This is my 4th year making this recipe and I always look forward to it for weeks. 2 of those years I double the recipe and fed the neighborhood. Tried it in the crock pot once, not nearly as tender as on the stove top so stick with that. Have used both Guiness and Murphy's Irish Stoudt. Murphy's gives a better flavor to the meat, IMO. Add some cabbage, potatoes and onions to the cooking liquid when done for a meal the night you make it. Then hopefully have plenty of leftovers to slice thin on seeded rye with swiss, russian dressing, and Amish creamed cabbage (much better than coleslaw). Thank you for sharing!!!
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This is my 4th year making this recipe and I always look forward to it for weeks. 2 of those...