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.
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