After reading all of the other reviews, I made this for my father and his girlfriend yesterday with a little trepidation...and now I have to say that this was the BEST corned beef I've ever made or had! For folks who have complained about the meat not being done enough, or too tough, remember that LOW and SLOW is key! I cooked my in my old faithful Le Creuset Dutch oven at 300* for 5 hours. One nice thing about LOW and SLOW is that you can't really overcook it, and with cuts of meat that need to be braised, the longer the better. The Guinness and browned sugar gave the meat a delightfully different taste, but not at all beery or overly sweet. I added some peppercorns, allspice berries and whole cloves, and didn't use a rack, as so many people recommended. The leftovers will make terrific sandwiches. This is the ONLY way I will EVER cook corned beef again! Thank you SO MUCH for the post!
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After reading all of the other reviews, I made this for my father and his girlfriend yesterday...