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.
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