everyone raved. This is Truly a Delicious recipe. Make w/ irish soda bread- found on this site for traditional dinner.
The alcohol bakes off, so this is child safe. What I did was to cook the cornbeef according to the recipe; 15 minutes before specified "done time" I started making the Amazingly Easy Irish Soda Bread (from this website) and bumped the temp/ up to 375*, to cook the bread. When the timer went off, I removed the cornbeef, put it on the bottom rack of oven and put in the Soda Bread. Cooked the bread according to directions and then took everything out of the oven. It all turned out perfect! I added cabbage only to the cornbeef and didn't even need to add more liquid as there was plenty of juice! A keeper as my hubby says.
Ridiculously easy. You could make this drunk, which is appropriate given the holiday. People said this was better than the corned beef the local Irish pub was serving on St. Patrick's Day. I didn't measure the brown sugar, just rubbed it on until it was coated. Put the corned beef in crockpot on low for about 9 hours. Very juicy and tender. Put some cabbage, onions and carrots in about the last hour and half of cooking. I only put in a little bit of cabbage, wished I had put more in because I ran out of cabbage before I ran out of beef. Its important that you like the taste of Guinness, because the cabbage really absorbs the taste of this wonderful stout.
Awesome! No longer will corned beef & cabbage be cooked just because we're supposed to - we will definitely want to do it this way over & over again! Used a 5lb FLAT CUT brisket & cooked it fat side UP w/o the rack. Mixed the spice packet & 2 cloves of minced garlic with the brown sugar prior to rubbing all over the meat & surrounded it with 2 cans of Murphey's. 4 hours later added cabbage wedges & potatoes...an hour later made converts out of my family as well as a couple of neighbors! YUM! The only thing I can't decide is if this is so good that it'll only be served on this holiday? Or, is it so good that it'll become a slightly regular meal in our house???+++UPDATE+++The hubs just informed me that it was a tad too sweet (I'll cut down the brown sugar just a bit next time) & he'd prefer the cabbage cooked separately to retain more of its cabbage flavor, other than that this will be THE go-to corned beef recipe from now on! The four stars are for the flavor & ease of prep, the only reason I didn't give it 5 stars is due to the level of sweetness & the suggested cooking time being too short...
This is perfect! I followed the advice from the reviews and used my slow cooker (trim the fat first, it made a big difference!). I used two bottles of Guinness and flipped the brisket halfway through cooking. I added allspice, cloves and thyme to the seasonings from the packet that came with the brisket- this was recommended by another reviewer and it really added to the taste. This was so easy and just wonderful- tender and not at all greasy.
This is the most amazing corned beef ever! I follow the recipe to the letter and always enjoy the end result. I have always used a crock pot and cooked on high for about 8 hrs., so don't know how the oven version turns out, but the slow cooker version is definitely a keeper! I have added potatoes and carrots and the brown sugar/beer glaze makes them very tasty. Thanks Shameless!
Awesome! Best corned beef Ive ever made. I put mine in the crockpot on High for 9 Hours. It took (2) cans of guiness beer and 2 cups of water to cover the corned beef. I rubbed the brown sugar and seasoning packet on the corned beef. So tender and great flavor!
This is a superb recipe. I had never added brown sugar before! Personally, I like the slightly bitter taste of Guinness only, but my family found it a bit too strong. I cut the brown sugar back to 3/4 of a cup, and my friends and family loved it, while I still got a certain amount of bite. I also switched to a crock pot,cooking for 8 hours, and added small potatoes and baby carrots with some onion slices two hours before it was finished.
This is a good recipe, but if you are used to having corned beef one way; you may think this is too sweet. I made mine in the cockpot with 2 cans of Guiness. I put potatoes, carrots and cabbage in with it towards the end. The potatoes were done under 2 hours, the cabbage took slightly longer than 1 hour. Next time I make it I think I will opt out of putting any sugar in it at all. The beer is a great idea and even though I can't stand beer, it isn't noticeable in this recipe at all.
This recipe rocks!I've served this to over 70 ppl. & had no complaints. I love it's simlpicity. Try: **Using a coking bag...you'll never try it another way. *Adding 2 cups baby carrots, 1 cup chopped yellow(sweet)onions & minced garlic the last hour if you'd like
I'm only rating this a 3 because my corned beef was tough. The baking time needs to increase by at least an hour. My brisket wasn't quite 3 lbs and it needed to cook much longer. The flavor was good, but it doesn't do any good if you have to chew and chew and chew...
I don't like Guinness or corned beef, but my husband does so I thought I'd try this. (The same recipe is on Guinness' website.) I used the flat cut corned beef and my crock pot. The whole flavor packet went in, plus the brown sugar the recipe calls for...I used a bottle of beer instead of a can though. It was great! My daughter loved it too which really surprised me. Made reubens with the leftovers...yummy! Thanks for the post.
Sorry. Followed the recipe exactly as written, but it came out awfully dry. I think it was because the beef was on a rack above the beer. If you're going to use a crockpot (like most of the reviewers did), and want the taste of beer in your corned beef, I recommend the "Slow Cooked Corned Beef for Sandwiches" recipe on this site. I've used it several times for sandwiches and whole meals by adding veggies to the crockpot about halfway through the cooking time.
What a disaster!!!I followed the recipe to a "T" and all I got was a tough, undercooked slab of meat!! I had friends and family waiting while I ran around transferring all the ingredients into my trusty electric pressure cooker, but even then the beef was still tough. The guiness only gave it an unappetizing brown color too! Don't make this!!!
My go-to corned beef recipe! It is fantastic, no changes needed.
When I made this recipe, I had all the ingridients at home (I thought), and later realized I didn't have the guinness beer. I had plenty of red wine though, so I used red wine instead. It tasted awesome! So tender and very tasty. My husband loved it, he almost finished the whole dish (good for 6 serving).
I've made this the last several years for St. Pat's Day. It's a family favorite and is expected on March 17th. The biggest tip I can give is to cook it long enough to get it good and tender. There's nothing worse than a tough cut of meat. Here's how I did it this year. After rinsing and patting the corned beef dry (I used 2, 3-1/2 lb. corned beef briskets), I put them alltogether in a Pam sprayed crockpot along with 1 cup brown sugar and a bottle of Guinness. I cooked them on High for 8 hours (fat side down). I checked them for tenderness, turned them over and cooked them on High for 4 more hours. I removed them from the crock pot to cool and added another bottle of Guinness to the cooking liquid and then added a head of cabbage cut into wedges and a 48 oz. bag of baby carrots to cook on High for 7 hours until tender. I also made Diane's Colcannon, here at allrecipes, to go with the corned beef and veggies. Yum!!
I have done a different Guinness corned beef recipe for the past five years, and everyone has always liked it. But this year, I couldn't find my recipe so I used this one (thinking it was the same). It wasn't the same as my original recipe; this one is MUCH better! The brown sugar gives the beef a fantastic glaze/crust that makes this meal so much more! It was so easy to make, too! I left it in my crockpot for four hours (only did a 2 lb. brisket), and it was perfect! My old recipe will never be used again. This one, however, will always be my corned beef recipe!
This was the BEST corned beef I have ever made. My brisket was only 3.3 lbs, so I used 3/4 cup of brown sugar, 2 bottles of Guinness stout, and the seasoning packet included with the meat. I trimmed the fat off of the meat, coated the outside with brown sugar, and covered the entire brisket with the Guinness. It was tender, juicy, and melt in your mouth delicious. This is now the only way I will make corned beef. Thank you for the recipe.
Excellent...I have read a gazillion of the reviews and for the most part followed the recipe to the letter and my family just oved it. In case your having bad results...this is what I did...I used a 13x9x2 pan, rinsed two 4 lb corned beefs and dried with papertowels, rubbed both briskets and both sides generously with brown sugar and browned both sides in a skillet with some olive oil, laid them sideways in the pan to fit pretty tight, used about 16-18 oz of a 22 oz bottle of Guiness Stout (covered 2/3 of the meat), Sealed tight with heavy foil and baked at 300 degrees Fahrenheit (untouched) for 3 1/2 hours and it was perfect! Served with Diane's Colcannon recipe located on this website too...but used half and half instead of milk. Will never boil meat again...braise my friend...awesome!
Being that my bday is on St. Patrick's day and I have made traditional corned beef in the past, not exceptionally well, but o.k. I decided this sounded delicious and had to try it! Read all reviews and went with the original recipe as posted with a few of my own additions based on reviews and what I know as a cook. I used a 3 lb. point cut corned beef (meant to buy a flat cut, but this turned out great regardless), rubbed both sides with couple tablespoons of brown sugar, then added to my dutch oven for extra flavor, 1 cut up onion, 4 cloves smashed garlic, 4 bay leaves, pickling spice that came with package, and few tablespoons of assorted whole peppercorns. placed meat on top of this, added 3 bottles (12oz) guiness draught beer & 1 1/2 c. water which what was needed to barely cover meat. Placed lid on dutch oven and put in 300 oven for 5 hours. During the last hour I removed the lid from pot & added 2 quartered russet potatoes, cabbage wedges and 5 carrots. This was amazingly tender!! I probably could have taken it out after 3.5 - 4 hours. The meat was extremely moist and practically falling apart, but I LOVED IT. I did not remove the fat from the meat as I felt it would dissolve and only add flavor to the liquid and I'm glad I did. The veggies were cooked to perfection. I will say the flavor of the liquid is somewhat sweet and the peppercorns added a little heat, not overpowering at all and frankly I like the sweet/heat combination. I would make this again & again!
We were so disappointed because I tried another recipe on this site and it used beer and it was fantastic. this one was dry dry tough tough cause it needed to cook inside the beer and not on top of everything. I'm sticking with Slow Cooked Corned Beef For Sandwiches from now on because it just can not be beet!!
I make this just as the directions advise, except I add the corned beef spice packet to the brown sugar for my rum. This is delicious. I am an Irish American and this is the best I have ever had. It is not as "gelatinous" as boiled versions, and the meat doesn't curl up like when I simmer it. This cuts nicely the day you cook it, whereas with boiled versions, I have always found it does not slice well until it has been refrigerated.
Love. LoVe. LOVE. This recipe! I make it as is and it is devoured everytime! I've made it for the last 3 years for St. patricks day and a few times in between. We boild the cabbage, potatoes and carrots on the side with their own seasonings. True highlight of the month of March! Thank you SO much for sharing!
I used a slow cooker and the seasoning packet. Hands down the best corned beef I've ever eaten.
This was FABULOUS! I was very skeptical about the Guinness (not a fan - hubby is though!) but in the end you couldn't taste the Guinness yet it left a wonderful flavor behind. Cooked the flat cut in the slow cooker for about 7 hours on low (I used 2 bottles of Guinness to cover the meat almost to the top) and added the potatoes and cabbage about 90 minutes before serving (flipped it to high at that point). No leftovers...I have a lonely loaf of rye and bottle of thousand island dressing!
make half as much as it last too long for just 2 people
I made this for a restaurant I worked for and was told by many that is was the best they ever had. I did not change any of the ingredients but I did cook it at 225 for 4 hours. Great flavor and super moist.
This is a variation on a recipe I have used for years. To add a little zip, coat with a hearty grainy mustard first, and then coat with brown sugar. Makes it not as sweet and adds great flavor!
I loved this recipe. My small family of three ate the whole thing. That is quite a feat for this crew!! I used the spice packet along with the brown sugar, had to add more Guiness to keep enough liquid in the pan. I baked it for 4 hours. Was tender and delicious! A must try for corned beef fan.
NEVER AGAIN -- BACK TO MY BOILED DINNER From all of the rave reviews, I thought this would be fantastic. I did cook it in the slow cooker as suggested for 11 hrs. so the meat was tender. The Guinness totally ruined the flavor of everything. I normally cook 2 to 3 times more food than we need because everyone has seconds or thirds and we also have plenty left for hash and ruebens. No one even finished their first helping of this (let alone have seconds). It looks like I have to find another use for the corned beef because the vegetables tasted so horrible.
This is a great recipe. The only thing i do different is rub the meat with brown sugar then then sear it in a hot frying pan with olive oil first before roastng. It gives the meat a deeper richer flavor. I've already made it for St. Patty's day, and i am thinking acout making it again. my family loves it so much!!!
Extremely flavorful and wonderful corned beef. I've never been one to generalize; and my children absolutely loved this dish.
I tried this recipe and thought it was really good. But after reading the reviews I think I must add that when buying a corned beef the flat cut is a better quality than a point cut. This makes all the difference. Plus keep the foil on while baking. TRY NOT TO PEEK you lose all of the heat and steam with is what makes it tender. Also always cut a corned beef on a diagonal angle.
Love this! Corned beef and Guinness are the perfect combo! I did keep in the oven for about 4 hours versus the 2 1/2. Mine was only a 3 pounder. I bought a second one while they were on sale. Think I'll try this one in the crock.
My fiance and I love this recipe! He says it is becoming his favorite. I use two cans or bottles of beer though, an outmeal stout is very good. The recipe for Beer Bread I is very good with it also. Both recipes are so easy too. I put the corned beef in the croskpot with the veggies and cook it on high for 8 hours.
I made this for St. Patrick's day this year. I did it in a crock pot with 22 ounces of beer and cooked for a total of about 7 hours on high. I added some veggies (onions and carrots) during the last hour and served with Lemon Horseradish New Potatoes and Irish Brown Soda Bread recipes from this website. While I'm not a huge fan of beer, I think it gave the corned beef and veggies a fabulous flavor. Even people who don't like corned beef enjoyed it. I used the leftover meat to make reuben sandwiches all week. Thanks!
I do this in the crock pot all day on low. Excellent meal! I make it with the colcannon (potatoes/cabbage/onions) recipe you can find on here. I will make this tomorrow (Mar.17th) and every St. Paddy's day from now on. It has become a tradition. Also with the Irish Soda bread and Pistachio loaf that can be found on allrecipes.
My father-in-law makes this dish. It is my absolute favorite way to cook and eat corned beef...and I am not a beer drinker. I can't seem to get enough of this. I suspect, once you have it, there is no turning back to the boiling method! : ) UPDATE: I tried to make this recipe (following the instructions here) and it did not turn out well. I suspect maybe the cut of meat was too big or something. I guess I will let my Hubby's Dad be the corned beef maker from now on.
I decided to try several recipes for last St. Patty's day never having made corned beef before. This one took the cake! I roasted it in a roasting pan on 300 for several hours and it was mouth watering. I will only be using this recipe this year. I caked on the brown sugar & rubbed it in to the meat. Also, I basted the meat every-so-often and it really was killer! I can't wait to make it for my party guests, I might have to do a trial run (just so I get to eat it twice, there will be no leftovers).
This is hands-down the best way I've ever fixed a corned beef!
Amazing. The flavor was just amazing. I cooked mine in the slow cooker on low for about 9 hours. I ended up using 2 bottles of Guinness. I flipped the meat 4 hours into cooking. The corned beef was really moist, tender and flavorful. I can't wait to make this again.
I have made this recipe many, many times and it always comes out GREAT! Everyone raves about it and they can't believe when I tell them that it's only 2 ingredients and the corned beef. I cook it in the slow cooker. I put it in on high for an hour and a half, then on low for the rest of the day (about 6 and a half more hours). It comes out so moist and delicious. If I could give it 10 stars I would!!
I made this twice. The first time was awful and I left a review reflecting that. Well, it must have been something I did, because determined to have this for St Pats, I made it again and it was amazing. My guests lvoed t, I loved it. It was a real hit. I think maybe my first attempt I left it in the crockpot too long and the beer/sugar started to burn up a little. Will definitely make again.
I don't drink, and therefore didn't have any Guinness on hand, so I used 12 oz. of a heavy beef broth. It was remarkable! I got a corned beef hater to change their ways.
I was looking forward to making this recipe but sadly I was a bit disappointed. I found the meat to be quite dry. I think I will try it again sometime but next time I will use the slow cooker, that way the meat should come out more moist. Overall, rather disappointing I'm sorry.
never make agian.
Although this recipe is wnderful, it is not for the kids!!!
The corned beef really comes out delicious, but I wouldn't cook my potatoes, carrots, onions, and cabbage in the same liquid mixture of Guinness and brown sugar. For some reason, those flavors just don't work with the vegetables, even though I like Guinness.
This is the 2nd year I've done this for St. Patty's Day and it's absolutely fantastic. I used the brown sugar and Guinness but not the cooking method. Here's how I did it. If you want the meat to be tender it MUST BE IMMERSED IN THE GUINNESS. I put my corned beef into a dutch oven on the stove, coated it with brown sugar and poured the Guinness into the pan. Then I added enough water so that it was not quite covering the meat. I also tossed in the spice packet that came with the corned beef. I brought to a boil, reduced the heat and simmered for 3 hours. At this point I removed the meat to a cutting boad (it is falling apart tender!) and covered with foil. To the cooking liquid I added small red potatoes sliced in half and chunks of carrot. I cooked these till tender, about 20 minutes, then removed them to a bowl. Then I sliced a head of cabbage into large chunks and added this to the broth. The cabbage only needs about 5 minutes to get tender. The Guinness did not add a strong alcohol flavor to the meat or the veggies but it did add a nice flavor. It was fantastic!
This is one of the first recipes I tried off this site & it was a hit big time. I work long hrs so the only thing I did different is put it in a crock pot before I left for work & when I got home it was fabulous! If I'm not going to be home to turn it over 1/2 way through cooking I do put an extra beer to cover the meat completely. It's so easy I even get my husband to make it.
I started making the corned beef this way (in the guinness) for my Irish husband and his family 3 years ago.They say it's the most flavorful they've ever had. I put the meat in a roasting pan, right in the beer,cover and bake a few hours. The meat ALWAYS comes out tender,no matter what cut I use. I put in the carrots and potatoes with the meat but steam the cabbage separately. The guinness gives the meat flavor that you won't get boiling the life out of it!
We LOVE love love this recipe! I am taking it to work with me for St.Patrick's Day. We have a friendly "best cook" competition and this will throw me into the front! My family got a little concerned I wouldn't make some for home too. It will just be a 2 crockpot kinda day. . . Lucky me I will get it twice!
EZ, delectable, divine, and the broth is fantastic, going to make a soup out of it, since we ate all the beef. I added one Guinness and one Mexican dark beer, supposedly it needs to be covered in liquid as meat exposed to air might be bitter, (could porb use beef stock instead/addition) meat kept floating up so put a oven proof bowl on it to keep it down in the beer, I mean broth (the alcohol of course cooks away) and crock-potted it all day, added potatoes about an hour or so before I planned to eat and the carrots and cabbage cut in large wedges were added around a half hour later, I like my veggies with a bit of substance, not limp. Time and temp may vary. Phweee never reviewed before, wrote this to a Face Book buddy and decided to copy and paste it here. Where it counts.
I tried this for a change and it came out perfect! I would highly recommend putting in the slow cooker all day. The meat was tasty and flavorful. BUT I wouldn't recommend using this for reubens at all.
I saw that this recipe had great rating but I don't know how you enjoyed the flavor. I cooked the cornbeef in a crock pot for 9 hours and it came out so tender. The only real down fall of this recipe was the guiness. I love beer but not guiness, and the cornbeef was infused with the guiness flavor. I would never make this recipe with guiness again. Good luck whom ever tries it.
I had never cooked corned beef before. My friend and I bought 2. We cooked one according to the package directions and one the Guinness way. There was absolutely no comparison. The one cooked to package directions is so tough and unappetizing. The Guinness corned beef is so tender and perfect it was gone with it's cabbage the same night. Thanks be to Diana and the Irish Rovers!
This was very tasty. I made mine in the slow cooker and added potatoes and an onion with an hour left to go.
I made this in the crockpot for St. Patrick's Day and was very happy with how it turned out. Next time I'll be sure to get this started sooner, I only had in for 4 hours on high and I think that a little more time would have produced a more tender brisket.
I don't know why...but this didn't turn out for me...i followed the directions..put it in my slow cooker but it turned out way to sweet to eat :(
I love this recipe. I would not make corned beef any other way. I cook it in the oven **in the beer** not on the roast rack, covered and turned it over every 45 minutes for around 4 hours. Be sure to rinse the brisket well beforehand and don't use the spices that come with it. Tremendous!
I thought the meat was alright, but the vegies weren't. this could just be my preference of how i like to flavor my food, but i won't be making this again.
I'm sorry that I can't rate the actual cooking method and time, because like the others I put it in the crock pot all day. It was tender and delicious, and my kids loved it and keep asking me for it. I put it in crock pot and put the brown sugar on top. Then I sprinkle the spice packet contents over the top and pour the Guinness over it all. I added veggies (potatoes and cabbage, primarily) closer to the end. We almost never have leftovers.
I love this recipe, as a starting point. I think everyone on here has altered this recipe in their own way, which makes it amazing. I changed it in so many ways, but the outcome was delicious. First, instead of Guinness stout, I used two cans of Guinness Draft, way better flavor. Second change was I, like so many others on here, used a slow cooker. Third, after rubbing it down with the brown sugar and placing the meat in the slow cooker I then sprinkled the prepacked seasoning all over it. After that I completely submerged the meat in the Guinness and let it cook overnight for about 12 hours before adding an onion, a head of cabbage and a bag of baby carrots to let it cook for another four to five hours. The finished product is amazingly tender and it tasted so good that no one at my party could stop eating it all night. It makes me want to make this for other get togethers, not just St. Patty's.