Reviewed: Mar. 18, 2009

Definately gave it a different flavor my whole family enjoyed. I put carrots and new potatoes on the bottom of the crock pot and cooked on high 6 hours. Wonderful! Thank you for sharing

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SHERARN

Cooking Level: Expert

Home Town: Elmhurst, Illinois, USA

Living In: Interlachen, Florida, USA

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Reviewed: Mar. 18, 2009

Made this when I was trying to find the perfect corned beef recipe for DH. Tought, tough, tough, dry dry dry. Found Slow Cooked Corned beef on this sight and it was the BEST ever.

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elizaBEASTie

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Reviewed: Mar. 18, 2009

Add garlic cloves bay leaf to crock pot.

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Denise

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Reviewed: Mar. 18, 2009

I made this for St. Patrick's day but I'm a little behind in reviewing it. This was my first time ever making Corned Beef so I was pretty nervous about messing up. I couldn't find Guinness at the local supermarket or package store - so I substituted 2 bottles of Sam Adams' Irish Red. I also read A LOT of reviews for other corned beef recipes and they all mentioned adding whole spices. I added 2 Bay leaves, 2 palmfuls pickling spice 1 palmful each minced dried garlic and onion, 1 palmful whole peppercorns and a couple of sprinkles of coarse sea salt. I also spread a little brown sugar to cover the long flat ends of the brisket. I simmered it on low heat for 2.5 hours - adding potatoes and carrots for the last 25 minutes. Absolutely EXCELLENT. It was even better the next day when I used them to make Reuben sandwiches. I'll definitely be making this again.

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grgutierrez

Cooking Level: Expert

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Reviewed: Mar. 18, 2009

This was very good. I followed the directions but I reduced the amount of meat to 1 1/2 pounds. I added a clove of garlic and a bay leave to the Guiness. I cooked the meat in the beer and turned it in the oven every hour. I also agree with other commenters that the fat should stay on and the amount of time cooking needs to be increased. I cooked mine for 6 hours but it could have cooked longer. My boyfriend loved it and preferred it over the boiled kind. As did I!

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Jenny

Cooking Level: Intermediate

Home Town: Valparaiso, Indiana, USA

Living In: San Francisco, California, USA

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Reviewed: Mar. 18, 2009

This was so good, I was pleasantly surprised. I wonder if those who described theirs as "tough" and "dry" remembered to COVER it before putting in the oven. I tightly covered mine with heavy duty aluminum foil. It was so tender. At first, I did as recipe said and put the corned beef on a rack in the pan...after awhile, I took out the rack and let the beef cook in the Guinness...let it cook a little longer than prescribed...it was fork tender. Added potatoes and carrots last 45-50 min. Served with "Fried Cabbage II" recipe from this site. Will only cook it this way from now on. Can't wait to make the leftovers into corned beef hash or tacos (yes, tacos, as served at our local irish pub! delicious with shredded cabbage, a bit o cheese on soft corn tortillas...)

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trishthedish725

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: El Cajon, California, USA

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Reviewed: Mar. 18, 2009

This was Great Husband and Kids loved I am going to make this again!!!

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angie

Cooking Level: Expert

Living In: Muskego, Wisconsin, USA

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Reviewed: Mar. 18, 2009

The flavor is wonderful, but I think next time I'll do this all day in a crockpot. I highly recommend cooking the beef IN the beer. I used an Irish stout. I cooked this in the oven for 3.5 hours and it was still a bit tough.

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lzhuber

Cooking Level: Intermediate

Home Town: Okeene, Oklahoma, USA

Living In: Germantown, Maryland, USA

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Reviewed: Mar. 18, 2009

I intended to make this for St. Patrick's day, but my grocery store was out of brisket. I decided to try this same recipe with a chuck roast and it turned out unbelievably tender! A wonderful flavour and the meat was just falling apart. Served with Diane's Colcannon (from this site) and soda bread, it was a hearty and cozy meal. I'll definitely be making this again.

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Alysha

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Reviewed: Mar. 18, 2009

Yum. I added carrots, onions, and red potatoes, which were delicious. My husband asked if I could make carrots soaked in Guiness every time. I used a 2 lb corned beef round (no seasoning packet).

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djorgy

Cooking Level: Intermediate

Home Town: Rockford, Illinois, USA

Living In: Edina, Minnesota, USA

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Reviewed: Mar. 17, 2009

I made 2 changes - put it in the slow cooker and cut the recipe in half. Slow cooker, good; half recipe, bad. This was so good I was very disappointed I didn't have leftovers. I'll not make that mistake again!

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Tracy

Cooking Level: Expert

Living In: Eureka, Illinois, USA

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Reviewed: Mar. 17, 2009

So good! The sweetness of the beer and brown sugar really balance out the saltiness of the corned beef. Per other reviews, I put 4 lb. brisket in crock pot w/ can of Guinness and 1/2 can of water--I used seasoning packet. cooked on low for 8-10 hours. I roasted my cabbage,potatoes,onions and carrots in oven.

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yanni

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Reviewed: Mar. 17, 2009

I'm sorry, this just didn't do it for me. I used the spice packet in addition to the Guinness and brown sugar. The corned beef was tough and lacked flavor. I cooked the beef right in the Guiness and flipped it a few times. I ended up throwing it in the pot with my other corned beef.. so glad I made a back-up. Many people used their slow-cooker, and rated the recipe inaccurately.

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Jules

Cooking Level: Intermediate

Home Town: Fremont, California, USA

Living In: San Jose, California, USA

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Reviewed: Mar. 17, 2009

Oh My Goodness! This was the most tasty corned beef I have had in a long time! I highly recommend it. I would not put the veggies in the same pot because they come out a little bitter for my taste, but the beef is WONDERFUL!

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clpflumm

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Reviewed: Mar. 17, 2009

Excellent. I used the juice and added a little cornstarch for a simple sauce, everyone loved it!

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JStoddard

Cooking Level: Intermediate

Living In: Warner Robins, Georgia, USA

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Reviewed: Mar. 17, 2009

this was really good. I will only make corned beef this way from now on. Cooked in crockpot for 10 hours...perfect combination of flavor. Loved it with a little honey mustard to dip in. I cooked "southern fried cabbage" with this....yummy and easy

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SBOMAN

Cooking Level: Intermediate

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Reviewed: Mar. 17, 2009

Really good for Saint Patrick's Day. I added 1/2 a cup of water to try and dilute the Guinness. Also, I added cabbage and carrots for the last hour. I cooked it in a crockpot for 9 hours on low.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Mar. 17, 2009

I made this as the recipe directed - right to the letter. It was one of the toughest pieces of corned beef we've ever had in 46 yrs of marriage. I'm sure it would have been better, as one reviewer mentioned, to leave it in the oven for 6 hrs @ 300°. (I should have read the reviews before I made it!) Our best corned beef always came for the crockpot or boiled so back to my older recipes.

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Joanna

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Reviewed: Mar. 17, 2009

I come back to this recipe year after year! It is so good that I bring it to work for St. Patrick's Day lunch, then have it at home for dinner, as well! I sure don't mind!!!

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GochisosamaDeshita

Cooking Level: Intermediate

Home Town: Superior, Montana, USA

Living In: Pecatonica, Illinois, USA

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Reviewed: Mar. 17, 2009

My first corned beef - it was excellent! The only thing was that I used the slow cooker and I think I cooked the beef a little too fast as it came out a little tougher than I had hoped. I didn't use the brown sugar; I used the seasoning that came with the brisket, some fresh ground black pepper, and 2 bay leaves. I also added some vegetables during the last 1.5 hours of cooking, and those didn't finish either...so the beef came out great, but a little tough, and vegetables needed to go longer...still loved it! Can't wait for next time.

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