So I made this for our traditional Irish dinner and I cook corned beef every year and almost always in my experience it's tough and chewy, since I like the leaner flat cut. I bought a round roast this time which had very little fat, so I was concerned about the toughness; but it was not all tough.
The only alterations I made was I put the whole bottle of beer in and Becks was all I had and it seemed to add a nice flavor; I also added a little beef broth. I put the veggies on top and left some of my red potatoes whole and halved the rest to prevent too much break up. I cooked for exactly nine hours and it was delicious; my husband never gets seconds of corned beef, but he did this time. One caveat, corned beef needs to be sliced against the grain and I like mine thinly sliced. Fabulous recipe and a keeper in my house!
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So I made this for our traditional Irish dinner and I cook corned beef every year and almost...