Reviewed: Mar. 23, 2008

I was skeptical, but it was St. Patty's Day, so I gave this a try... Overall, I think it was a great dish. I threw a 3lb flank into the slow cooker, rubbed it with 1/2 cup of brown sugar and the spices from the corned beef seasoning packet, poured a bottle of Guinness over the beef and cooked it on high for 6 hours. I flipped the beef after 3 hours, and added a little water (about 1/2 cup). Then in the last hour, I added in some diced potatoes, carrots, and placed some cabbage wedges on top of the beef (mostly out of the broth). My husband and I thought this was really good - although I'm sure it helps to be big fans of Guinness!

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SPONNIE

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: San Ramon, California, USA

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Reviewed: Mar. 23, 2008

AMAZING! As others suggested I used a flat cut and trimmed the fat. I put it in the slow-cooker, on low, at 9:00 AM with one cup of brown sugar and it took 3 cans of guinness to cover it (I did have a little sip of the third can, I love guinness!) 11 Hours later, it was absolutely perfect! I put potatoes, cabbage and carrots in 1 hour before it was ready, and I should have done that two hours before. It was served at our St. Patricks day party and everyone, EVERYONE, raved about it! I will definetly make it from now on.

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samaralou

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 23, 2008

I opted for the slow cooker since it seamed fool-proof and should have been very tender. But no. Started the cooker at 7am St. Patty's Day. 11 hours later I stuck a fork to it. Brick. Fork wouldn't even penetrate it. Same after 14 hours. Ended up cooking this center-cut beef all night and pulled the plug after 21 hours with slight increase in tenderness but it sure smelled great! Had it for dinner the next night and everyone loved it even though it was still very firm. Next time I'll use a more conventional recipe from Allrecipes and just drink the beer on the side :) UPDATE: I believe my problem was in using Guiness EXTRA Stout. This, as I found out later, has a much higher alcohol content than regular draft. Almost 4 times as much. Too much booze would certainly toughen the roast.

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GEOFORCE6

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Mar. 22, 2008

I made this dish on St Pattys Day for my coworkers. They absolutely LOVED it(even a few who have never tried corned beef before!!) I had to make copies for most of them. I cooked 6lbs in the slow cooker for almost 11 hours!! I also used Sam Adams Boston Lager instead of Guiness. It was absolutely delicious!

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coriandorlover

Cooking Level: Intermediate

Living In: Harrisburg, Pennsylvania, USA

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Reviewed: Mar. 21, 2008

The slow cooker is a must for this recipe! Cooked on high for approx. 5 1/2 hours. I highly recommend adding some cabbage and carrots to the pot during the last hour of cooking. Yum!

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Jen W.

Cooking Level: Intermediate

Home Town: Bloomington, Minnesota, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Mar. 21, 2008

Very good and easy. I followed the recipe and then cooked for 4 hours and it turned out perfect. I boiled cabbage, potatoes and carrots separately in salted water for about 30 minutes.

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alice

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Bolingbrook, Illinois, USA

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Reviewed: Mar. 21, 2008

I used others advice, and made this in the slow cooker. Due to hubby's pickiness, had to omit the sugar, added garlic and peppercorns, cooked on high for 6 hours. It was very tender and yummy. I will use the flat cut next time, point cut was kind of fatty.

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MaryAnne aka Anne's daughter

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Clinton, Connecticut, USA

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Reviewed: Mar. 21, 2008

I usually can tollerate corned beef once a year and enjoy it. I made this for my husband and step daughter and they LOVED it. It was by far the best I have ever eaten. We might actually make it more often because it was so good. We served it with Colcannon and Soda Bread. Incredible dinner!

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Moe

Cooking Level: Intermediate

Home Town: Santa Fe, New Mexico, USA

Living In: Highlands Ranch, Colorado, USA

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Reviewed: Mar. 20, 2008

This was my first attempt at corned beef and I have hit the motherload with this one. I took the advice about cooking it in the crock pot on low for 9 hours and it came out so moist, tender, it completely melted in your mouth. I included the spice packet that came with the brisket and the flavor was fantastic. This couldn't have been easier. I also made "Diane's Colcannon" and it was AWESOME!!!!!I had rave reviews from "corned beef connoisseurs" so I will be using this recipe every St. Patrick's Day! Thank You!

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frenchyred

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Reviewed: Mar. 20, 2008

I slow-cooked this on high for 6 hours...it finally got tender at the very end - worth the wait!

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MUGAL

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Reviewed: Mar. 20, 2008

This recipe worked too well for me. It was polished off in 1 meal. I used a sale priced, inexpensive point cut... Substituted our regular brand of beer for Guinness...Put in the spice packet...Used a crockpot. The corned beef was tender and tasty.

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SKERICHERI

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Reviewed: Mar. 20, 2008

Great recipe! I threw everything in the crock pot and added carrots and cabbage in the last hour or two. The carrots tasted great, but the cabbage would have tasted better just boiled in water. The corned beef was so tender and shredded easily. My husband really liked it and he doesn't really care for corned beef. Will definitely be making it again!

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Shannon F

Cooking Level: Intermediate

Home Town: Schuylerville, New York, USA

Living In: Greenwich, New York, USA

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Reviewed: Mar. 20, 2008

We had this for St. Patricks Day dinner with 8 adults ranted and raved over this receipe. I did cook it in the crock pot for 6 hours on high. It was excellent.

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GRACIEMAY1

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Reviewed: Mar. 20, 2008

this recipe was okay, i may not make it again, it was just okay.

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Olivia

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

Living In: Cocoa Beach, Florida, USA

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Reviewed: Mar. 19, 2008

I figured there had to be a better way to cook a beautiful corned beef brisket better than throwing it in a pot of water with the prepackaged seasonings like I've been doing for the past 10 years and this recipe was exactly what I've been looking for! I was a bit leary about using the whole 12 oz. can of Guinness (we have an 89 year old who despises alcohol), so I used only 1/2 the can and added chicken broth to compensate (would've used beef broth but I was all out). I was also worried that the meat would taste overly sweet with the brown sugar rub. But I shouldn't have worried. This recipe was flawless. I cooked it exactly as the recipe says and the corned beef came out fabulous! It was tender and juicy and maintained all it's flavor without the over abundance of spices you get in the little packet. Thanks so much for offering this recipe. It's a keeper!

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NewMexicoMama

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Las Cruces, New Mexico, USA

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Reviewed: Mar. 19, 2008

Mmm, I won't make corned beef any other way now. Delicious!

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kalian7

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Reviewed: Mar. 19, 2008

DELICIOUS! A nice twist on corned beef. I made a traditional corned beef and this recipe and this recipe won out for being the most popular. As other reviewers have stated, I did roast it for an additional hour and it could have even been in the oven a little longer. Just check it towards the end of the roasting time. Very tasty! You won't be disappointed making this one!

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Maria

Cooking Level: Expert

Home Town: Getzville, New York, USA

Living In: Williamsville, New York, USA

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Reviewed: Mar. 19, 2008

Holy Schmoley was this good. I did mine in the crockpot overnight, and I'm pretty sure that was why it fell apart so beautifully - the fat slid right off the meat leaving melt-in-your-mouth corned beef behind. Everyone raved about it - the stout lends a really nice flavor to the meat.

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Eileen in UT

Cooking Level: Expert

Living In: Springville, Utah, USA

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Reviewed: Mar. 18, 2008

Oh so good!! Made this for St. Patrick's day dinner yesterday and it was absolutely marvelous! I cooked it in a 7.5 qt covered cast iron dutch oven at 300 F for 2.5 hrs and it was perfect -- tender and delicious. Did not use a rack, just placed the meat in the pot and cooked it directly in the Guinness beer (14.9 oz can). In addition to the brown sugar I also added the spices which were included in the package with the corned beef. Served the beef with "Diane's Colcannon" and "Irish Cream Bundt Cake" for dessert. Both were scrumptious.. My family loved everything and said it was the best Irish dinner ever. This corned beef recipe is a keeper and is going in our favorite recipes book.

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Sheila

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Round Rock, Texas, USA

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Reviewed: Mar. 18, 2008

Made this for St. Patrick's Day and it was sooooooo good. I used a 3 lb. roast and cooked it in the crock pot all day. Turned it up to high for the last hour and a half after I added potatoes and carrots. I cannot even describe the flavor, but it was so rich and yummy. I plan to use this recipe for many years to come!

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AmyA26

Cooking Level: Intermediate

Home Town: Lake Charles, Louisiana, USA

Living In: Midland, Texas, USA

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Guinness® Corned Beef

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