Guinness Corned Beef

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   Guinness Corned Beef

4 pounds corned beef brisket
1 cup brown sugar (I use 1/2 cup)
1 can or bottle Irish stout beer (Guinness recommended, of course)
Pickling spices to taste (1 tbsp suggested)
1 Tbsp salt (I usually omit this)
Black pepper to taste
1 or 2 onions, sliced into rings

Rinse corned beef brisket in cold water and pat dry. Place the brisket fat-side up in a crock, Dutch oven or roaster.

With a fork, mix the brown sugar thoroughly in a bowl with the salt and spices (if using). If the corned beef brisket comes with a spice packet, feel free to add that to the mixture as well. Thoroughly coat the brisket all around with half of the brown sugar rub, then turn the brisket over and coat the other side. Lay the onion slices on top of the brisket, then, carefully pour in the beer around the edges.

Cook in crock pot (low) or oven (275 degrees) for several hours until brisket is done and tender; it will take some time for connective tissues (fat and collagen) to melt away. Brisket is done when it reaches an internal temperature of 180-185 degrees, or when a knife slides into it easily. Let brisket rest for 10 minutes before carving across the grain and serving with boiled cabbage and vegetables and Irish soda bread