I'll never boil another corned beef after making it this way. (If you made this and it came out tough or dry, it's probably because 2 1/2 hours is not long enough for a four pound brisket.) With reviewers' suggestions, a tweak of my own and an extra hour, this came out unbelievably good, moist, and tender. I was going to include my variation in the review but it's too long, so I've submitted it as a recipe titled 'Revised Guinness® Corned Beef'. It mainly involves doubling the beer, bringing the meat to room temp before cooking, putting a layer of onion slices underneath the brisket, and cooking an extra hour. This was not only better tasting, but was so much easier than cooking on the stovetop, that next year I'm thinking about corning my own beef before making it this way. I'll also try using a bigger pan with more beer, so I can add the veggies to the braising pan. Also, do *not* be afraid that this will taste too beery-- I don't even like beer, but not only was the beef delicious, the leftover combination of cooked beer, onion slices, and rendered brisket made an wonderful (if a tad salty) jus to go with it. It ain't health food, but it is AWESOME.
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I'll never boil another corned beef after making it this way. (If you made this and it came...