Reviewed: Feb. 7, 2009

Amazing! Followed the recipe with very few variations using a dutch oven. Having read other reviews, I did extend the cooking time by one hour. Added the carrots at T minus one hour... added the cabbage at T minus 15-minutes.

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Phil

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Reviewed: Jan. 21, 2009

I also put it in the Crock Pot and added cabbage, carrots, and potatoes. Very very good. Makes great sandwiches the next day too.

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orange zest

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Reviewed: Jan. 21, 2009

Holy smokes! I don't even like corned beef, I just made it cause' its one of my husband's favorites and I thought this was fantastic (he said it was the best he's ever had. He said it might be the best meal I've ever made!) I did mine in the slow cooker for about 9 1/2 hours, adding potatoes with 2 hours left and cabbage with a little over an hour left. I cut off the layer of fat from my brisket, I did use the seasoning packet, (even though some reviewers said not to?) and I used 2 bottles of beer to cover the whole thing. I was very skeptical..I don't like dark beer and its kind of pricey when I only needed 2 bottles....but it was WONDERFUL....those other 4 bottles will definitely be used when I make this again for St. Pat's company. AND SO EASY TOO!!!!!!!

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jcmeade79

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Reviewed: Jan. 11, 2009

Absolutely delicious! My whole family loved it. It will be a winter mainstay for us.

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CelticTiger

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Reviewed: Jan. 7, 2009

Very good!!! We had already bought the point cut roast, so thats what we used. Next time, will probably try a flat cut. I think the sugar was a bit much...will cut that back next time. I also think we could have cooked it longer...but it might have been the cut of meat...it was still a little tough...BUT, again it was very good. With the changes, I think we will have a fantastic meal!!! We also added come onions, carrots and potatoes, they were very yummy!!!!

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KAWGIRL

Cooking Level: Intermediate

Home Town: Ashland, Ohio, USA

Living In: Wooster, Ohio, USA

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Reviewed: Dec. 27, 2008

I made this the day after Christmas. My husband and son both asked for it for Christmas dinner. We love this recipe and make it several times a year. Sometimes I make 2 of them - it doesn't last in my house. I cook it in a roaster over set at about 375 for approx 3 hours. I add some baby carrots and 1/2 an onion sliced. It's the best recipe I have taked off this website!

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Sandi Richardson

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Reviewed: Nov. 29, 2008

I made this in the slow cooker and added potatoes, carrots and onions. It was very easy to make! My husband said that it was excellent. I'll take his word for it because I won't touch this stuff but, he really enjoyed it!

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CARIANN77

Cooking Level: Intermediate

Living In: Sterling Heights, Michigan, USA

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Reviewed: Nov. 23, 2008

This is absolutely the best corned beef recipe I've ever tried. I used two bottles of beer (Yingling - there's nothing better!) to ensure that the meat was completely covered, and used the seasoning packet that came with the roast. My family raved!

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Carrie T.

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Nov. 15, 2008

i used the crockpot like some of the others and the flavor just melted right into the beef. so tasty and tender. i served it with cabbage and soda bread farls.

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LANGSTON28

Cooking Level: Expert

Home Town: Wayne, Michigan, USA

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Reviewed: Nov. 2, 2008

I made this recipe and a traditional corn beef for the same dinner party, hands down this was the favorite at the table. I don't typically have guiness in the house, so I used the beer on hand and it was deelish.

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apronhanger

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Reviewed: Oct. 11, 2008

We don't drink. So I felt like a fish out-of-water when I went to purchase the beer but it was worth it. I had never made corned beef before. My hubby was a sceptic. But he loved it. Thx for the recipe. Dawn

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Brakofday

Cooking Level: Intermediate

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Reviewed: Sep. 28, 2008

Begin with frozen brisket Cut fat off top Rub top & bottom with brown sugar -- don't be shy Meat should be fully covered with stout - 3 cans. Flip 1/2 way through cooking time (if available) T-minus 1hr, add carrots and parsnips Last 15-20 mins add Brussels sprouts Serve with mashed potatoes & parsnips

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Wldflwrs

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Orlando, Florida, USA

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Reviewed: Sep. 19, 2008

It's the Guinness. It helped to create the tastiest corned beef I've ever eaten.

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Math Ninja

Cooking Level: Intermediate

Home Town: Garden City, Kansas, USA

Living In: Manhattan, Kansas, USA

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Reviewed: Sep. 18, 2008

I've made this several times, always with great results. I prefer the slow cooker, on low for at least 6 hours, adding veggies and more beer after 4 1/2 hours.

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Alleycat

Cooking Level: Expert

Home Town: Salina, Kansas, USA

Living In: Kansas City, Kansas, USA

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Reviewed: Sep. 2, 2008

SOOOOOO good. Seriously. And simple! I made two, one with just cabbage and one with everything else plus cabbage (onions, potatoes, carrots). The beer infuses the veggies and the meat in the most sinful way, it's amazing. Add the second bottle halfway through cooking and it's so juicy, flaky, meaty...I am in love with this recipe. Non-stout (dark beer) drinkers beware though, it tastes of stout. So, if you really, really don't like stout, don't try it. Use the silly little seasoning packet that comes with the brisket. But seriously...soooooo good. I made the "Amazing Irish Soda Bread" recipe from this site as well and it complemented it wonderfully. Both recipes are very easy and it makes your living space smell great while you relax, waiting for dinner to finish cooking itself.

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MANTABIROSTRIS

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Reviewed: Aug. 26, 2008

I've made corned beef in the past, but this was superior by far. I did use the crock pot and cooked the brisket overnight. Fantastic.

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poochpleaser

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Reviewed: Jul. 24, 2008

I love this recipe, it takes a while to cook but it is worth the wait. Everyone who I have made it for has loved it. It goes great with Irish Soda bread. CJK

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cjk

Cooking Level: Intermediate

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Reviewed: Jul. 8, 2008

My husband grew up on corned beef and says this is the best he has ever had. I cook it in the slow cooker for a very easy meal.

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Joy Andrews

Cooking Level: Intermediate

Living In: Oregon, Ohio, USA

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Reviewed: Jun. 23, 2008

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.

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