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Guinness® Corned Beef

Reviewed: Mar. 18, 2012
Excellent...I have read a gazillion of the reviews and for the most part followed the recipe to the letter and my family just oved it. In case your having bad results...this is what I did...I used a 13x9x2 pan, rinsed two 4 lb corned beefs and dried with papertowels, rubbed both briskets and both sides generously with brown sugar and browned both sides in a skillet with some olive oil, laid them sideways in the pan to fit pretty tight, used about 16-18 oz of a 22 oz bottle of Guiness Stout (covered 2/3 of the meat), Sealed tight with heavy foil and baked at 300 degrees Fahrenheit (untouched) for 3 1/2 hours and it was perfect! Served with Diane's Colcannon recipe located on this website too...but used half and half instead of milk. Will never boil meat again...braise my friend...awesome!
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