I've made this several times and it's not only delicious and attractive (usually a rich reddish color instead of the pale brown of some traditional corned beefs), it's pretty fool-proof, as well. You can play pretty loose with the ingredient amounts, and as long as you cook it long enough, it's tender corned beef goodness. When I make this, I generally rub the spice mix from the corned beef and enough brown sugar to cover the top onto the meat, then pour a bottle of Guinness over/around it, fill the bottle with water, and dump that in. You may have to add extra water, depending on how much of the meat is uncovered. If you want a stronger beer taste, feel free to put two bottles in, instead. Once I made this for a meeting and had to cook it the night before. Even though it was a bit tough the next day, by cooking it for another hour or so at a high temp (and adding more beer, because I lost a bunch of liquid in transport), it still turned out amazing and got raves...hence the "fool-proof." I usually make this in a Nesco with the temp set at 250 - 300F for several hours (at least 3-4). If you get antsy towards the end (like I usually do) and the beef still seems tough, crank the temp up a bit to speed up cooking. Just make sure to flip the meat every half hour or so to make sure each side soaks up the delicious liquid. Overall, this is an awesome way to make corned beef.
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I've made this several times and it's not only delicious and attractive (usually a rich...