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Guinness Corned Beef
Original Recipe by Belly Babe Diana Warrick
Modified by Belly Buddy David Lauterbach
I have completely hijacked this recipe to make it my own! After 6 years of making it, I know how to do it right. I cranked up the oven temp and lowered the brisket size until I found a good combo. It seemed that 4lb briskets were too large to cook with any speed, and adding veggies half-way through was a sure way to forget to add them at the right time (or at all). I like to set it and forget it. Plus, when I have my annual St. Patrick's Day party I have to get about a dozen briskets in and out with some speed and rhythm.
Ingredients:
3 pounds of corned beef brisket (old recipe called for a 4 lb brisket, which yielded unsatisfactory results).
1 cup of brown sugar
14.7 oz can of Guinness Irish stout (or your favorite stout beer)
Head of cabbage, but you'll only need 1/2 per brisket.
Small white potatoes, maybe about a pound or two.
A couple of carrots
1 onion
Preheat oven to 375° F.
Put some brown sugar in the pan first, then place the brisket into the same roasting pan or Dutch oven. Pour the bottle of stout beer around, and over the beef. Sprinkle the brown sugar on the corned beef to coat.
Quarter and place four cabbage wedges at the four corners of the brisket in the beer. Cut the potatoes, carrots and onion and place around the brisket in the roasting pan as well.
Cover, and place in oven. Bake for 2 hours and check with a thermometer. Beef should hit between 160 and 170 degrees F.
Allow the brisket to rest 15 minutes before slicing.
"Beer is proof that God loves us and wants us to be happy." -Benjamin Franklin.
